If you haven't already gotten a recipe for Banana Bread, here's one I have.
It comes from the Milk~Free and Milk/Egg~Free Cookbook by Isobel S.
Sainsbury, M.D. There is an Oatmeal cookie recipe as well which I will give
you, also.

Banana Bread

2 c. bread flour
1/4 tsp. soda
3/4 c sugar
1 egg, beaten well
3 tbsp. Coffee Rich
1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. milk - free margarine
2/3 c. mashed banana
1/2 c. nuts, optional

Sfit together flour, baking powder, soda and salt. Blend sugar and milk free
margarine until light. Add egg and banana.Add Coffee Rich. Alternate in three
parts wtih the flour mixture. Nut emats may be added if desired. Bake in 8 x
4 inch loaf pan at 350 for one hour.

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This recipe makes Lots Of Cookies, but is easily and successfully divided.

Crisp Oatmeal Cookies #II

2 c. shortening
4 eggs
1 tsp. salt
5 1/2 c. quick cooking oatmeal
1 1/2 c brown sugar, firmly packed
5 tsp. soda, dissolved in 1/2 c water
2 c sugar
5 1/2 c flour
2 tsp. vanilla
3 c (15 oz) raisins (optional)

In large mixer bowl, blend sugars with the shortening. Add eggs one at a time
while beating. Add water mixed with soda, the salt, and vanilla. Still in the
mixer, blend in about half the flour, stopping when the mixer begins to feel
overworked. Transfer mixture to a huge bowl and mix in the rest of the flour
and oatmeal. The best possible tool for stirring up such a quantity is the
Human Hand. If you use raisins, work them in last. Form into 5 or 6 rolls, 1
/12 to 2 inches in diameter, depending upon how large you like your cookies.
Freezing for a couple of hours makes them easy to slice for baking. Slice 5
or 6 cookies to the inch and bake at 375 for 10 - 12 minutes on ungreased
baking sheets. These cookies will keep indefintely in the freezer.