2 c. (4 lg.) ripe bananas, mashed
2 c. quick oats, uncooked
1 c. milk
1 c. butter, softened
2 c. firmly packed lightly brown sugar
4 eggs
4 c. all-purpose flour
1 tbsp. plus 1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon

Grease two 9x5x3 inch loaf pans; set two aside. Preheat oven to 350 degrees.

In medium bowl combine bananas, oats and milk; set aside.

In large bowl cream butter and sugar until light and fluffy. Add eggs, one at a time.

Combine dry ingredients and add alternately with banana mixture to creamed mixture. Spoon into prepared pans. Bake 1 hour. Remove from pans and cool on wire rack. Wrap well and freeze up to 3 months. Makes 2 loaves. Each loaf makes 18 1/2 inch slices, about 180 calories each.