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Oat Flour Banana Bread Recipe

Oat Flour Banana Bread Recipe

Learn how to make the best homemade oat flour banana bread that's naturally gluten-free and incredibly moist. This easy baking recipe transforms overripe bananas into a wholesome treat with warm cinnamon notes and a tender crumb that's perfect for breakfast or afternoon snacks.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
55 mins
Serves:
1 loaf (10 slices)
An overhead shot of a rustic loaf of oat flour banana bread, sliced to reveal its moist, tender crumb dotted with tiny speckles of banana and optional nuts. The bread rests on a weathered wooden cutting board, with soft natural light highlighting its golden-brown crust and slightly domed top. A few slices are arranged alongside the loaf, one topped with a thin spread of butter slowly melting into the warm bread. Scattered around the board are a couple of ripe bananas, a small jar of honey, and a sprinkle of rolled oats, all set against a neutral linen cloth that adds texture to the composition.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g oat flour (blended from approximately 360g rolled oats)</li><li class="ingredients-single-item">3 medium very ripe bananas (approximately 350g peeled weight)</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">80ml maple syrup (or honey)</li><li class="ingredients-single-item">80ml olive oil or melted coconut oil</li><li class="ingredients-single-item">60ml plain yogurt (or plant-based yogurt)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">½ tsp baking powder</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">1½ tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">80g chopped walnuts or pecans (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor or blender (if making homemade oat flour)</li><li class="equipment-single-item">23cm x 13cm (9x5-inch) loaf pan</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Line your loaf pan with parchment paper, allowing some overhang on the sides to easily lift the bread out later. This prevents the bread from sticking and makes for easy cleanup.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>If making your own oat flour, place rolled oats in a food processor or high-powered blender and process until you have a fine flour consistency. This usually takes 1-2 minutes. Measure out 300g of the flour after blending (oats yield slightly less flour than their whole weight).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, mash the bananas thoroughly with a fork until smooth. The riper your bananas, the sweeter your bread will be and the easier they'll incorporate into the batter. You want them very soft with plenty of brown spots.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs, maple syrup, oil, yogurt, and vanilla to the mashed bananas. Whisk together until well combined. The yogurt adds moisture and its acidity will react with the baking soda to help the bread rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, whisk together the oat flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly distributed. Oat flour lacks gluten which means your bread won't develop the same structure as traditional wheat flour breads, but this also makes it impossible to overmix!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Don't overmix; a few small lumps are perfectly fine. The batter will be thicker than traditional banana bread batter due to the oat flour's absorbent nature.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>If using nuts, gently fold them into the batter now. They add wonderful texture and nutritional value to complement the oats.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into the prepared loaf pan, spreading it evenly with your spatula. For an attractive finish, sprinkle a few rolled oats or additional chopped nuts on top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean with just a few moist crumbs attached. If the top begins to brown too quickly, tent with aluminum foil after about 30 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the bread to cool in the pan for about 10 minutes, then use the parchment paper handles to lift it out onto a wire rack to cool completely. Oat flour bread tends to be more delicate than wheat flour bread, especially when warm, so this cooling period is essential for proper texture development.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once completely cool (waiting at least an hour is ideal), slice with a serrated knife using a gentle sawing motion to prevent squishing. Enjoy as is or lightly toasted with a spread of butter, nut butter, or a drizzle of honey for added decadence.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Oat Flour Banana Bread?

Oat Flour Banana Bread requires oat flour (homemade or store-bought), ripe bananas, eggs, maple syrup or honey, oil (olive or coconut), yogurt, vanilla extract, baking soda, baking powder, salt, cinnamon, nutmeg, and optional chopped nuts.

How to cook Oat Flour Banana Bread at home?

Learn how to cook Oat Flour Banana Bread by preheating your oven to 175°C, mixing mashed bananas with wet ingredients, combining with oat flour and spices, then baking in a lined loaf tin for 50-55 minutes until a skewer comes out clean. Allow to cool before slicing for the perfect texture.

Can I make this recipe completely dairy-free?

Yes! Simply substitute the plain yogurt with any plant-based yogurt such as coconut, almond, or soy yogurt. When using coconut oil instead of olive oil, you'll have a completely dairy-free banana bread that maintains its moist texture and delicious flavour.

Why use oat flour instead of regular flour in banana bread?

Oat flour creates a naturally gluten-free banana bread with a tender, moist crumb and subtle nutty flavour. It adds more fibre and nutrients than white flour, making for a more wholesome treat that maintains a soft texture while adding a delightful complexity to the classic recipe.

How can I tell when my banana bread is properly baked?

Your banana bread is done when a skewer inserted into the centre comes out clean with just a few moist crumbs attached. The top should be golden brown and spring back slightly when touched. Oat flour bread may appear slightly more moist than traditional bread even when fully baked.

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The oat flour gives it such a lovely nutty taste that complements the bananas perfectly.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akiko Tanaka", "datePublished": "2024-04-17", "reviewBody": "Kids gobbled it up immediately! As a mom of picky eaters, finding a healthy recipe they actually enjoy is like striking gold. I added dark chocolate chips instead of nuts and it was a huge hit!", "name": "Kid-Approved Healthy Treat", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Nikolai Petrov", "datePublished": "2024-04-19", "reviewBody": "I love the nutty oat flavor! This bread has become my weekend baking tradition. The texture is perfect - moist but not soggy, and it keeps well all week (if it lasts that long!).", "name": "New Weekend Tradition", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-22", "reviewBody": "Best banana bread I've made! I've been gluten-free for years and this recipe is truly exceptional. I appreciate the detailed instructions about making oat flour - saved me money and tasted fresher than store-bought!", "name": "Gluten-Free Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Andersen", "datePublished": "2024-04-25", "reviewBody": "So moist even days later! I made a double batch and froze several slices for quick breakfasts. They defrost perfectly and taste just as good as freshly baked. The cinnamon and nutmeg proportions are spot on.", "name": "Excellent for Meal Prep", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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