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My oat flour banana bread recipe makes the most delicious, moist, and fluffy loaf. It’s full of banana flavor, just like our top-rated gluten-free banana bread, but is made with gluten-free oat flour (which helps create tender and flavorful baked goods!). I love how this recipe takes just 5 minutes and two bowls to prep—perfect for an easy breakfast or snack.
Easy Oat Flour Banana Bread Recipe
My homemade oat flour banana bread is perfectly tender, with a soft crumb and that classic banana flavor we all know and love. I’ve kept this recipe simple and uncomplicated by mixing oat flour with baking powder, cinnamon, eggs, sugar, butter, and bananas before baking. No fancy ingredients or equipment are needed! And while I love it as-is, you have to try a slice with a smear of salted butter—it’s heavenly.
Ingredients
- Oat flour: You can make it from scratch or get store-bought. See instructions on making oat flour at home here. Make sure your chosen oat flour is certified gluten-free.
- Baking Powder: To help the bread rise so it’s nice and soft.
- Salt: Blends the flavors together nicely.
- Ground Cinnamon: Adds an irresistible aroma and warm flavor.
- Bananas: The star ingredient! They need to be overly ripe to add the strongest, sweetest banana flavor.
- Granulated Sugar: Adds sweetness.
- Unsalted Butter: If you only have salted butter, omit the extra salt.
- Eggs: Acts as the binding agent for the ingredients.
- Vanilla Extract: This adds a hint of vanilla and warmth.
Tips and Suggestions
- I always use a toothpick to test the doneness of the bread. Once the cooking time has passed, insert a clean toothpick into the center of the bread. If it comes out clean, the bread is done baking and ready to start the cooling process.
- Don’t try to slice the bread too early! If you do, it’ll crumble (I’ve been there!). It needs a couple of hours to cool, so when it’s sliced, it stays together.
- Since this recipe calls for overly ripe bananas, I usually mash the fruit using a fork. The mashed bananas will still have lumps, but that’s okay!
Does Oat Flour Rise Well?
While it tastes great in baked goods, it doesn’t have the same rising effect as other flours. I’ve combined it with baking powder in this recipe to help the loaf rise.
Gluten-Free Oat Flour Banana Bread Variations
Once I perfected this recipe, I couldn’t stop experimenting with different variations! Crushed pecans or walnuts add a nice crunch, while chocolate chips add an extra touch of sweetness. I also mixed in a dash of nutmeg the last time I made this recipe, and it added a delicious fragrance to the bread.
Storage Instructions
Once your oat flour banana bread has cooled and been sliced, storing leftovers the proper way is key. Place leftovers in an airtight container and store at room temperature. The slices should stay fresh this way for up to 3 days.
You can also extend the longevity of the bread by refrigerating the airtight storage container for up to 5 days!
More Gluten-Free Banana Bread Recipes to Try!
- Almond Flour Banana Bread
- Flourless Banana Bread
- Coconut Flour Banana Bread
- Gluten-Free Banana Bread Cookies
Oat Flour Banana Bread
Ingredients
- 3 cups oat flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 medium overly ripe bananas, mashed, about 1 ½ cups mashed bananas
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted, but not hot
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Spray a 9 x 5-inch loaf pan with non-stick cooking spray. Set aside.
- In a medium bowl, stir together the oat flour, baking powder, salt, and ground cinnamon.
- In a large bowl, stir together mashed bananas, granulated sugar, melted butter, eggs, and vanilla extract until well mixed.
- Stir the dry ingredients into the wet ingredients until just mixed. Don't overmix.
- Pour all the batter into the prepared loaf pan and use a spatula to smooth out the top.
- Bake for 50 to 52 minutes or until toothpick inserted in middle comes out clean.
- Remove from the oven and let it cool in pan for at least 2 hours before cutting and serving.
Notes
- If making your own oat flour, make sure to grind up the oats very fine using a food processor or the banana bread won’t rise properly.
- To store: Store covered in a food storage container at room temperature for up to 3 days or in fridge up to 5 days.
- Mama says, “Make sure to always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Banana Bread with Oat Flour Step-by-Step
Preheat oven to 350°F. Spray a 9 x 5-inch loaf pan with non-stick cooking spray. Set aside. In a medium bowl, stir together 3 cups oat flour, 3 teaspoons baking powder, ½ teaspoon salt, and ½ teaspoon ground cinnamon.
In a large bowl, stir together 3 medium overly ripe mashed bananas, ¾ cup granulated sugar, ½ cup melted butter, 2 large eggs, and 1 teaspoon vanilla extract until well mixed.
Stir the dry ingredients into the wet ingredients until just mixed. Don’t overmix.
Pour all the batter into the prepared loaf pan and use a spatula to smooth out the top.
Bake for 50 to 52 minutes or until toothpick inserted in middle comes out clean. Remove from the oven and let it cool in pan for at least 2 hours before cutting and serving.
I used coconut oil and turbinado sugar for this recipe, and added chocolate chips. This is the absolute best banana bread I have ever made in my life and I’ve been baking for over 20 years.
can I use coconut oil instead of butter ?
Hi Collette! This recipe hasn’t been tested using coconut oil so I can’t guarantee how it will turn out, but generally coconut oil can be well substituted for butter at a 1:1 ratio.
Delicious.
I just made this and it’s sooo good. I used date in place of the granulated sugar. Thank you for sharing this recipe. 🤗
though have not tried it. it looks simple and ingredients not confusing,so will try and because of the simplicity I rate you 5 stars