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Flour’s Famous Banana Bread

  • Total Time: 1 hour 25 minutes
  • Yield: 8 slices 1x


  • 1 1/3 cups all-purpose flour
  • 1/3 cup oat flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 3 ½ bananas, ripe, mashed
  • 2 teaspoons pure vanilla extract
  • 2/3 cup walnuts, toasted


  1. Preheat oven to 350 degrees F. Line the bottom of a loaf pan with parchment.
  2. In a medium bowl, stir together flours, baking soda, cinnamon, and salt. In a large bowl, whisk together sugar and eggs until they have lightened in color and texture, about 5 minutes. Drizzle in oil while whisking. Stir in the mashed bananas and vanilla. Fold in the dry ingredients, followed by the nuts, mixing just until combined. Pour batter into prepared pan.
  3. Bake for 55-65 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with only a few moist crumbs. If bread is becoming too brown at any time during the process, tent it with foil. Cool bread in pan about 15 minutes, before carefully removing from pan and allowing to cool completely on a wire rack. Bread may be stored at room temperature, wrapped in plastic, for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for a couple hours or in a 350 degree F oven for about 15 minutes. Larger pieces will take longer to thaw.


Recipe adapted from Flour Bakery

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes