2 1/2 cups all-purpose
flour
1 cup Quaker® oats (quick or old fashioned, uncooked)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup finely chopped dried apricots
1/4 cup plus 2 tablespoons unblanched sliced almonds,
divided use
1 cup mashed ripe bananas
1/2 cup low fat buttermilk
1/3 cup vegetable oil
1/3 cup packed light brown sugar
2 large eggs
1/4 teaspoon almond extract
Heat oven to 350°F.
Spray bottom only of 9 x 5-inch loaf pan with cooking spray.
Coat bottom of pan with flour; tap out excess.
In large bowl, combine
flour, oats, baking powder, baking soda and salt; mix well. Add
apricots and 1/4 cup almonds; mix well.
In medium bowl, whisk
together bananas, buttermilk, oil, brown sugar, eggs and extract
until well blended. Add to dry ingredients all at once. Stir
just until dry ingredients are evenly moistened. (Do not overmix.)
Pour into pan. Sprinkle
with remaining 2 tablespoons almonds.
Bake 55 to 65 minutes
or until golden brown and wooden pick inserted in center comes
out clean. Cover 10 minutes in pan on wire rack. Remove bread
from pan. Cool completely on rack.
Wrap covered bread tightly
in aluminum foil and store up to 3 days at room temperature.
For longer storage, label
and freeze.
Makes 1 loaf.
Nutrition Information:
1/18 of loaf (1/2 of 1-inch slice) Calories 170, Calories From
Fat 50, Total Fat 6g, Saturated Fat 1g, Cholesterol 25mg, Sodium
190mg, Total Carbohydrates 25g, Dietary Fiber 2g, Protein 4g.
Recipe provided courtesy of The Quaker Oats Company.
