Oat Flour Banana Bread
This Oat Flour Banana Bread is a delicious recipe makeover for traditional banana bread keeping all the moisture and flavor minus the dairy, wheat, and gluten (when prepared with gluten-free oats).
I was jumping for joy after creating this oat flour banana bread recipe yesterday!!! There is no wheat flour or dairy in this banana oat bread and it is so delicious! It’s like enjoying your breakfast oatmeal in a moist and tasty banana bread and you get the fiber benefits from the oat flour and oat bran.
I made this bread into 4 small mini loaves, but you can do 3 larger mini loaves or 18 muffins. I prefer baking the smaller loaves so I can freeze a few for later. To freeze bread (and it freezes beautifully) just wrap the loaves in aluminum foil and place them into a sealed container or in a freezer sealable plastic bag. Then you can pop one into your refrigerator overnight to thaw.
How To Make Banana Bread Moist
Coconut oil is a wonderful replacement for butter or other cooking oils in your baked goods. It makes bread and muffins incredibly moist. I love the coconut flavor, so I like to use unrefined, virgin coconut oil. Refined coconut oil will have a more mild flavor profile. It’s a better option if you are looking for a more neutral flavor. Also, for moist and sweet banana bread make sure that your bananas are VERY ripe. It’s a great way to use up overripe bananas. If you have bananas getting too ripe on the counter, you can throw them in the refrigerator for a few days until you are ready to bake.
Oat Flour Banana Bread Ingredients
- Coconut oil, melted and cooled
- Ripe bananas
- Sucanat- you can also use coconut sugar or date sugar
- Brown sugar
- Egg
- Good quality vanilla extract
- Oat flour
- Oat bran
- Salt
- Baking soda
- Baking powder
- Unsalted nuts- I used walnuts
Directions:
Preheat oven to 350 degrees F.
Preheat oven to 350 degrees. Allow your egg to sit out for a bit to come to room temperature. When working with coconut oil, you need all of your ingredients to be at room temperature, so the oil doesn’t start to solidify in your mixture. Spray four mini loaf pans or muffin tins with cooking spray or line with parchment and set aside.
In the bowl of an electric mixer, combine bananas, coconut oil, sucanat, brown sugar, egg, and vanilla. Mix on medium speed until smooth and well blended, about a minute.
Add all dry ingredients (except nuts) in a large bowl and blend with a whisk until well combined (you can also sift together). Slowly add dry mixture to wet mixture while blending on low speed until all ingredients are incorporated. Stir in nuts.
Pour evenly into loaf pans or muffin tins and bake for 25-35 minutes (loaves) and 20 minutes (muffins).
If you love oat flour recipes, you should also try these amazing Pumpkin Oat Flour Pancakes. So good!
Oat Flour Banana Bread (or muffins)
Ingredients
- 1/3 cup coconut oil melted and cooled down to room temperature
- 3 large or 4 small very ripe bananas make sure that they are overly ripe with a browning exterior for more sweetness
- 1/2 cup sucanat or coconut sugar
- 1/2 cup light brown sugar
- 1 egg room temperature
- 1 tsp good quality vanilla extract
- 1 1/2 cups oat flour
- 1/4 cup oat bran
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup unsalted chopped nuts I use walnuts or pecans
Instructions
- Preheat oven to 350 degrees. Allow your egg to sit out for a bit to come to room temperature. When working with coconut oil, you need all of your ingredients to be room temperature, so the oil doesn’t start to solidify in your mixture.
- Spray 4 mini loaf pans (or 18 muffin tins) with cooking spray. Set aside.
- In the bowl of an electric mixer, combine bananas, coconut oil, sucanat, brown sugar, egg and vanilla. Mix on medium speed until smooth and well blended (about a minute or so).
- Add all dry ingredients (except nuts) in a large bowl and blend with a whisk until well combined (you can also sift together). Slowly add dry mixture to wet mixture while blending on low speed until all ingredients are incorporated. Stir in nuts.
- Pour evenly into loaf pans or muffin tins and bake for 25-35 minutes (loaves) or 20 minutes (muffins). Bread is done when the edges are golden and a cake tester or toothpick inserted into the middle comes out clean. Oven temps vary, so begin testing for doneness at 25 minutes for the mini loaves.
Nutrition
- Chocolate Crunch Cookies - December 21, 2024
- Spinach and Feta Egg Muffins - December 19, 2024
- Loaded Breakfast Casserole - December 11, 2024
You are brilliant! I love banana bread and always! have some in the freezer. Please stop by my blog and check out tomorrow’s post. I tagged you in a blog game. Hope you can find time to play…sooner or later. =) Appreciate all you do.
Thank you, Marsha! ๐ You are a wonderful cook, as well!!
Exactly what i’m looking for. Going to omit the sugars & will do it. Thanks