from cooking light [http://www.cookinglight.com]

Molasses-Oat Banana Bread
	     
From Cooking Light	
     

Molasses gives this bread a rich, deep brown color and distinctly
old-fashioned taste. Because of the whole wheat flour and oats, the
chewy loaf won't rise very high.

1  cup all-purpose flour
1/2  cup whole wheat flour [you can sub 1.5 cups reg. flour for these 2 flours]
2/3  cup regular oats [NOT instant oats, must be "old fashioned" oats]
1  teaspoon baking soda
1  teaspoon ground cinnamon
1/2  teaspoon salt
2/3  cup sugar
1/4  cup butter, softened
1/3  cup dark molasses [make sure it's dark but sweet, some dark mol. isn't sweet!]
2  large eggs
1  cup mashed ripe banana (about 2 bananas)
1/3  cup plain low-fat yogurt [soy yogurt works just fine here]
1  teaspoon vanilla extract
Cooking spray

Preheat oven to 350

Lightly spoon flours into dry measuring cups; level with a
knife. Combine flours, oats, baking soda, cinnamon, and salt, stirring
with a whisk.

Place sugar, butter, and molasses in a large bowl; beat with a mixer
at medium speed until well blended (about 1 minute). Add eggs, 1 at a
time, beating well after each addition. Add banana, yogurt, and
vanilla; beat until blended. Add flour mixture; beat at low speed just
until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated
with cooking spray. Bake at 350for 1 hour and 5 minutes or until a
wooden pick inserted in center comes out clean. Cool 10 minutes in pan
on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 1 loaf, 14 servings (serving size: 1 slice)

NUTRITION PER SERVING CALORIES 177(23% from fat); FAT 4.6g(sat
2.4g,mono 1.3g,poly 0.4g); PROTEIN 3.5g; CHOLESTEROL 40mg; CALCIUM
61mg; SODIUM 224mg; FIBER 1.6g; IRON 2mg; CARBOHYDRATE 31.9g

Cooking Light, SEPTEMBER 2003