1 cups oats (quick cooking or old fashioned rolled)
1/4 cup nonfat or low-fat milk
1/3 cup vegetable oil
1/2 cup sugar
1 cup mashed ripe banana
1 1/2 cups whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Wash hands with soap and water.
Preheat oven to 350 degrees F. Lightly grease the bottom and sides of an 8- or 9-inch bread pan.
In a medium bowl, mix together the oats, milk, eggs, oil, sugar and mashed banana. Let this mixture stand for at least 10 minutes.
In a large bowl, stir together the flour, baking powder, baking soda and salt.
Add the wet oat mixture to the dry flour mixture and stir gently to combine. Be careful not to overmix.
Pour the mixture into the bread pan and spread evenly.
Bake a 9-inch loaf for 45 minutes or an 8-inch loaf for 50 minutes or until a wooden pick inserted into the center of the loaf comes out clean. If you have a food thermometer, the center of the loaf will be at least 190 degrees F.
Remove from the oven and let cool in the pan for 10 minutes.
Remove the loaf from the pan and let cool completely on a rack. Slice to serve.
Wrap to store for several days or freeze for up to a month.