Cooking and Serving: 21 minutes | 10 slices
Ingredients
How to make oat flour banana bread | Ingredient substitutions
Description
Prep Time: 20 minutes | Cook Time: 1 hour hr | Total Time: 21 minutes | Servings: 10 slices
Ingredients
How to make oat flour banana bread
Expert tips
Ingredient substitutions
Notes
* How to make oat flour banana bread
* Ingredient substitutions
* Oat Flour Banana Bread Recipe
* Storage instructions
* Texture and flavor: Every slice is fluffy and soft, full of naturally sweet
banana flavor, and hearty from all that oat flour but still tender.
* Never fails: Unlike some quick breads that tend to burn before they bake
through, this easy recipe bakes to golden brown perfection all over, every
* My absolute favorite: I’ve made gluten free banana bread
purpose gf blend, and an almond flour banana bread
taste, and ease of this bread make it my favorite!
* Oat flour only: No need to combine oat flour with starches or all purpose
flour to get a beautiful loaf with the perfect taste and texture.
dark brown loaf with oats on top and split down center on light metal cooling
rack on top of blond wood surface
brown loaf with oats on top and split down center on light metal cooling rack on
top of blond wood surface
ingredients for oat flour banana bread in small bowls with black block letters
spelling out name of each ingredient
for oat flour banana bread in small bowls with black block letters spelling out
name of each ingredient
* Oat flour: Finely ground and sifted flour made from whole oats gives this
bread its basic structure, and a slightly nutty sweetness.
* Baking powder/baking soda: Provide rise in the oven, plus help in browning.
* Salt: Balances sweetness and enhances the banana flavor.
* Xanthan gum: Totally optional, but helps bind the bread together.
* Butter: Adds richness, flavor and moisture.
* Bananas: Add tons of flavor and lots of natural sweetness.
* Sugar: Adds sweetness and helps keep the bread tender.
* Honey: Adds some depth of flavor and some subtle sweetness. You can sub it
* Eggs: Binds the bread together and provide lift.
HOW TO MAKE OAT FLOUR BANANA BREAD
Place melted butter, eggs, sugar, honey and mashed bananas in a large mixing
bowl, and whisk to combine well. Sprinkle baking powder, baking soda, salt, and
xanthan gum on top, and whisk to combine. Add 2 1/2 cups of oat flour, and mix
Large metal mixing bowl with yellow eggs and melted butter, light yellow mashed
bananas, and white sugar, not mixed
metal mixing bowl with yellow eggs and melted butter, light yellow mashed
bananas, and white sugar, not mixed
same bowl with wet ingredients mixed into light yellow liquid with metal wire
bowl with wet ingredients mixed into light yellow liquid with metal wire whisk
same mixture lighter in color with xanthan gum, baking powder, and salt whisked
mixture lighter in color with xanthan gum, baking powder, and salt whisked in
same bowl with pale tan oat flour sitting on top, unmixed
bowl with pale tan oat flour sitting on top, unmixed
The batter will be soft. Scrape it into a greased and lined loaf pan, and spread
it into an even layer. Sprinkle the top with a couple tablespoons of old
fashioned rolled oats, and slice the batter down the center.
Bake in the center of a 350°F oven for 50 minutes. If the loaf isn’t fully baked
yet, reduce the oven temperature to 300°F so it doesn’t burn while it finishes
baking all the way through.
same loaf pan with raw dough with old fashioned raw oats scattered on top
loaf pan with raw dough with old fashioned raw oats scattered on top
overhead image of same pan with now golden brown baked loaf of oat flour banana
image of same pan with now golden brown baked loaf of oat flour banana bread
USE COMMERCIAL OAT FLOUR, OR SIFT
In this recipe, the bread rises taller if you use commercially prepared finely
ground and sifted oat flour. If you make your own oat flour
a blender, sift it before using it in this recipe to ensure that you only
include finely ground flour in your bread.
The batter for this bread is quite soft, and you want it to stay that way. Don’t
mix it in a blender or food processor, and after you’ve added the oat flour,
only mix until just combined. That way, your bread will turn out tender and
For consistent results, measure your ingredients, including the mashed bananas,
from 3 large peeled ripe bananas. But since bananas vary in size, sometimes I
need a bit of a 4th banana, or a little less than 3. If you overmeasure your
bananas, the bread will be too wet to rise without sinking.
dark brown bread with old fashioned oats baked on top in golden loaf pan lined
with white paper on white cloth with red stripe
brown bread with old fashioned oats baked on top in golden loaf pan lined with
white paper on white cloth with red stripe
INGREDIENT SUBSTITUTIONS
In place of melted butter, you can make this bread dairy free using block-style
vegan butter like Miyoko’s Creamery or Melt brand. I think that Earth Balance
buttery sticks would also work here, but reduce the salt Balance is really salty. Avoid any nondairy butter that comes in a tub, since
that type is mostly oil.
Try replacing each egg with one “chia egg” or “flax egg” each. Flax eggs provide
more structure, and I think the banana flavor is enough to hide any unpleasant
flax flavor. Bob’s Red Mill Egg Replacer should work, too.
You can usually find a good substitute for oats
since this banana bread is made with 2 1/2 cups of oat flour, and no other
flours, it might not be possible to make this recipe without oats entirely.
You can make this bread without any xanthan gum, but it helps the bread hold
together better and keeps it fresh for longer. You can also try guar gum in its
place, or even 5 grams of psyllium husk powder.
Go Ad-Free
OAT FLOUR BANANA BREAD RECIPE
Prep Time: 20 minutes mins
stack of 4 slices of oat flour banana bread on brown cutting board
of 4 slices of oat flour banana bread on brown cutting board
This easy oat flour banana bread is tender, moist, and fluffy, and made in one
bowl with simple, easy-to-find ingredients.
* 8 tablespoons (112 g) unsalted butter, melted and cooled to room
* 2 (100 g (weighed out of shell)) eggs, at room temperature
* 3 (400 g) peeled large ripe bananas, mashed
* 2 tablespoons (42 g) honey
* ¾ cup (150 g) granulated sugar
* ½ teaspoon xanthan gum, (optional but improves texture)
* 2 teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon kosher salt
* 2 ½ cups (300 g) finely ground oat flour, gluten free if necessary (See
* 1 tablespoon old fashioned rolled oats, gluten free if necessary (optional;
* Preheat your oven to 350°F. Grease and line a standard 9-inch x 5-inch loaf
pan with parchment paper and set it aside.
* In a large bowl, place the melted butter, eggs, the mashed bananas, honey,
and sugar, and whisk to combine well.
* Scatter the xanthan gum, baking powder, baking soda, and salt over the top of
the wet mixture. Whisk to combine. The mixture will still be thin but will
have a white cast to it.
* Add the oat flour, and mix until just combined. The batter will be soft and
* Scrape the batter into the prepared loaf pan and smooth the top into an even
layer. Use a butter knife or offset spatula to score about 1/4 inch deep down
the center along the length of the batter in the pan.
* Scatter the optional old fashioned rolled oats on top of the wet batter.
* Place the pan in the center of the preheated oven and bake for about 50
minutes, or until the top is relatively firm to the touch, the loaf is golden
brown all over and a toothpick inserted in the center comes out with a few
moist crumbs attached.
* If the loaf isn’t fully baked yet, reduce the oven temperature to 300°F, and
continue to bake until the loaf is fully baked (usually less than 10 minutes
* Remove from the oven and allow to cool in the pan for about 10 minutes before
transferring to a wire rack to cool completely.
I highly recommend using commercially-prepared finely ground oat flour for the
smooth texture and even rising of this banana bread (rather than grinding your
own, which I do in other cases). Bob’s Red Mill has finely ground oat flour, and
so does nuts.com . If you’re gluten free, be sure to buy the
Bob’s Red Mill bag that says “gluten free” on the label.
Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 280mg | Potassium: 258mg | Fiber:
3g | Sugar: 23g | Vitamin A: 350IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an
stack of 4 slices of banana bread with old fashioned oats baked onto edge on
brown wood paddle board with brown cloth in background
of 4 slices of banana bread with old fashioned oats baked onto edge on brown
wood paddle board with brown cloth in background
Once completely cooled, wrap the bread (or individual slices) tightly in plastic
wrap, and it will stay fresh for about 3 days.
For longer storage, wrap tightly in freezer-safe wrap and freeze for up to 3
months. Defrost individually wrapped sliced at room temperature or in the
microwave for about 20 seconds.
Refresh previously frozen slices in the toaster oven. If there are any slices
that seem to have gotten a bit stale, sprinkle lightly with lukewarm water and
place in a toaster oven at 300°F for about 5 minutes or until warmed through. It
will taste freshly baked.
Can I replace oat flour with something else? Like coconut flour?
You can sometimes replace oat flour with finely ground blanched almond flour,
but I’m not sure if that would work here. Instead, use our recipe for almond
flour banana bread to
use that flour. You can’t use coconut flour in place of almond flour or oat
flour, since it behaves very differently in baking.
Can I use this recipe to make muffins?
This recipe would probably work as muffins. They might need a little bit more
structure, so be sure to use the optional xanthan gum, and try replacing 2
tablespoons or 20 grams of oat flour with an equal amount of cornstarch.
Yes! Try adding about 1/2 cup of chocolate chips, small dried fruit, or chopped
pecans or walnuts. Anything that doesn’t add moisture should work!
Can I bake this bread in mini loaf pans?
That should work. Fill each mini loaf pan about 3/4 of the way with batter, and
begin checking for doneness at about 35 minutes, depending on the size of the
Can I use frozen bananas?
Yes! I always peel, chop, and freeze my really ripe bananas if I’m not ready to
use them yet. Then, defrost at room temperature or in the microwave, and mash.
Include any liquid along with the mashed bananas.