Oat Flour Banana Bread

Oat Flour Banana Bread is a moist and delicious quick bread using nontraditional, gluten-free flour that's easy to make at home in less than an hour!

Prep Time5

Cook Time45

Total Time50

Servings: servings

Calories: 267kcal

Author: Stephanie Wilson

Ingredients

2 cups oat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cooking oil use your favorite neutral oil
1/4 cup plain Greek yogurt
2 large eggs
1/2 cup sugar (brown, coconut, or white) or natural sweetener: 1/3 cup maple syrup or honey
3 large bananas mashed
1 teaspoon vanilla extract
1/2 cup chopped nuts optional

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Instructions

Preheat the oven to 350℉ and grease an 8 1/2 x 4 1/2 loaf pan. Set aside.
In a food processor or blender, add the oats and blend until they're finely ground with a flour-like texture. This will take 1-2 minutes.
Whisk together oat flour, baking soda, and salt and set aside.
In a large mixing bowl, whisk the oil, yogurt, eggs, sweetener of choice, mashed bananas, and vanilla until combined. Stir in the oat flour mixture until just combined. Transfer the batter to the prepared loaf pan.
Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out mostly clean. Remove from the oven and let cool for 30 minutes in the pan. Invert onto a metal rack and cool completely before slicing.

Notes

Sweetener: There are several options to mildly sweeten this banana bread. I'm using 1/2 cup of brown sugar in the recipe. If you prefer a sweeter flavor, increase the measurement to 3/4 cup, which is still mildly sweeter than coffee shop banana bread. For natural sweeteners, like honey or maple syrup, decrease the amount to 1/3 cup.

Egg substitutions: I have successfully used Bob’s Red Mill Egg Replacer in this recipe. An egg-free banana bread will not rise quite as much.

Storing: The banana bread will keep in an airtight container or storage bag in the refrigerator for up to 1 week. Or freeze slices of banana bread in a freezer-safe container or bag for up to 6 months.

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