Classic banana bread is still our favorite weekly bread so far. I love that we can eat it as is without the need of any spreads. However, sometime we don't have banana and still haven't had chance to go to grocery store. Sometime also, we want variation. That's when I try different recipes. This time I found another simple recipe from my old Mennonite cookbook.
Combine in a large bowl: 1 c. quick oats
1/2 c. whole wheat flour
1/2 c. brown sugar
1 T salt
2 T butter/margarine
Pour over: 2 c. boiling water Stir in to combine.
Dissolve: 1 pkg dry yeast (or 7 grams) in 1/2 c. warm water
When batter is cooled to lukewarm, add yeast.
Stir in: 5 c. white flour
When dough is stiff enough to handle, turn onto floured board and knead 5-10 minutes. Place in greased bowl, cover and let rise until doubled. Punch down and let rise again. Shape into 2 loaves and place in greased 9x5x3 pans. Bake at 350 F for 30-40 minutes. Cool on rack, brushing loaves with margarine for a soft crust.