3 cups unbleached all-purpose flour
1 cup regular oatmeal
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1/2 pound butter
2 cups granulated sugar
1 tablespoon vanilla extract
2 cups mashed bananas
2 cups buttermilk
1 cup chopped pecans
Preheat oven to 325 degrees F. Prepare two mini-Bundt pans (6 mini cakes in each) or two 8-cup loaf pans by spraying with nonstick spray.
Whisk together flour, oatmeal, baking soda and salt; reserve.
In mixer bowl and using paddle, cream butter, sugar and vanilla extract until light and fluffy. Beat in eggs one at a time; add bananas, beat again until creamy, about 1 minute. Add dry ingredients mix to creamed mix, alternating with buttermilk. Stir in pecans.
Bake 45 minutes or until set in middle and bread has pulled away slightly from pans. Cool before removing from pans.
Nutritional information per serving: 202 calories; 3 grams protein, 28 grams carbohydrates, 9 grams fat, 36 milligrams cholesterol, 207 milligrams sodium