I had to make something without milk and milk product.  So I searched online and got some ideas to make this banana bread.  Even though I am not a banana fan, I had so many over ripe bananas.  So to make it a bit different and to reduce the strong banana smell, I add so many other ingredients.  These extra additions make the banana bread healthier but it is very heavy and a bit crunchy outside.  But the inside came out nice and soft.

Ingredients:

• 1 cup whole wheat flour
• ½ cup all purpose white flour
• 1 cup rolled oats (not the quick cooking)
• ½ cup dark brown sugar
• 2 ½ teaspoons baking powder
• 1 egg
• ½ cup canola oil
• 1 cup mashed banana (about 2 large extra ripe      bananas)
• 1 teaspoon vanilla extract
• 1 cup chopped dates
• ¾ cup chopped walnuts
• ¼ cup raisins
• 2 tablespoons flax seed
• A little salt (about ¼ teaspoon or less)

Method:

• Preheat oven to 350º F
• Lightly grease a 9 x 5 inch loaf pan and set aside.
• In a large bowl mix together the flours, rolled oats, salt, and baking powder
• In a separate bowl beat egg, oil, and vanilla essence until combined
• Add the banana mixture into flour mixture and stir just until combined.
• Add mashed banana, dates, walnuts, raisins and flax seed and stir gently until well  combined
• Spoon batter into prepared pan and bake until a tooth pick inserted comes out clear –  about one hour
• Remove from oven and let stand on a rack but still in the loaf pan for about 15-20 minutes.
• Serve at room temperature