Fluffy, moist, and wholesome! This delicious oat flour banana bread is naturally gluten-free and easy to make dairy-free!
Looking for a great oat banana bread recipe? You’re in the right place! Check out all my tips for making perfect gluten-free oat banana bread.
In my opinion, everyone should have a great banana bread recipe in their repertoire. It’s comforting, delicious, and easy to whip up at any time. Plus, it’s a great way to use up the bananas that inevitably turn brown before you can eat them!
This oatmeal banana bread is just as tasty as any classic banana bread recipe. It’s made with healthy, simple ingredients, and can even be made dairy-free. It really is the best banana bread that the whole family will love!
I love making this recipe for an after-school snack or when I’m craving an easy weekend treat. There’s nothing better than a slice of warm banana bread straight from the oven!
You can make this recipe with homemade oat flour or store-bought oat flour. Either way, you’ll love this moist quick bread that has the perfect amount of sweetness!
Table of Contents
Why You’ll Love This Recipe
- Easy-to-make
- Naturally gluten-free – when made with gluten-free oat flour!
- Can be made dairy-free
- Easy to customize
If you love banana, you also might like these recipes for gluten-free banana bread, gluten-free banana muffins and coconut flour banana muffins.
You also might like enjoy banana pancakes, dairy-free banana cream pie and gluten-free banana cake.
For the Wet Ingredients
Here’s what you’ll need to make your new favorite banana bread recipe!
- Banana: Be sure to use overripe bananas for this recipe! They have more sweetness and intense banana flavor. Bright yellow bananas or green bananas will not work!
- Nuts: I like to add chopped and toasted walnuts or pecans to this recipe for additional crunch and texture. But it’s definitely optional! You could definitely add chocolate chips or other mix-ins, or leave this oatmeal banana bread batter plain.
- Eggs: Use room temperature, large eggs for best results. Or, you could use flax eggs to make vegan banana bread.
- Milk: I like to use almond milk, but any kind of milk will work.
- Butter: I like to use salted butter for all of my gluten-free baking, since it has more depth of flavor than regular butter.
- Vanilla: Use real vanilla extract for the best flavor.
- Sugar: Domino fine sugar is my favorite! You could also substitute equal parts honey or maple syrup.
Check out this full collection of oat flour recipes!
For the Dry Ingredients
Here are the dry ingredients needed for this recipe:
- Oat flour: This is my favorite brand of oat flour! You can also easily make your own oat flour by grinding old-fashioned oats in a food processor. Or you can buy oat flour at the grocery store. If you’re gluten-free, be sure to buy gluten-free oats.
- Baking powder and baking soda: Baking powder and baking soda help the oat flour rise and create a fluffy, tender crumb.
- Salt: I like to use fine sea salt for this recipe.
A Note on Gluten-Free Oat Flour
Even though oats are naturally free of gluten, there is a high risk of cross-contaminating with wheat during the manufacturing process. This means that regular oats may contain gluten.
So if you want to make gluten-free oat flour banana bread, it’s very important to use certified gluten-free oat flour. This is my favorite brand!
Certified gluten-free oats are safe for people with Celiac disease because they’re made in a separate facility. They’ve also been tested to ensure they contain less than 20 ppm gluten.
So when in doubt, look for the gluten-free label on any oat flour you buy at the grocery store! You can also make homemade oat flour in a food processor or high-speed blender, but you’ll need to buy gluten-free oats to make them.
Check out this full post on are oats gluten-free!
For more ways to use oat flour, try these recipes for oat flour waffles, oat flour muffins, oat flour pancakes, oat flour chocolate chip cookies, oat flour brownies and oat flour banana muffins.
You also might like these articles on how to make oat flour and substitute for oat flour.
How to Make Oat Flour Banana Bread
- Preheat the oven to 350F. Grease a 9×5 loaf pan with cooking spray.
- In a medium bowl, whisk together the dry ingredients. Mash bananas together in a small bowl.
- In the bowl of a stand mixer (or a large bowl with a hand mixer), add the butter and sugar. Beat with an electric mixer until fluffy and combined. Add the eggs, vanilla and almond milk and beat for 1-2 minutes until light and combined.
- Add the 1/2 the dry ingredients and mix to combine. Add half the bananas and mix to combine. Repeat with the other 1/2 dry ingredients and bananas. (Adding them alternately helps the batter hydrate.) Fold in any mix-ins with a spatula.
- Pour the batter into the prepared pan. Bake for 50-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
- Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. Enjoy! Store covered at room temperature.
