Banana oatmeal bread

When I find a food I can't live without I usually try a few different versions and pull from each of them till I find the perfect recipe. Banana bread has been a favorite of mine for as long as I can remember. My mom wasn't a Betty Crocker so she used to make me banana bread from the box mix and I loved it. Once I tried banana bread made from scratch...that was a life altering experience. I can't say no to a good piece of this stuff. This recipe is one of the many, many versions I've tried, and it's my absolute favorite. Talk about comfort food. This is also delicious toasted for breakfast with a little butter or peanut butter.

Ingredients:

1/4 shortening

1/4 butter

1/2 cup white sugar

2 eggs, beaten

1/2 tsp. vanilla extract

1 cup all-purpose flour

1 cup quick cooking oats

1 tsp. baking soda

1/2 tsp. salt

1 tsp. ground cinnamon

1 1/2 cups mashed bananas

1/4 cup milk

1/4 cup chopped pecans (optional)

Preheat oven to 350º F. Grease one 9x5" loaf pan and set aside. Cream together the shortening, butter and sugar. Add the eggs and vanilla, beat until fluffy. Sift together the flour, oatmeal, baking soda, salt, and cinnamon. Mix dry ingredients alternately with the bananas and milk.

Mix until blended. Fold in pecans, if using them, and pour into the prepared pan. Bake for 50 to 60 minutes. Remove from oven and let cool 5 minutes. Be sure to allow this to cook fully. The top browns quickly, and I've learned from experience, that despite looking done, this definitely needs the full time before the center is cooked.