Oatmeal Banana Bread

When I was a little girl, my mother always held onto the "rotten" bananas and made banana bread.  As an adult, I do the same thing.  I buy a bunch of bananas and the leftovers either go into banana pancakes or banana bread.  Every time I make it, I tweak the recipe just a little.  This time, I think I finally have a winner!  I'll let you be the judge.  I'm calling this "banana bread", however, there's a lot more in it than just the bananas.

Ingredients:
1/2 cup applesauce
3/4 cup Agave
2 eggs, beaten
1 teaspoon vanilla extract
1-1/2 cups mashed bananas (3 to 4)
1/4 cup coconut milk
1 cup whole wheat flour
1 cup quick cooking oats
1 tsp baking soda
1/2 tsp salt
1/2 to 1 tsp ground cinnamon and nutmeg
1/2 cup each:  raisins, shredded unsweetened coconut, chopped almonds

Process:
Preheat oven to 350 F.
Lightly beat the eggs, add the remaining wet ingredients, stir well.  Add dry ingredients.  
Spray 9 x 5 loaf pan with nonstick cooking spray (or two 8 x 3.5 aluminum pans).
Pour mix into pan(s).

Bake 50 to 60 minutes, cover out of oven with foil for 5 minutes.  (for smaller pans 35 minutes plus cover for 5).
Allow to cool in pan for 10 minutes, then out of pan until cooled.  I like to eat it warm!

Oatmeal banana bread with lots of yummies inside.