Storage Instructions
Wrap leftover banana bread in plastic wrap and store at room temperature for up to five days, or store a loaf or individual slices of banana bread in the freezer for up to three months.
FAQs
You can use oat flour instead of bread flour, but it’s best to use a recipe that specifically calls for oat flour, since the ratios will be different.
Yes, oat flour is a great option for healthy and/or gluten-free baking. You can find many recipes that call for oat flour in pancakes, quick breads, waffles, sandwich bread, and more!
Yes, baking powder is essential for helping oat flour rise—but you typically need more baking powder than used with traditional all purpose flour.
Expert Tips & Tricks
- Make it dairy-free: To make this banana bread dairy-free, use almond milk instead of regular milk and palm shortening or vegan butter in place of regular butter.
- To make it gluten-free: This is a gluten-free banana bread recipe, as long as you use gluten-free oat flour. Some oats cross-contaminate with wheat during the manufacturing process, so it’s important to buy oats that are labeled gluten-free to ensure the gluten content is below 20 ppm.
- Mix-in options: There are lots of ways to customize this banana bread! Feel free to add chocolate chips, peanut butter chips, almond slices, or other types of nuts and seeds. You could also add a drizzle of nut or seed butter before or after baking.
More Oat flour recipes
I hope you love this recipe as much as we do! If you try this banana bread, be sure to leave me a comment/rating below. I’d love to hear from you!
The Best Oat Flour Banana Bread
Ingredients
- 1 2/3 cups oat flour 220 grams, gluten-free if needed
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
OTHER:
- 1/3 cup shortening or butter 40 grams, softened if butter
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons almond milk or regular milk
- 1 cup mashed ripe banana 250 grams, about 2-3 bananas
- 1/2 cup chopped walnuts pecans or chocolate chips (optional)
Instructions
- Preheat the oven to 350F. Grease a 9×5 loaf pan with cooking spray.
- In a medium bowl, whisk together the dry ingredients. Mash the bananas together in a small bowl.
- In the bowl of a stand mixer (or a large bowl with a hand mixer), add the butter and sugar. Beat with an electric mixer until fluffy and combined. Add the eggs, vanilla and almond milk and beat for 1-2 minutes until light and combined.
- Add the 1/2 the dry ingredients and mix to combine. Add half the bananas and mix to combine. Repeat with the other 1/2 dry ingredients and bananas. (Adding them alternately helps the batter hydrate.) Fold in any mix-ins with a spatula.
- Pour the batter into the prepared pan. Bake for 50-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
- Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. Enjoy! Store covered at room temperature.
Notes
- Make it dairy-free: To make this banana bread dairy-free, use almond milk instead of regular milk and palm shortening or vegan butter in place of regular butter.
- To make it gluten-free: This is a gluten-free banana bread recipe, as long as you use gluten-free oat flour. Some oats cross-contaminate with wheat during the manufacturing process, so it’s important to buy oats that are labeled gluten-free to ensure the gluten content is below 20 ppm.
- Mix-in options: There are lots of ways to customize this banana bread! Feel free to add chocolate chips, peanut butter chips, almond slices, or other types of nuts and seeds. You could also add a drizzle of nut or seed butter before or after baking.
Can’t find how much of the baking soda, baking powder and salt to add to the oat flour. Can you please share? Thanks.
They are all listed in the recipe card at the bottom of the post.
Can pumpkin puree be substituted for the banana, to make this a pumpkin bread recipe?
Yes that will work great!
What can be used to replace for the butter?
Would like to know if Applesauce would work and add the moisture
I have not made to recipe yet
I would try organic palm shortening or oil in place of the butter before trying applesauce. The fat content is important for the right texture. I hope this helps!
I followed the recipe as it is, used oat flour and it was so good! One of the best and healthies banana bread recipes that I have tried.
If anyone has made this recipe using substitute for sugar (diabetic) or low carb it would be great to hear…!! Thank you……
What a great idea to use oat flour!! This bread tastes amazing!! We are making banana bread all the time, so this will be great to change up our normal recipe.
This bread has a fantastic texture. This is such a great recipe. I added chopped walnuts too!
I’m so glad you enjoyed it! 🙂
I am very interested the ebook. I am already getting prepared to make some Banana Bread.
I love it anyway.
Made this today sprinkled with pecans. So good!
I’m so glad it turned out for you!
Hi Erin,
Does this recipe work with oat milk also for a dairy free option?
Yes that will work great!
Hi Erin, I made the banana bread today and it had a great flavor but it fell apart. I am wondering If I didn’t bake long enough. I made my own oat flour and it came out perfect. Do you think adding a little xanthan gum would help?