If you want some tasty gluten-free bread, this oat flour banana bread recipe made from old-fashioned oats will win over even gluten lovers! It is the perfect breakfast, snack or dessert for everyone.
I'm a huge fan of oats and use it in a variety of recipes - from mango overnight oats to chocolate chip granola to oat flour pancakes.
My breakfast most days is oatmeal with some granola and bananas. And because I eat bananas all the time, I'm bound to have some really ripe ones by the end of the week.
So I figured why not make a banana bread version of it? And best of all, by using oats, it is gluten-free for those that can't have it.
And to be honest, you don't even notice it missing flour. It is just as, if not more moist. Plus, you get the additional benefits from oats.
So if you want a tasty breakfast or snack and have some ripe bananas lying around, this oat flour banana bread recipe should be on your list.
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Ingredient Notes
- Oats - you can make your own oat flour by blending some old-fashioned oats in a food processor or you can just buy some at the store.
- Bananas - the star of the show adds natural sweetness and moistness. You want super ripe bananas.
- Fat - I like using a combination of oil and butter to get a moist crumb, but flavor as well. You can use all of one or the other if you prefer.
- Light brown sugar - where some of the sweetness comes from besides the bananas. Granulated or dark brown sugar works too.
Variations
- Chocolate - let's be honest, chocolate makes everything better so you can add some chocolate chips if desired.
- Mix-ins - if you want some crunch as well, mix in roasted walnuts or pecans.
- Vegan - you can make chia eggs. Just mix 2 tablespoon of chia seeds with 5 tablespoon water and let sit for 5 minutes before adding to the banana bread. You can also use same amount of flaxseeds.
Step-by-Step Photos
Blend the oats until you get a fine flour. It should give you 2 cups. Now mash together the bananas and add the oil, butter, eggs and vanilla extract.
Finally mix in the oat flour, sugar, baking soda and salt, stirring until just combined.
Add the batter to the pan and top with some oats if desired. Bake at 350°F for 50-60 minutes or until the oat flour banana bread is done.
FAQs
Not a problem. You can make your own. Just add 2 ½ cups old-fashioned oats to a food processor and blend until it turns into a flour-like consistency. It should yield 2 cups.
There is no such thing as a too ripe banana. The perfect banana is black, but you can also use bananas streaked with black/brown. The blacker the better however.
If you want to speed up the ripening process, place the bananas in a paper bag and fold down on the top. Add an apple which increase the ethylene gas and quickens the ripening process.
The best way is inserting a toothpick and if it comes out clean with just a few crumbs it is done.
It actually works great for muffins as well. Preheat the oven to 350°F, fill the muffin tins until about ⅔ of the way full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. You could also try these vegan banana chocolate chip muffins.
Benefits of Oats
Oats are among the healthiest grains you can eat. They include a ton of benefits, including:
- Very nutritious and rich in antioxidants
- High in fiber which helps digestion
- Can lower cholesterol and improve blood sugar levels
Pro Tips/Recipe Notes
- If you want a slightly sweeter bread, increase the sugar to ¾ cup.
- Use baking soda that is less than six months old since it has been opened. If you use older baking soda, it won’t be powerful enough to help leaven the bread. You can test it by stirring half a teaspoon of baking soda into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- If using nuts, don't skip out on roasting them. By roasting the nuts, they will stay crispy in the batter and bring out the flavor.
- If you want to freeze the banana bread, wrap the loaf in 2-3 layers of plastic wrap or aluminum foil and then place in a freezer-friendly storage bag. Freeze up to 3 months and then thaw overnight in the fridge before serving.
Similar Banana Recipes
If you’ve tried this oat flour banana bread recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Oat Flour Banana Bread
Ingredients
- 2 cups oat flour (2 ½ cups old-fashioned oats)
- 1 ½ cups mashed ripe bananas (about 4)
- ½ cup vegetable oil
- ¼ cup unsalted butter, melted (4 tablespoon)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup light brown sugar
- 1 ½ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Add the oats to a food processor and blend until you get a fine flour. It should give you about 2 cups. Set aside.
- Adjust the oven rack to the lower third position and preheat the oven to 350°F. Grease a 9 x 5 inch loaf pan.
- In a large bowl, stir together the mashed bananas, oil, butter, eggs and vanilla extract until combined. Add the flour, light brown sugar, baking soda and salt and stir until just combined.
- Add the batter into the pan, making sure it is even. Top with some oats if desired. Bake for 50-60 minutes, covering with aluminum foil halfway through if bread is browning too quickly. At 50 minutes, start checking to see if bread is done every 5 minutes by inserting a toothpick or cake tester in the center where it comes out clean with just a few moist crumbs.
- Let the loaf cool in the pan for 30 minutes before removing and placing on wire rack.
Notes
- If the cinnamon sugar swirl is too thick, add another tablespoon unsalted butter. You don't want it too thin however as you will lose the swirl.
- If using nuts, don't skip out on roasting them. By roasting the nuts, they will stay crispy in the batter and bring out the flavor.
- For a swirl throughout, use a knife to mix the cinnamon sugar through the dough. It doesn't have to be perfect.
- If you want to freeze the banana bread, wrap the loaf in 2-3 layers of plastic wrap or aluminum foil and then place in a freezer-friendly storage bag. Freeze up to 3 months and then thaw overnight in the fridge before serving.
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