Banana Bread

I'm not a banana person, but a roommate generating lots of overripe leftover bananas prompted me to develop a recipe. I think this one is pretty good. The whole wheat and oat flour help balance the flavour and render slightly more healthy what is essentially a cake. The oat flour can be substituted for more whole wheat, or both can be substituted for white.


  • 3/4 cup (90 g) chopped walnuts
  • 2 (114 g) eggs
  • 3/4 cup (150 g) brown sugar
  • 1 cup (150 g) all purpose flour
  • 3/4 cup (100 g) pastry whole wheat flour
  • 1/2 cup (65 g) oat flour
  • 1 tsp (5 g) baking powder
  • 1/2 tsp (3 g) baking soda
  • 1/2 tsp (4 g) salt
  • 2 (230 g) very ripe bananas
  • 1/4 cup (60 g) orange juice concentrate, OR 1/4 cup (60 g) buttermilk
  • 1 1/2 tsp (7 g) vanilla extract
  • 1/4 cup (50 g) butter


  1. Preheat the oven to 375 °F.
  2. Toast the walnuts 5 minutes until lightly toasted, then remove and cool.
  3. Melt the butter and let cool.
  4. Meanwhile, whip the eggs and sugar together until they form a ribbon, about 5 minutes.
  5. While the eggs whip, mash the bananas well and stir in the orange juice concentrate or buttermilk and vanilla extract.
  6. Sift together the flours, baking soda and baking powder, and salt.
  7. Stir the banana mixture into the eggs, then add the butter, flour mixture, and walnuts and stir until evenly moistened.
  8. Grease a 9 x 5 inch loaf pan. Put the batter in the pan and bake 45 minutes until cake tests done.
  9. Cool 5 minutes, then remove loaf from pan and cool on rack.

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