Recipe for chocolate banana oatmeal bread

A few months ago I bought a huge bottle of banana liqueur on impulse. It tastes like burning, and I don't really like it at all, so I added a little to this banana bread in an attempt to use it up.

Adapted from this recipe.

1 1/2 cup all purpose flour
1 cup old fashioned oats
1/3 cup brown sugar
2 t baking powder
1 t baking soda
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 t vanilla extract
1 cup mashed ripe banana
2 oz banana liqueur (optional)
1/4 cup unsweetened cocoa powder

Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl and mix, but not too much or your bread will be tough. As soon as everything is incorporated, stop mixing. Most recipes tell you to mix the dry ingredients separately from the wet ones and then combine them. I don't bother with this step, and have never noticed a difference, but you can if you want.

Pour batter into a non-stick loaf pan and bake at 350 degrees for 60 minutes until a toothpick comes out clean. Remove the bread from the pan and let it cool ten minutes.

Tip: it's easier to cut if you wrap it in plastic after letting it cool a little. This softens the crust on the outside. It will keep for a few days wrapped in plastic or in a large zipper bag. Nutrition info is for 1/10th of the loaf.