Servings: 1 LOAF (16 SERVINGS)

1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
• 1/2 Cup(s) fat-free milk
• 1 Cup(s) mashed very ripe bananas (about 3 medium)
• 1/2 Cup(s) liquid egg substitute or 4 egg whites, lightly beaten
• 1/2 Cup(s) vegetable oil
• 2 Cup(s) all-purpose flour
• 1/4 Cup(s) heat-stable sugar substitute equal to 1/4 cup sugar
• 2 Teaspoon(s) Baking Powder
• 1 Teaspoon(s) ground cinnamon
• 1/2 Teaspoon(s) Baking Soda
• 1/2 Teaspoon(s) salt (optional)
• 1/2 Teaspoon(s) ground nutmeg

Instructions

Heat oven to 350°F.

Lightly spray bottom only of 9 x 5-inch loaf pan with cooking spray.

In medium bowl, combine oats and milk; mix well. Let stand 10 minutes. Stir in bananas, egg substitute and oil until blended.

In large bowl, combine flour, sweetener or sugar, baking powder, cinnamon, baking soda, salt and nutmeg; mix well. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Pour batter into pan. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean.

Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped

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