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oat flour banana bread sliced on white plate

Oat Flour Banana Bread

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!
Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 376kcal
Author Ryan Beck


  • 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 tbsp)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup light brown sugar
  • 1 ½ teaspoon baking soda
  • ¼ teaspoon salt


  • 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.


  • 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.


Serving: 1slice | Calories: 376kcal | Carbohydrates: 41g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 61mg | Sodium: 245mg | Potassium: 171mg | Fiber: 1g | Sugar: 5g