Oat Flour Banana Bread

5 from 1 vote
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Our gluten-free banana bread recipe has become a standout favorite on the site, but this recipe is made with oat flour as many of you have requested. This banana bread with oat flour is tender, moist, and full of banana flavor. It takes just 5 minutes and two bowls to prep!

Oat Flour Banana Bread sliced on wooden board

Easy Recipe for Banana Bread Using Oat Flour

If you’ve been craving a tender, delicious banana bread that’s also gluten-free, look no further than this recipe. The simple homemade loaf proves that baking doesn’t have to be complicated. Just two bowls and the batter is ready!

Gluten-free banana bread is a simple breakfast or snack that everyone will enjoy, whether they have to eat gluten-free or not. The ripe bananas and nutty oat flour make this a must-make bread.

You can see how easy it can be to get started immediately by the simple step-by-step photos below.

Oat Flour Banana Bread Recipe ingredients in bowls on white surface.


  • Oat flour: This is the gluten-free base of the banana bread. You can make it from scratch or get store-bought. See instructions on making oat flour at home.
  • Baking Powder: To help the bread rise so it’s nice and soft.
  • Salt: Helps blend the flavors together nicely.
  • Ground Cinnamon: Adds an irresistible aroma to the banana bread.
  • 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 helps add a hint of vanilla and warmth.

How to Make Oat Flour Banana Bread

  • Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray. Stir together the oat flour, salt, baking powder and ground cinnamon in a bowl and set aside. In a different bowl, mash the bananas, then add the granulated sugar, melted butter, eggs and vanilla. Mix well.
  • Add the dry ingredients to the wet ingredients and stir, but don’t overmix.
  • Pour the bread mixture into the prepared loaf pan. Put the pan in the oven and bake for 50 to 52 minutes.
  • Remove the loaf from the oven and let it rest for 2 hours before cutting and serving.
Steps to make Oat Flour Banana Bread Recipe

Extra Tips

  • 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 the toothpick comes out clean, the bread is done baking and ready to start the cooling process.
  • Do not try to slice the bread too early! If you do, it will crumble. The bread needs a couple of hours to cool, so that when it’s sliced, it stays together.
Oat Flour Banana Bread Recipe sliced on wooden board.

What Is the Best Way to Mash Bananas?

Since this simple banana bread calls for overly ripe bananas, you should be able to mash the fruit using a fork. Just peel the bananas, drop them into a bowl, and mash. The mashed bananas will still have lumps, but that’s okay!

Slice of Oat Flour Banana Bread on white plate.

How Do I Store Oat Flour Banana Bread?

Once the bread has cooled and sliced, storing leftovers the proper way is key. To keep the bread at room temperature, place leftovers to an airtight container. The bread should stay fresh this way for up to 3 days.

You can extend the longevity of the bread by refrigerating the airtight storage container. This will keep the bread for up to 5 days.

What Does Oat Flour Do in Baking?

Using oat flour not only makes the food item gluten-free, but it also results in a light and fluffy texture, too.

Does Oat Flour Rise Well?

While it tastes great in baked goods, it does not have the same rising effect as other flours. This is why you’ll see it combined with baking powder, which will help with the rising.

What Can I Put On Top of Oat Flour Banana Bread?

This is up to you! You can eat it just like it is or top it with some butter. Adding a little bit of whipped cream and mini chocolate chips on top is a super simple way to create a delicious dessert, too!

Three slices of Oat Flour Banana Bread stacked on white plate.

Ingredients Substitutions

  • To add a crunchy texture and a healthy fat, add crushed pecans or walnuts to the batter.
  • For additional fragrance, you can add a dash of nutmeg to the batter, too.

Easy Oat Flour Banana Bread

This moist and fluffy bread recipe is perfect for a simple snack or delicious breakfast. There’s no wrong way to eat it!

More Gluten-Free Banana Recipes to Try!

Did you make this recipe? Please give it a star rating below!

5 from 1 vote

Oat Flour Banana Bread

Servings: 10 servings
Prep: 5 minutes
Cook: 50 minutes
Total: 55 minutes
Oat flour banana bread with 2 cut slices.
This gluten-free oat flour banana bread is tender, moist, and full of banana flavor. It takes just 5 minutes and two bowls to prep!


  • 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


  • 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. Do not 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 oat flour banana bread cool in pan for at least 2 hours before cutting and serving.


  • 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 add a crunchy texture and a healthy fat, add crushed pecans or walnuts to the batter.
  • For additional fragrance, you can add a dash of nutmeg to the batter, too.
  • 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!”


Serving: 1servingCalories: 301kcalCarbohydrates: 39gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 62mgSodium: 140mgPotassium: 273mgFiber: 2gSugar: 15gVitamin A: 338IUVitamin C: 0.004mgCalcium: 81mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Snack
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

About Claire Cary

Claire is a food photographer, recipe developer, and blogger based in Austin, Texas. She founded the blog Eat With Clarity, which was born out of her love for food, health, photography, and again… food!

Claire was diagnosed with celiac disease in early 2020, which sparked her mission to share gluten-free recipes that taste just as good as the real thing. She places a high value on sharing photos that entice the viewer and make the recipe shine. Her photos and recipes have been featured in publications such as Thrive Magazine, Buzzfeed, Yahoo, Self, and more.

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5 from 1 vote

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    1. 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.

  1. I just made this and it’s sooo good. I used date in place of the granulated sugar. Thank you for sharing this recipe. 🤗

  2. 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