4 bananas, peeled
1 cup brown sugar
1 teaspoon real vanilla extract
1 cup dried fruit, like cherries, dates, raisins, cranberries, apricots or any combination you like
1 cup chopped nuts, walnuts, almonds, pecans or any combination you like*
2 cups old fashioned rolled oatmeal (not the instant or quick cooking kind)
1 – ½ teaspoons baking soda
1 teaspoon kosher salt
1 cup whole-wheat flour
1 cup unbleached all purpose flour
*Tip: I like to purchase nuts that are not roasted. I keep them in the freezer and add them to all sorts of dishes… you can also roast them at 400 degrees for 5 to 8 minutes depending on the size of the nut, when you just begin to smell them take them out of the oven so they do not burn!
Preheat your oven to 350 degrees. Spray a 1.5 quart loaf pan and a .5 quart loaf pan (The batter did not all fit into the first loaf pan so I made a smaller one, too. I froze the smaller one.) with cooking spray. Place the bananas and the sugar in a stand mixer bowl fitted with the paddle, beat until creamy, add the eggs and vanilla, and beat well. Add the dried fruit, nuts, and the oatmeal and stir to combine completely. Add the baking soda and salt and mix well. Add the flour and beat until completely incorporated. Scrape down the sides and the bottom of the bowl, and mix well. Pour into your prepared pan or pans. Bake .5 quart size loaf for 30 to 35 minutes, bake the 1.5 quart size loaf for 45 to 55 minutes, or until a cake tester or a thin skewer inserted in the center comes out clean. If you use a 2 quart loaf pan instead of the two smaller ones you may need a longer cooking time. ©2012 All rights reserved!