Oat Flour Banana Bread Recipe is full of banana flavor, chunks of walnuts and chocolate chips. It has nutty taste, fluffy texture and is super moist!
Another oat flour recipe we adore are these oat flour chocolate chip cookies.
I have been making this awesome oat flour banana bread recipe three weekends in a row. It is easy, requires one bowl, has perfect amount of sweetness and tastes absolutely delicious! My kids say they would never be able to tell this banana bread is made with oat flour.
And I do love oat flour because it makes baked goods light, offers extra nutrients and is gluten-free. I find with this banana bread there is no heavy feel afterwards like with whole wheat flour banana bread. You be the judge!
Ingredients and Substitutions
To make oat flour banana bread you will need just a few simple ingredients. Oat flour is affordable flour you can find in any grocery store. Other ingredients are the usual any banana bread recipe suspects.
- Bananas: Use ripe bananas that have some brown spots or overripe bananas will work well too. The more ripe are your bananas, the sweeter is the quick bread. Do not use green bananas, here is how to ripe bananas faster. You will need about 4 medium to large bananas equal to 1 1/2 cups of mashed bananas.
- Egg: One large egg for binding. You might be able to use flax egg or chia egg but I have not tried.
- Oil: Mild tasting oil like avocado oil, even any olive oil or melted coconut oil will work.
- Greek yogurt: Plain. You might be able to use more thin regular yogurt.
- Gluten-free oat flour: Store-bought oat flour or homemade oat flour. I highly recommend to weigh it on the kitchen scale to make sure you use correct amount, if possible.
- Maple syrup: Any liquid sweetener will work. Honey, agave nectar etc.
- Baking staples: Pure vanilla extract, cinnamon, baking powder, baking soda, salt.
- Chocolate chips: I use dark chocolate chips but they are completely optional.
- Walnuts: Make sure to chop them coarsely. Pecans or hazelnuts would be great too or omit.
How to Make Oat Flour Banana Bread Recipe
Here is a quick photo overview how to make oat flour banana bread in four simple steps. This bread is moist, not dry or bland. There is full recipe card located below.
- Mash bananas: In a large bowl, mash bananas with a fork or potato masher. Now is a good time to preheat the oven to 350 degrees F and line 9 by 5-inch loaf pan with parchment paper.
- Add liquid ingredients and baking staples: Add egg, oil, yogurt, maple syrup, vanilla extract, baking powder, baking soda, cinnamon and salt. Whisk well until you see no lumps.
- Add flour and mix-ins: Now add oat flour and stir gently. Fold in walnuts and half the amount of chocolate chips.
- Bake and cool: Pour oatmeal banana bread batter into lined bread pan and bake for 60-65 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and allow bread to cool before slicing and serving.
Turn batter into oat flour banana muffins by baking at 375 F for 20-22 minutes.
Tips for Best Results
Here are the best tips to help you nail this healthy oat flour banana bread recipe.
- Use ripe bananas: The riper, the better. Black bananas are the best but as photos show very yellow bananas will work too. You can also use ripe frozen bananas that have been thawed.
- Weigh the oat flour: Use scoop and level method when measuring oat flour. I like to weigh my oat flour on kitchen scale just to be sure because it’s a bit different than regular flour.
- Chop up the nuts: Baked goods with oat flour are more fluffy than regular ones, so make sure to chop nuts into small pieces so your banana bread isn’t falling apart when you are slicing it.
- Let bread cool: Give it about 1-2 hours to cool off on a wire rack. Your banana bread will be much easier to slice.
Variations and Add-Ins
Oat flour banana bread is extremely versatile! Here are few more ideas to switch things up:
- Add up to 1/3 cup raisins or dried cranberries
- Substitute white chocolate chips, mini chocolate chips or coarsely chopped chocolate
- Use 1 tablespoon of pumpkin pie spice instead of cinnamon
- Swirl 1/2 cup of softened cream cheese or peanut butter on top of the loaf
- Top with sea salt flakes
Storing and Freezing Banana Bread with Oat Flour
Store: To keep oat flour banana bread fresh for up to 5 days, store it in an airtight container for a few days and then refrigerate for another 3 days. I have to be honest and say it never lasts more than 2 days in our house.
Freeze: It is best to freeze baked and cooled banana bread unsliced. It retains moisture better that way. Freeze in an airtight container for up to 3 months. Thaw on a counter for a few hours.
You can also freeze individual slices wrapped in double plastic wrap. This gluten-free banana bread recipe makes for delicious breakfast, healthy snack or guilt-free dessert.
Oat flour is very finely ground up quick oats or old fashioned rolled oats. Oat flour is gluten-free.
Yes. Oat flour results in very fluffy and tender baked goods. It adds a hearty nutty flavor.
Yes. The rule of thumb is to substitute oat flour for all purpose-flour by weight. White flour is heavier than oat flour. For example, for this oat flour banana bread recipe you will need 290 grams of white flour.
Yes. To make your own oat flour use this recipe for oat flour. Main tip I can give you is to make sure to sift it after grinding otherwise recipe might not work.
More Banana Bread Recipes to Try
- Almond flour banana bread recipe
- Coconut flour banana bread recipe
- Pumpkin banana bread recipe
- Zucchini banana bread recipe
- Protein powder banana bread
Oat Flour Banana Bread
- 4 ripe bananas 1 1/2 cups mashed
- 1 large egg
- 1/4 cup any mild oil avocado oil or melted coconut oil
- 1/4 cup Greek yogurt
- 1/2 cup plus 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 2/3 cups oat flour 290 grams
- 3/4 cup walnuts coarsely chopped
- 3/4 cup dark chocolate chips divided
- Preheat oven to 350 degrees F, line metal 9 x 5 loaf pan with parchment paper and set aside.
- In a large mixing bowl, add bananas and mash with a fork or masher. Then add egg, oil, yogurt, maple syrup, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk until combined.
- Add oat flour and stir gently with spatula to combine. Add walnuts, 1/2 cup chocolate chips and stir a few times.
- Pour batter into previously prepared loaf pan, add remaining 1/4 cup chocolate chips on top and bake for 60-65 minutes or until the toothpick inserted in the middle comes out clean.
- Remove oat flour banana bread from the oven and let cool off for 10 minutes. Then remove bread from a loaf pan, transfer to a cooling rack and let it cool for another hour or so.
- Slice with serrated knife, it works best with breads to keep them from falling apart.
- Store: Store bread in an airtight container in a cool dry place for up to 3 days. After refrigerate for another 3 days.
- Freeze: Bake and cool completely. I recommend to freeze bread unsliced to retain moisture. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months. Thaw on a counter for a few hours.