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Oat Flour Banana Bread

This gluten-free banana bread is moist and delicious!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 1 loaf


  • 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° F 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.