Oat Flour Banana Bread | Kara Lydon Leave a comment

This oat flour banana bread can be prepped in one bowl in just 10 minutes. Super moist and delicious, this gluten-free bread is made with sweet ripe bananas and nutty oat flour!

I absolutely love this oat flour banana bread recipe because it’s a delicious alternative to traditional banana bread and is perfect for those with a gluten allergy or sensitivity.

If you do have celiac disease (gluten allergy) be sure to look for oat flour or oats that are certified gluten-free to avoid any potential cross-contamination (sometimes oats are manufactured in facilities that manufacture wheat as well).

I also love how easy and quick this recipe is to make. With just one bowl and 10 minutes of prep time, I can whip up a batch of this delicious bread in no time.

The combination of ripe bananas and oat flour gives this bread a wonderful moist texture and nutty flavor that is hard to resist.

It’s perfect for a quick breakfast, snack, or even dessert (with chocolate chips added, of course!)

Baking with oat flour can be a little tricky because you can’t substitute all purpose flour with a 1:1 ratio (at least you shouldn’t!) because oat flour is lighter in weight.

So you’ll actually want to use more oat flour than all-purpose flour when substituting (or use less wet ingredients).

And if you can’t find oat flour at the grocery store, you can make your own at home using rolled oats. This takes extra time but can save you money!

Lucky for you, I tested this recipe a handful of times to get the best texture – moist, dense, sweet, and a crunchy exterior.

I’m seriously SO happy with how it turned out – I hope you enjoy it as much as I have been!

Ingredients You’ll Need 

Notes on Ingredients

butter: either melted or softened to room temperature. If you don’t have butter on hand, you can substitute it with an equal amount of coconut oil!
brown sugar: If you don’t have brown sugar, you can use an equal amount of granulated white sugar or coconut sugar. Keep in mind that brown sugar adds a rich, caramel flavor to the bread that you may miss if you use white sugar! 
eggs: To bind the bread. If you’re vegan or allergic to eggs, you can use 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons of water) instead.
vanilla: For sweetness! If you don’t have vanilla extract, you can use an equal amount of almond extract or skip it altogether.
bananas: You’ll need 3 large or 4 medium very ripe bananas for this recipe. The riper the bananas, the sweeter and more flavorful the bread will be.
oat flour: This recipe calls for 2 cups of oat flour, which you can make by blending rolled oats in a food processor until they turn into a fine powder. 
baking soda: helps the bread rise and become fluffy.
cinnamon: adds a warm, cozy flavor to the bread. If you’re not a fan of cinnamon, you can skip it or substitute it with an equal amount of nutmeg or ginger.
salt: helps enhance the flavors in the bread
chocolate chips and/or walnuts: For additional texture and sweetness! You can skip them altogether or substitute them with your favorite nuts, dried fruits, or seeds. Some good options include pecans, almonds, raisins, or pumpkin seeds.

Equipment You’ll Need (affiliate link – if you make a purchase I receive a small commission)

How to Make Oat Flour Banana Bread

Preheat the oven to 350°F and prepare an 8×4-inch loaf pan by spraying it with cooking spray and lining it with parchment paper.

Mix the butter and sugar. In a large mixing bowl, whisk together the melted or softened butter and brown sugar until combined.
Add the rest of the wet ingredients. Whisk in eggs and vanilla until the mixture is smooth.
Mash in the bananas. Using the end of a whisk or a fork, mash the ripe bananas into the bowl, leaving them as chunky or smooth as you prefer.
Add the dry ingredients. Add oat flour, baking soda, cinnamon, and salt to the bowl and mix with a spatula until just combined. Fold in the optional chocolate chips and/or walnuts.
Pour the batter into the prepared loaf pan, smooth the top, and bake until a toothpick inserted into the center comes out clean, about 55-65 minutes. Let the bread cool in the pan for 5-10 minutes before transferring it onto a wire rack to cool completely before slicing.

Expert Tips

Use browned bananas! This recipe calls for very ripe bananas, which will be sweeter and more flavorful. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple or a ripe tomato for a day or two. You can also try baking them in the oven to soften them (see FAQs below).
Don’t overmix. Overmixing the batter can result in tough, dense bread. To avoid this, mix the dry ingredients into the wet ingredients with a spatula until just combined.
The baking time can vary depending on the ripeness of your bananas, so start checking for doneness at 50 minutes and then every 5 minutes after that. Use a cake tester or toothpick inserted into the center of the bread to check if it’s done – it should come out clean when it’s ready.
Use a smaller loaf pan (8×4-inch). This will help the bread to rise more than if you use a 9×5-inch pan.
For a smooth banana bread, mash the bananas in a separate bowl until no lumps remain and then whisk into the batter.

Recipe FAQs

Can I use regular flour instead of oat flour?

Yes, you can use regular all-purpose flour but I would suggest adding 1/4 cup milk or almond milk. Oat flour is lighter in weight than AP flour so you can’t use a 1:1 substitution.

Can I use a different type of sweetener instead of brown sugar?

Yes, you can use a different type of sweetener, such as granulated sugar. Keep in mind that this will affect the flavor and texture of the bread. The brown sugar adds a little more moisture to the bread, resulting in more caramelization in the crust (crispier crust!) and a darker bread. If using a liquid sweetener like honey or maple syrup, you will need to adjust the amount of flour in the recipe to compensate.

Can I make this recipe vegan?

Yes, you can make this recipe vegan by using a plant-based butter substitute, such as vegan margarine or coconut oil, and by replacing the eggs with flax eggs or another egg substitute. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it thickens. Please note, this recipe has not been tested to be vegan so results may vary using egg alternatives.

Can I make banana bread if I don’t have ripe bananas at home?

If you need to quickly ripen bananas for banana bread, you can soften them in the oven. Preheat the oven to 300 degrees F, place bananas on a baking sheet and bake until the peels become blackened and the bananas are soft to touch, about 15-20 minutes.

How do you make your own oat flour?

Fill your high-speed blender or food processor halfway with rolled oats. Blend until oats turn into a powder, about 60 seconds. Store extra flour in an airtight container for up to 3 months. If you have celiac, make sure you’re using certified gluten-free oats to avoid any possible cross-contamination.

Storage and Preparation

Oat Flour Banana Bread leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or on the counter in an airtight container for up to 3 days. If you want to extend the shelf life of the bread, you can also freeze it for up to 3 months. Wrap the bread tightly in plastic wrap and place it in a freezer bag before storing in the freezer.

Recipes That Pair Well

Veggie Egg Bites

Cozy Lavender Almondmilk Latte

Air Fryer Eggs

For more oats recipe inspiration, check out my other recipes below!

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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