½ cup rolled oats
¼ cup all-purpose flour
¼ cup dark brown sugar
2 tablespoons peanut oil
¼ teaspoon ground nutmeg
¼ teaspoon cinnamon
¼ cup drained unsweetened applesauce (from about ½ cup)
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ cup unsalted butter, at room temperature
1 cup sugar, minus 2 tablespoons
1 teaspoon vanilla
2 large eggs
3 medium very ripe bananas, peeled and mashed
¼ cup fat-free or low-fat buttermilk
⅓ cup chopped walnuts
For the streusel: Add rolled oats, flour, brown sugar, peanut oil, nutmeg and cinnamon to a small mixing bowl and stir together until combined. Set aside.
Heat oven to 350 degrees; place rack in middle position. Lightly coat the bottom and sides of a 9-by-5-inch loaf pan with oil and flour spray. Set aside.
For the batter: Add flour, baking soda, baking powder and salt to a medium mixing and whisk together until combined, about 20-30 seconds. Set aside.
Using a stand mixer, add butter to mixer's bowl and beat at medium speed for 3 minutes. Add ¼ cup drained applesauce; add and beat for 2 minutes. Add sugar and beat at medium-high speed for 3 minutes. Add vanilla and one egg; beat at medium speed for 15 seconds; add second egg and beat for 15 seconds. Add mashed bananas and buttermilk and mix at medium speed until combined, about 20 seconds. Add flour mixture and mix at lowest speed until just combined, about 20-30 seconds. Fold in walnuts.
Pour batter into prepared pan, smooth surface and sprinkle streusel mixture evenly over the top, gently pressing into batter. Bake 55 minutes or until a toothpick inserted at the center comes out slightly damp. Cool 5 minutes and, using a spatula to lift the bread, remove from the pan. Cool completely.
@Recipe nutrition:Nutrition values per serving: 282 calories (30.9 percent from fat), 9.6 g fat (3.3 g saturated fat), 45.8 g carbohydrate, 2 g fiber, 4.7 g protein, 46 mg cholesterol, 200 mg sodium.