How to Make Banana Bread with Oat Flour

Learn how to make banana bread with oat flour! Using just 10 ingredients this moist and tender banana bread loaf uses oat flour in place of traditional flour and is naturally gluten-free. This is a simple, healthy recipe that comes together quickly and makes for a nutritious breakfast, snack, or dessert!

This oat-flour banana bread is a must-try! Swapping oat flour for traditional wheat flour is an easy and delicious way to level up your banana bread recipe! Oat flour is nutrient-dense and naturally gluten-free – and while you can buy it pre-made at the grocery store, you can make oat flour at home in just one 1-minute!

I also use oat flour to make my black bean brownies, spinach pancakes, protein banana bread, and pumpkin cookies. It gives baked goods a soft and tender texture!

This healthy banana bread is sweet, moist, fluffy and so very delicious! You can also customize this recipe with chocolate chips, shredded coconut, pecans, or walnuts.

Why you should make this recipe 

• Super easy: Just like most quick bread recipes, this loaf is simple and straightforward to whip up. It’s as easy as mixing dry ingredients and wet ingredients, separately, combining, and then baking.
• Healthy: Made with wholesome ingredients like oat flour, bananas, coconut sugar, and coconut oil, this bread is satiating and won’t make you feel weighed down. You can also feel good about feeding it to your family.
• Delicious: It’s incredibly flavorful, fluffy, and moist. It’s hard to stop at one slice!

Ingredients needed

This oat-flour banana bread recipe uses inexpensive, basic pantry staples. You’ll want to make this one again and again! Here’s everything you’ll need:

• Oat flour: Gives the bread structure and bulk with a soft and tender texture. Use certified gluten-free oat flour, if necessary.
• Baking essentials: You’ll need baking soda and baking powder to ensure this bakes properly and cinnamon and vanilla extract for flavor.
• Sugar: To keep this refined sugar-free, we like to use coconut sugar. However, you can use brown sugar or granulated sugar if preferred.
• Bananas: This recipe calls for 1 1/2 cups mashed banana, which is about 2 large bananas. To add natural sweetness to bread, be sure they are plenty ripe with lots of brown spots.
• Eggs: Three eggs provide structure and give this the right texture.
• Coconut oil: Just a bit of coconut oil makes this loaf perfectly moist.
• Chocolate chips: For additional sweetness and chocolate flavor. We like semi-sweet chocolate chips but feel free to use dark chocolate or milk chocolate chips. Use a dairy-free variety, if preferred.

*Make sure to check the recipe card for full quantities and ingredients.

How to make this recipe

1. Prep: Preheat the oven to 350°F. Grease and line an 8”x4” loaf pan with parchment paper so the parchment overhangs the sides of the pan for easy removal once the cake is baked. Set aside.
2. Mix dry ingredients: In a large bowl, whisk together the oat flour, baking soda, baking powder, cinnamon, and coconut sugar. 
3. Mix wet ingredients: In a separate large bowl, whisk together the mashed banana, eggs, melted coconut oil, oat milk, and vanilla extract. 

4. Combine wet and dry ingredients: Pour the liquid mixture into the dry ingredients and stir until just combined. Then, mix in ½ cup chocolate chips. 
5. Bake: Transfer the batter to the prepared baking pan and sprinkle with 2 tbsp chocolate chips. Bake in the center rack of the oven for 55-60 minutes or until a toothpick inserted into the center of the cake (not near a melted chocolate chip) comes out clean. 
6. Cool: Transfer the loaf pan to a wire rack to cool for 10 minutes. Then, lift up the parchment paper overhang to carefully remove the bread from the pan allowing it to cool on the wire rack for another 20-30 minutes before slicing.
7. Serve: Enjoy warm, once slightly cooled, or at room temperature.

Expert tips

This banana bread made with oat flour recipe is easy to make, but here are some tips to make sure it’s perfect every time:

• Bananas: You can ripen your bananas quickly by wrapping them in foil and popping them in the oven at 350°F for 10-15 mins. You can use frozen bananas, however, you’ll need to thaw them completely and then drain all of the liquid.
• Baking the bread: If you notice the top of the loaf is browning too quickly, loosely cover it with aluminum foil after about 30 minutes of baking.
• Allow to cool: Be sure to let the bread cool in the pan for at least 10 minutes before slicing. If you try to remove the bread from the pan right after it comes out of the oven, it will most likely crumble.

Frequently asked questions

Storage recommendations

• Storing leftovers: This will stay fresh and covered at room temperature on the counter for up to about 2 days. To store for up to about 5 days, place slices in an airtight container or bag in the fridge. To enjoy warm slices, heat in the microwave for about 10-15 seconds or in a toaster oven for a short time.
• Freezing: To store in the freezer, tightly wrap the whole loaf in plastic wrap, then place it in a resealable bag and freeze for up to 3 months. Thaw at room temperature, when you’re ready to enjoy it. You can also wrap individual slices in plastic wrap and store them in a resealable bag. Thaw slices at room temperature or microwave them for about 20-30 seconds.