Oat Flour Banana Bread

This moist and delicious wheat-free and dairy-free banana bread is made with wholesome oats and oat bran for extra fiber.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 182kcal

Author Amee

3 large ripe bananas (exactly 1 ⅓ cups mashed)
½ cup coconut oil melted and cooled down to room temperature, you can also use melted and cooled butter
¾ cup light brown sugar
2 large eggs room temperature
1 tsp good quality vanilla extract
1 ¾ cups oat flour
¼ cup oat bran *if you don't have oat bran you can use 2 cups of oat flour
2 tsp baking powder
½ tsp sea salt
1/2 cup finely chopped pecans or walnuts *feel free to swap with mini chocolate chips

Preheat oven to 350 degrees. Allow your eggs to sit out for a bit to come to room temperature. When working with coconut oil, you need all of your ingredients at room temperature, so the oil doesn't start to solidify in your mixture.
Grease a 9x5 loaf pan and line with parchment paper.
In the bowl of an electric mixer, combine mashed bananas, coconut oil (or butter), brown sugar, eggs, 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. Stir the flour mixture into the wet mixture until all ingredients are incorporated. Fold in the nuts until just combined.
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. Bread is done when the edges are golden and a cake tester or toothpick inserted into the middle comes out clean with moist crumbs.
Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

- 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.
- Loaf pan tip. If you are using a dark metal loaf pan, it can cause the outer part of the loaf to brown before the middle is set since dark pans absorb more heat. If you don't have a lighter metal pan, simply lower the oven temp by 25 degrees and adjust the time accordingly.
- See tips section for mini loaf and muffin instructions.