1 1/2 cups all-purpose flour
1 cup quick-cooking oats
3/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed ripe banana
1/2 cup low-fat buttermilk
1/4 cup vegetable oil
1/4 cup egg substitute or 2 large egg whites
Cooking spray
1/4 cup quick-cooking oats
2 tablespoons coarsely chopped walnuts
2 tablespoons brown sugar
2 teaspoons butter or stick margarine

Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Combine banana, buttermilk, oil, and egg substitute in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Combine 1/4 cup oats, walnuts, 2 tablespoons brown sugar, and butter, and sprinkle over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 16 servings
Calories: 170
Fat: 5.2g
Fiber: 1.4g