Banana Oat Bread - Delicious, but not Deliciously "Light"

I found this recipe on Momadvice a few years ago and I love it.  It is called Deliciously Light Banana Oat Bread and it is really good, even if the name doesn't fit.  It is NOT light.  It is hearty.  The oatmeal makes it more substantial and less prone to "mushiness" than other banana bread recipes.  The buttermilk makes it have a richer taste.  This is the recipe I like when I have quite a few bananas that have gone passed their ideal "use by" point.

Seriously, look at those oats!  It is so rich and hearty, it is fantastic...just don't expect it to be light.

Deliciously Light Banana Oat Bread
(from Momadvice - makes two loaves)

Ingredients:
3 cups flour
1 1/3 cup brown sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup rolled oats
2 teaspoon cinnamon
2 cup mashed banana (approximately 2 1/2 per loaf)
2/3 cup buttermilk
1/2 cup vegetable oil (I used coconut oil)
2 teaspoon vanilla
4 eggs, beaten
Cooking spray

Directions:
Preheat oven to 350°F and spray a 8 x 4 inch loaf pan with cooking spray.

Combine dry ingredients together in a large bowl.

Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup.

Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened. Spoon batter into the prepared pan and bake for 55 minutes  or until a toothpick inserted in the center comes out clean (mine came out at 50 minutes).

Cool on a wire rack, in the pan, for about 15 minutes.  Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.