Oatmeal Banana Nut Bread

I will admit, I am not a baker by heart. The measurements are too exact for me.  In the end, my kitchen looks like a science experiment gone wrong.  But, we had a bunch of bananas that ripened too fast. Heaven forbid, I let them go to waste.

This recipe is extremely easy. You can double it without worry.  The little loaves would make perfect get well, Christmas, Church function gifts.  The sky is the limit.

Tips I learned while baking Oatmeal Banana Nut Bread:

• Use the disposable tin loaf pans when giving gifts. You don't have to worry about getting them back!
• Spray your pans with non-stick spray well. This will allow easy removal.
• Once the bread is done, do not cover it until cooled. This will prevent your loaf from getting soggy on top.
• If you love to bake, invest in a good mixer. This will make your life much easier.  Cuisinart's are expensive, but well worth it. My mom's mixer is over 30 years old. 
• Check your bread after 40 minutes. This will prevent over baking.
• I added cinnamon as a nice little twist.

Recipe for Oatmeal Banana Nut Bread (All credit to All Recipes kel7928)

Ingredients (Makes 1 1/2 loaves)

• 1/2 cup shortening
• 3/4 cup white sugar
• 2 eggs
• 1 cup mashed bananas
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup quick cooking oats
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla.
3. In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan.
4. Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.