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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.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 10 piece


  • 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


  • 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.


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.