Allergen free cooking

 Make in a 13x9 pan or half batch in 8x8. 4 overripe bananas 5 c oats 1 tbsp baking powder 1 tbsp cinnamon 1 tsp salt 1 1/2 c milk of your choice 1/2 c applesauce 1/2 c honey or syrup 2 tsp vanilla (you can omit the cinnamon and add the juice and zest from one lemon for a lemony bar) (feel free to add any fruits or seeds and adjust the spices to your liking) Preheat the oven to 350. Line the pan with parchment paper and use cooking spray or oil/butter. Mash the bananas. Add the liquid ingredients to the bananas. In a large bowl, blend the oats and dry ingredients. Add the banana mixture. Transfer to the pan and spread evenly. Bake 40-45 minutes or until nicely golden. Cool and cut. Enjoy. Adding a drizzle or a crumble could make this sweeter, but it is nice and mildly sweet as stated. I do not cook with oil, but adding some fat to this can make it more cake-like and moist.

 2 pkg yeast 1 TBSP Honey 4 1/2 c flour (all purpose, wheat or other) 2 tsp salt 1/4 tsp baking soda 2 1/4 c warm milk In a large mixing bowl, prep yeast, honey and water. Mix and set aside until foamy. In another large mixing bowl, stir together the flour, salt, and baking soda. Warm the milk.  Add the warmed milk to the yeast mixture. Add the wet mixture flour mixture and stir until blended.  Prep 2 loaf pans with cooking spray or butter/oil.  Pour the batter into the pans. Proof them in a warm place (85) for 30-45 minutes. Bake once they rise to about the top of the pan and no higher or they will overflow. Use a cookie sheet underneath if you fear the overflow. Bake 30-35 minutes or until golden at 350. Remove form the pans and cool on racks when done.  Slice after completely cool. Slice, toast, and enjoy!