*If you can find bread flour, use that instead of all-purpose flour. Otherwise use vital wheat gluten with all-purpose flour for a more chewy textured bread. You can leave out the gluten if you don't have it and use just all-purpose flour as well.

This measurement for bananas is not critical, though too much or too little banana will affect the softness of your dough and texture of your bread.

Put all the ingredients except the milk, in a large bowl or the bowl of your machine. Add 3/4 cup of milk and knead until you have a shaggy dough. Add more milk if you think your dough needs it to get this consistency.

Knead further by hand until you have a soft, smooth and elastic dough thatu2019s not sticky. Shape it into a ball and place it in an oiled bowl and let it rise for about 2 hours (mine took almost 3 hours) till about double in volume.

Gently deflate the dough and shape the dough into a loaf that will fit into a lightly greased 8 1/2" x 4 1/2" loaf tin. Loosely cover the loaf tin and let it rise for about an hour (again, mine took 1 1/2 hours)until it is rounded and almost at the edges of your loaf tin.

Brush with a little milk and top with some oats if you like, otherwise leave it plain. Bake at 180F (350F) for about 40 to 50 minutes or till the bread is done, a nice brown on top and sounds hollow when tapped. Let it cool completely before slicing it.