Banana Breakfast Bread

Banana bread always makes me think of one thing: fat. I swear that every banana bread recipe I've seen calls for sticks of butter, cups of oil or pounds of sugar. I love a good slab of banana bread as much as the next person, but I would eat it much more often if it was actually good for me. With that in mind, I set out to create this recipe. I wanted to combine the taste I love with whole ingredients. This banana bread is light, high in whole grains, low in fat and low in sugar - but it still tastes great!

1 Packet Instant Yeast
1/4c Thrive White Sugar
2T Thrive Instant Milk Powder
1 1/2c Warm Water
2/3c No Sugar Added Applesauce
2c Thrive Quick Oats, Divided
1c Thrive Whole Wheat Flour
1c Thrive Freeze Dried Banana Slices
1T Ground Cinnamon
2t Thrive Baking Soda
1/2t Thrive Salt
1/2c Chopped Nuts (optional)
2T Thrive Brown Sugar

Preheat oven to 400 degrees and grease a loaf pan. Combine yeast, sugar, warm water and applesauce and set aside. Put one cup of oats in a spice grinder or food processor and process into coarse oat flour. In a large bowl, combine oat flour, whole oats and remaining ingredients (except brown sugar). Stir in wet ingredients until well combined, then pour into greased loaf pan. Smooth top with a spatula and sprinkle with brown sugar. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool before slicing.