Oat Flour Banana Bread

There’s nothing quite like the warm, comforting aroma of freshly baked banana bread –especially when it’s made from oat flour! Stick with me. Oat flour not only makes this banana bread melt-in-your-mouth moist, but it also provides a healthy dose of fiber!

Hence why I love using it in everything from my Gluten-Free Chocolate Chip Banana Bread to my Peanut Butter Thumbprint Cookies –and now, it’s the star of this banana bread! Combined with oat bran, this recipe truly gives you all the goodness of oatmeal in a delicious, sliceable loaf. 

Plus, it’s a great way to use up overripe bananas! Ready to bake? Keep reading for all you need to know about baking a perfect loaf of banana bread with oat flour –you won’t be disappointed!

Recipe features

• Dairy and gluten-free. Indulge without any dairy or wheat (when made with certified gluten-free oats) –perfect for those with dietary restrictions.
• Packed with fiber. High-fiber oat flour makes this bread a smart choice for breakfast and snacks. 
• Moist & flavorful. Using ripe bananas and oat flour makes for a super moist, soft, and tasty bread.
• Easy and versatile. It comes together quickly as a large loaf, mini loaves, or muffins and requires minimal ingredients –perfect for any occasion or portion preference.

Ingredients you’ll need

• Ripe bananas. Use very ripe bananas –the ones with deep brown spots. The riper the banana, the more natural sweetness, flavor, and moisture it adds.
• Coconut oil. This is my favorite replacement for butter in quick breads. It makes bread and muffins incredibly moist. I enjoy the subtle coconut flavor, so I use unrefined, virgin coconut oil. However, refined coconut oil is a better option if you prefer a neutral taste. You can also go with melted and cooled butter here for rich buttery flavor.
• Light brown sugar. It’s moisture and caramel-like depth complement the banana beautifully, but you can substitute dark brown sugar here or use coconut sugar for an unrefined alternative.
• Eggs. Eggs help the bread rise and stay together. For the best results, use room-temperature eggs, as cold eggs don’t incorporate as smoothly. 
• Vanilla extract. I highly recommend using a good-quality pure vanilla extract to enhance the warm, sweet flavors –none of that artificial stuff. 
• Oat flour. This flour keeps the bread hearty, wholesome, and gluten-free (as long as you use certified gluten-free oat flour).
• Oat bran. Adds fiber, texture, and a slightly nutty flavor. If you don’t have oat bran, simply increase the oat flour to 2 cups.
• Baking powder. Provides the necessary lift. Old baking powder won’t work as effectively, so make sure yours is fresh! 
• Sea salt. A little salt balances the sweetness. Don’t skip it!
• Chopped nuts. Walnuts or pecans add a bit of nutty crunch. If you can’t do nuts, you can leave them out or replace them (see ‘Variations’ below for more mix-in ideas).

How to make banana bread with oat flour

Step 1: Prepare for baking. Preheat your oven to 350°F. Meanwhile, grease a 9×5-inch loaf pan with cooking spray and line it with parchment paper, letting the excess hang over the sides for easy removal.

Step 2: Mix the wet ingredients. In the bowl of an electric mixer, combine the mashed bananas, melted coconut oil, brown sugar, eggs, and vanilla extract. Mix on medium speed until smooth. 

Step 3: Mix the dry ingredients. In a separate large bowl, whisk together the oat flour, oat bran, baking powder, and salt. 

Step 4: Combine wet and dry mixtures. Gently stir the flour mixture into the wet mixture until just combined. Then, fold in the chopped nuts using a spatula. 

Step 5: Pour the batter and bake. Pour the batter into the prepared loaf pan and bake for 50-60 minutes. If you notice the top browning too quickly, loosely tent it with aluminum foil during the last 10 minutes of baking. 

Step 6: Cool before serving. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. 

Recipe tips and FAQs

• Use room-temperature ingredients. This is especially important when working with coconut oil. If your eggs or mashed bananas are too cold, the coconut oil may solidify into small clumps. Let your eggs sit out for 15 minutes before using, and if your bananas were in the fridge, mash them and let them rest at room temperature for a bit.
• Measure oat flour the right way. Always spoon the flour into your measuring cup and level it off instead of scooping directly from the bag, which can pack in too much flour and make your bread dry.
• Don’t overmix the batter. Gently stir the wet and dry ingredients together just until no dry flour remains. Overmixing can make the bread dense and tough instead of moist and fluffy. 
• Baking times can vary. Banana bread is done when the edges are golden brown, and a toothpick or cake tester inserted in the center comes out clean or with a few moist crumbs. Start testing for doneness around 50 minutes –mine was perfect at the 55-minute mark.
• If your bananas are ripening too quickly, store them in the refrigerator until you’re ready to bake. The skins will turn brown, but the fruit inside will be perfect for banana bread. You can also freeze peeled overripe bananas in an airtight container for future baking –just thaw them before using.

Variations

Here are some fun mix-ins that you can try instead of or in addition to nuts:  

• Chocolate – To make oat flour chocolate chip bread, fold in a handful of chocolate chips, or for a more intense chocolate experience, fold in a chopped bar of high-quality dark chocolate.
• Fruit – Try adding raisins, dried cranberries, chopped dates, or shredded coconut. Fresh or frozen blueberries would also be great!
• Nut butter – Before baking, swirl in peanut butter, almond butter, or cashew butter for a creamy surprise. 
• Spices – For a bit more warmth and depth, add a pinch of cinnamon, nutmeg, or pumpkin spice for a cozy, fall-inspired flavor.

Storing and freezing

Storing: To keep oat flour banana bread fresh, I wrap it in plastic wrap and then with foil and store it at room temperature for up to 4 days or in an airtight container in the refrigerator for up to 6 days. 

Freezing:  Wrap individual slices in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Then, you can pop slices in the fridge to thaw as needed. 

More quick bread recipes

• Protein Zucchini Bread
• Pumpkin Bread with Walnuts
• Easy Gluten-Free Pumpkin Bread
• Old-Fashioned Date Nut Bread
• Mini Gingerbread Loaves

If you love this oat flour banana nut bread recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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