I don’t know about you, but I love banana bread! It is great on its own or I often slather nut butter + plain yogurt on top of a toasted slice for breakfast.
I have been working on this oat flour banana bread recipe for almost a year now. Tweaking and trying new things each time I have brown bananas and a desire to bake.
The recipe uses oat flour for a naturally gluten-free bite. Don’t have oat flour? You can easily make it by blending up rolled oats for 30+ seconds until it forms a flour. In fact, this is how I usually make the recipe below!
A closer look at what’s inside:
Oats are high in fiber, protein, and vitamins and minerals like manganese, magnesium, and phosphorus. It is easy to make your own oat flour by adding rolled oats to a blender or food processor and mixing until ground into a flour consistency. This doesn’t take long and is a great way to have fresh oat flour! One cup of rolled oats equals roughly one cup of oat flour.
Baking Powder + Baking Soda
These leavening agents help batters to rise when baked. If you are interested, learn about the difference between the two in your bakes here.
Like most bakes, you need a little salt to help pull everything together.
I use just a touch of cinnamon in this recipe. If you love cinnamon feel free to add more! Cinnamon is full of antioxidants which are beneficial in helping with inflammation and detoxing the body. It is also thought to be beneficial in preventing heart disease, protecting the brain, and fighting bacterial and fungal infections.
Eggs or Flax Eggs (Vegan)
You can use either eggs or flax eggs in this recipe if you are vegan. Never used a flax egg? Here’s how to make one. Simply add 1 tablespoon of ground flaxseed to a container and mix with 3 tablespoons of water. Let sit for 10+ minutes to gel up and become egg-like in consistency.
Maple syrup has become my go-to sweetener! This low glycemic alternative to sugar adds a mild maple flavor to this loaf. Make sure you use 100% real maple syrup and not something made with corn syrup.
This recipe uses a small amount of extra virgin olive oil. Olive oil is high in heart healthy unsaturated fats and antioxidants. I have also used melted coconut oil before and it worked just as well.
Add a little vanilla extract to this recipe for flavor. Adding vanilla extract can help to cut sugar in sweet recipes without losing out on flavor. It is also high in antioxidants — containing vanillin which is thought to be beneficial in fighting depression and combating cancer.
Of course you can’t have banana bread without bananas! Make sure you are using extra ripe bananas with brown spots (or that have turned completely brown) in this recipe. Browned bananas actually have more antioxidants and more sugar than their yellow counterparts — making them perfect for baking!
Want to switch things up? Try adding your favorite mix-ins like chocolate chips, nuts, or dried fruit to this oat flour banana bread. You can also get creative with the toppings! I like topping my loaves with hemp hearts and shredded coconut, but you can use other nuts, seeds, chocolate, or even more banana.
Looking for more recipes with oat flour? Try these Almond Butter Blondies!
Oat Flour Banana Bread
- 1 3/4 cup oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 eggs or flax eggs
- 1/3 cup maple syrup
- 1/4 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 2 medium ripe bananas
- 1/2 cup dark chocolate chips, nuts, dried fruit, etc. OPTIONAL
- Preheat the oven to 325° Fahrenheit and grease a loaf pan. You can also use mini loaf pans or a muffin tin and reduce the bake time.
- In a medium bowl mix together the dry ingredients — oat flour, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl mix together the wet ingredients very well — eggs, olive oil, maple syrup, and vanilla extract. I usually mix quickly for 1+ minutes. Add mashed banana and mix again until well incorporated.
- Mix together the wet and dry ingredients until well-combined, but do not over mix.
- Fold in any chocolate, nuts, fruit, etc. to the bowl. Transfer batter to the prepared loaf pan.
- OPTIONAL, but recommended: Add toppings before baking. I like to add hemp seeds + coconut. You can use other seeds, nuts, or even more banana sliced up!
- Move to the oven and bake the loaf for 50+ minutes. I often find it takes 55-60 minutes (sometimes even longer if there’s lots of banana and moisture), but I like to give it a check at 50 minutes just in case.
- Once a toothpick is inserted into the center of the loaf and comes out clean — without batter or too much of the bread — it is done.
- Remove from the oven and let cool.