Brown Sugar Oat Flour Walnut Banana Bread. What I want for breakfast tomorrow. From Blossom To Stem | Because Delicious www.blossomtostem.net

Brown Sugar Oat Flour Banana Walnut Bread

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Another banana bread? Yeah, I know. I just wrote about the double chocolate one last week. But this one is different.

It’s more of a breakfast bread. It eschews chocolate in favor of whole grain oat flour and toasted walnuts and a more restrained use of butter and sugar. It fits a classic banana nut bread flavor profile, but the oat flour and brown sugar and the crunchy dusting of turbinado sugar give it a little extra depth.

Brown Sugar Oat Flour Walnut Banana Bread. What I want for breakfast tomorrow. From Blossom To Stem | Because Delicious www.blossomtostem.net

I love oat flour. So many whole grain flours have a heaviness to them, but oat flour feels so light. And it’s a natural flavor partner for brown sugar and bananas and walnuts. It’s also something that you can make yourself from rolled or quick oats–all you need to do is pulse them in a food processor and you have oat flour. Or you can go with the pre-milled versions from Bob’s Red Mill or King Arthur Flour or any other producer you like.

I went through a phase with my cooking where I was always adding something more–another spice, another flavoring–to make my recipes more interesting. Lately, I’ve been drawn to the idea of simplifying, stripping things down to the bare essentials so that each flavor can stand on its own. This banana bread is better for its simplicity. It’s simple banana bread, but it’s really good simple banana bread.

Brown Sugar Oat Flour Walnut Banana Bread. What I want for breakfast tomorrow. From Blossom To Stem | Because Delicious www.blossomtostem.net

You could add cinnamon or chocolate chips or any number of extras and it would still be tasty, but this banana bread just doesn’t need any of those things.

It makes me appreciate just how pleasurable the flavors of banana and oats and brown sugar and toasted walnuts are together and reminds me that they don’t need to hide behind anything else. They’re perfectly wonderful stars themselves.

Brown Sugar Oat Flour Walnut Banana Bread. What I want for breakfast tomorrow. From Blossom To Stem | Because Delicious www.blossomtostem.net

The only extra on this bread is the sprinkle of turbinado (or raw sugar), which adds a little textural contrast and serves to enhance the brown sugar flavor rather than competing with it. It also gives this homey banana bread a glint of sparkle when it catches the light.

This made a lovely breakfast for most of last week. When it was gone, Dan and I were wishing we had more.

Brown Sugar Oat Flour Walnut Banana Bread. What I want for breakfast tomorrow. From Blossom To Stem | Because Delicious www.blossomtostem.net

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Brown Sugar Oat Flour Banana Walnut Bread

Yield: 1 9x5-inch loaf
This is a lovely banana bread with a classic flavor profile. You can make your own oat flour by pulsing rolled or quick oats (but not steel cut) in a food processor or you can use a commercial oat flour. You could substitute all-purpose or whole wheat flour for the oat flour and it would still work, but I really like the homey oat flavor here. This is one of my favorite kinds of banana bread to have for breakfast. It feels wholesome enough that I don’t mistake it for dessert. You can freeze overripe bananas if you want to keep them around for whenever the urge for banana bread strikes. [Update: I just tested this using all oat flour, and it was great. It would be a great gluten free option for banana bread. It's a little more delicate than the part-wheat version. You could add a little xanthan gum for extra stability. Oats don’t contain gluten, but they’re often contaminated with wheat in processing, so be sure to make sure you’re using certified gluten free oat products if you’re making this for someone with gluten sensitivities.]

Ingredients

  • 1 cup oat flour (3 1/4 oz, 95 g)
  • 1 cup all-purpose flour (or use all oat flour) (4 1/4 oz, 125 g)
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 4 medium overripe bananas
  • 1/2 cup brown sugar (light or dark) (4 oz, 110 g)
  • 6 tablespoons unsalted butter, melted (3 oz, 90 g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup walnuts, toasted and roughly chopped (3 oz, 85 g)
  • 1 tablespoon turbinado sugar (1/2 oz, 12 g)

Instructions

  1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray.
  2. In a large bowl, mash the bananas with a fork. Add the brown sugar, butter, eggs, and vanilla extract and stir until well combined.
  3. In a medium bowl, whisk together the oat and all-purpose flours, baking soda, and salt. Add to the banana mixture and stir until no dry bits of flour remain. Stir in the walnuts.
  4. Pour the batter into the prepared pan, sprinkle with top with an even layer of turbinado sugar, and bake for about 60-65 minutes, or until a toothpick inserted into the middle comes out clean.
  5. Cool in the pan for about 10 minutes, then invert onto a wire rack to finish cooling.
  6. Keeps, well wrapped at room temperature, for about 5 days.

 


13 Comments

  • I cannot wait to make this.

    One question: How dense is it? I want to know if it would survive an hour and a half wrapped up and kinda smushed in a cycling jersey pocket.

    Reply
    • It’s about as dense as the average banana bread. As a whole loaf it’s pretty sturdy, in slices it’s tender and more fragile. I think it would survive with a moderate amount of smushing, but I don’t know for sure.

      Reply
  • So, to make it all with oat flour, would it be 2 cups? The all purpose flour is 125g & oat flour cup is 95g. Is that just because regular flour is heavier?!
    Love how you have the cups/oz/g on all ingredients! Really handy for UK’ers 🙂

    Reply
    • Gina, it would be two cups. The all purpose flour is denser than the oat flour (hence why the American volume measurements are so frustratingly inconsistent) and that’s why one cup weighs more. I’d probably do 200 g of oat flour if I were doing it all oat flour. (It is a little softer when it’s all oat flour, but I don’t think that’s a problem, just use care when slicing it.)

      Reply
      • Great, thank you! I might try it with GF plain flour as well. Can’t wait to try it out! I’ve had Bob’s Oat Flour in the cupboard since last summer and keep forgetting to find something to make with it!

        Reply
  • You can never have too many banana breads! Looks great 🙂

    Reply
  • Banana bread made with brown sugar is always delicious. I love the use of oat flour – it would deliver a beautiful flavour and nuttiness!

    Reply
  • I’ve seen a lot of banana bread recipes around, but this one really got me excited. Love it and going to try it soon!

    Reply
  • I love the sprinkling top with sugar! I bet it makes it extra delicious!

    Reply
  • This looks so good and I can only imagine how great it smells too! I love how simple it is too.

    Reply
  • This looks so good and I can only imagine how great it smells too! I love how simple it is too. Thank you for sharing!!

    Reply
  • Amazing recipe thank you for sharing. I baked it exactly the same way and it turned out pretty. I especially liked the crunchy feel at the top because of that sprinkled sugar.
    Would like to share my bread photo but don’t know how to include it

    Reply
    • Arthi, I’m so glad it turned out well!

      Reply

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