3 C. unbleached all-purpose flour
1 C. regular oatmeal
1 1/2 tsp. baking soda
1 tsp. kosher salt
1/2 lb. butter
2 C. granulated sugar
1 T. vanilla extract
3 eggs
2 C. mashed bananas
2 C. buttermilk
1 C. chopped pecans

Preheat oven to 325ºF. Prepare two mini-Bundt pans (6 mini
cakes in each) or two 8-cup loaf pans by spraying with nonstick

Whisk together flour, oatmeal, baking soda and salt; reserve.

In mixer bowl and using paddle, cream butter, sugar and vanilla
extract until light and fluffy. Beat in eggs one at a time; add
bananas, beat again until creamy, about 1 minute. Add dry
ingredients mix to creamed mix, alternating with buttermilk. Stir
in pecans.

Bake 45 minutes or until set in middle and bread has pulled away
slightly from pans. Cool before removing from pans.

Nutritional information per serving: 202 calories; 3 grams protein,
28 grams carbohydrates, 9 grams fat, 36 milligrams cholesterol,
207 milligrams sodium

B-man :wink: