Ingredients:

• 1 cup Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 2 large eggs, lightly beaten
• 1/2 cup fat-free milk
• 1 cup mashed, very ripe bananas (about 3 medium)
• 1/3 cup vegetable oil
• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Topping

• 1/2 cup Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 1/4 cup chopped pecans
• 1-1/2 tablespoons margarine or butter, melted

How to make it:

1. Heat oven to 350° F. Spray bottom only of 9 x 5‑inch loaf pan with cooking spray. Combine all topping ingredients; set aside.
2. For bread, combine oats and milk; let stand 10 minutes. Add bananas, oil and eggs to oat mixture; mix well.
3. Combine dry ingredients. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do NOT over mix!)
4. Pour into prepared pan. Sprinkle evenly with reserved topping; pat gently. Bake 55 to 65 minutes or until wooden pick inserted in centre comes out clean.
5. Cool 10 minutes in pan; remove to wire rack. Cool completely. Store tightly wrapped.