Sourdough oatmeal banana bread

Success!!! I finally converted a sourdough banana bread recipe to one with oatmeal. Of course, the 100g sourdough part is still refined flour (I haven't yet had the courage to do a trial run on that). But this oatmeal banana bread came out unimaginably amazing; soft and moist with a surprise strong banana flavor here and there. 

Also it took longer to bake than the one with refined flour....about 75 minutes. After the first 35 minutes, tent the bread with a tin foil (so that the top of the bread doesn't burn). After the baking time, take out of oven and cool on a wire rack. Slice after half an hour. :-)