Oat flour banana bread is a hearty, delicious healthy banana bread made with just a few simple ingredients! No refined flour (oat flour only), butter, or dairy!
Are you working from home today?
I had a different recipe planned for today. However, in the light of current events, I thought something warm and comforting, like a slice of delicious hearty banana bread, would be more appropriate than what I had planned. (Ain’t nobody care about how to make butternut squash zig-zags right now, right? Exactly.)
Do you know what’s funny? Four years ago, one day, I decided I wanted to make a bread out of just oat flour, but couldn’t find any recipes that didn’t use refined flour or sugar, so I made my own honey oat flour bread.
Since then, I fell in love with baking and cooking with oat flour (see: how to make oat flour and oat flour recipe round-up). It’s the flour I use the most in my kitchen as a binder and for baking.
That day I was messing around making my first oat flour recipe creation, I would have never guessed it would become my most popular recipe. So apparently you guys love baking and cooking with oat flour as much as I do.
Soon after, you guys started requesting a savory oat flour bread version so that you could eat oat flour bread as part of sandwiches and toast. Now that recipe is 100% my most popular recipe on the blog.
Over the holidays, you guys requested a pumpkin version, so I made that and happily ate umpteen loaves. Now, I’ve made this oat flour banana bread version five times already and can’t stop won’t stop. The baby loves it for breakfast (even though he hates bananas), and I love it pre/post workout with salted butter. And you can even make oat flour banana muffins out of it as well!
So let’s talk about how to make it!
How to Make Oat Flour Banana Bread
This recipe is a “quick bread” recipe, which means you can’t mess it up, and it’s fast to get it in the oven. The first step is to combine all your dry ingredients, I forgot to take a picture of that, but I think you’ll be okay there. Next, in another bowl, you will want to mash down three large banans (about 1.33 cups of mashed banana.)
TIP: Mash bananas by squeezing them while they are in the peel first. This way, they are easier to mash when you get them in the bowl. I like to leave my mashed bananas just a little bit chunky, but you can use a blender or electric mixer to get rid of the chunks if you want.
Then, add in the rest of your wet ingredients.
Next, add your wet ingredients into your dry and then let the mixture sit for FIVE minutes. The sitting time allows the oats to absorb the liquid before the baking process begins.
Then, you’ll bake in a parchment-lined loaf pan for 50-55 minutes. I chose to use a taller, more narrow pan, if you use a wider shorter loaf pan it might bake faster, so check it at 40-45 minutes. Yes, the top with get crispy, all forms of banana bread do this, including traditional. You are not overbaking it, I promise!
Now! The MOST IMPORTANT information. If you can manage it, leave it alone. The best-case scenario is you let it cool on a cooling rack for a few hours before transferring it to the fridge and allowing it to cool OVERNIGHT in the refrigerator. I KNOW! Trust me, I know, it’s a long hard wait, but worth it.
But this is the best-case scenario, if you follow my directions, you can microwave to reheat slices, and you’ll bread won’t be crumbly at all. If you don’t, it wills till be good, but it might be slightly chewy and a bit crumbly.
This recipe also makes delicious oat flour banana muffins! The recipe is the exact same, but the cooking time is shorter! Get the recipe here.
One more thing before we get to the recipe, let’s talk about the ingredients in case you have more questions.
Oat Flour – I prefer to make my own, but you can also buy it. Make sure it’s ground super fine with a food processor. Get step by step instructions on how to make oat flour in this post.
Original Non-Dairy Milk – Any non-dairy milk will work here, so will water or regular milk.
Maple Syrup – You can sub any other liquid sweetener, but of course, it will change the flavor.
Eggs- I have not tried to replace it with flax or chia eggs, but I think it would work just fine.
Salt – do not omit
Baking Soda & Powder – do not omit
Oat Flour Banana Bread
- Preheat oven to 350F.
- Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind so that your oat flour is very fine. (or you can purchase fine oat flour.)
- In a large bowl, mash bananas with a fork. Then, whisk together maple syrup, eggs, mashed bananas, and unsweetened vanilla almond milk.
- Add cinnamon, salt, baking soda, and baking powder to oat flour. Mix to combine evenly.
- Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that's okay.
- Let the mixture sit for five minutes.
- Spray parchment paper with cooking spray and line a loaf pan with parchment paper. The paper will wrinkle, this is the price we pay for easier cleanup!
- Add mixture to your parchment paper lined bread pan and place it on the top rack of the oven.
- Bake for 50-55 minutes until inserted toothpick comes out clean.
- Let cool COMPLETELY. Ideally, let cool for a few hours on the counter, then let cool completely in the fridge overnight. This is so it doesn't crumble, but if you can't wait that long it will still be delicious!