Best Banana Bread with Oat & Whole Wheat Flour
So what exactly qualifies to be a best banana bread? If you ask me, intense banana flavour, melt-in-mouth moist, right level of sweetness & slices beautifully. Get my recipe here.
Ingredients
- 1/2 cup whole wheat flour
- 1/2 cup oat flour finely ground *
- 1/2 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup rice bran oil
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 4 bananas ripe medium sized
Instructions
- Preheat the oven at 175xb0C. Grease and flour a regular sized loaf tin and keep aside.
- *To make oat flour, grind instant oats to a fine powder in the mixer jar.
- In a large bowl, sift the flours along with the soda and salt. Keep aside.
- In another large bowl, whisk together the oil, sugar, vanilla and eggs until well combined.
- Peel and mash the bananas with a fork until it is a coarse puree. Mix this puree into the egg mixture.
- Add the dry ingredients into the wet and stir gently until there are no dry clumps of flour. Do not overmix.
- Pour this mixture into the prepared loaf tin. The mixture will be fairly wet, but this recipe has a longer baking time, which will yield a moist loaf of banana bread.
- Bake at 175C for 50-60 minutes, checking with a dry spaghetti or tester. If this comes out dry, then the loaf is baked and ready.
- Allow to cool in the pan for 5-7 minutes, after which, you can carefully turn it out onto a cooling rack.
- Allow this to cool for another 45 minutes or so, before slicing it up. This loaf yields 10 thick slices of banana bread.
Notes
Verdict: Intense banana flavour, melt-in-mouth moist, just the right level of sweetness and perfect with coffee. A little warning here - it may be very difficult to stop at a slice or two.