Featured Comment
From Sara: “This bread has a fantastic texture. This is such a great recipe. I added chopped walnuts too! ★★★★★”
From Letitia: “This was the first recipe I made from Meaningful Eats. I made a GF banana bread for me and a regular banana bread for my family. My family preferred the gluten free loaf. They felt it was moister than the regular flour banana bread. Now I only make this recipe for my family. Absolutely delicious and easy to make. ★★★★★”
From Kristina: “This banana bread is delicious! Love the oat flour instead of 1to1 gluten free flour which I don’t think tastes very good when baking. I can’t believe it came out so moist. ★★★★★”
3 Reasons To Try This Oat Flour Banana Bread
One of my longtime favorite quick breads is my gluten-free banana bread made with gluten-free measure-for-measure flour and almond flour, but I love a good oat flour baking recipe from time to time, too! I find that oat flour produces a tender crumb that’s closer to traditional wheat flour than other single ingredient flours, like coconut flour.
I love using oat flour in this banana bread because its mild flavor lets the banana take the spotlight, while still giving the bread a soft crumb and just the right amount of sweetness. Plus there are so many reasons I find this oat flour recipe extra special:
- Dairy-free, egg-free, and refined sugar-free options! While many of my recipes can be made dairy-free, I don’t often bake with sugar substitutes or egg replacers, so this recipe’s flexibility makes it extra special. I include my substitution tips below!
- Easy to customize. I like to add chopped, toasted walnuts or pecans to this oat flour banana bread recipe for extra nutty flavor and a little crunch in every bite. You can add other mix-ins to create your favorite flavor combination!
- Freezer-friendly. I love a good make-ahead recipe! You can cool, wrap, and freeze a whole loaf, or freeze individual slices for quick snacks whenever you need them.
What You Need
Here are a few notes on some of the key ingredients to make this oat flour banana bread. Jump to the recipe below for the exact measurements.
- Oat flour. I typically make my own homemade oat flour, but you can also use store-bought oat flour for convenience. Oats are naturally gluten-free, but there’s a high risk for cross-contamination during the manufacturing process so make sure the oats or oat flour you use are labeled gluten-free!
- Banana. I highly recommend using overripe bananas for this recipe. They have a sweeter, more intense banana flavor than bright yellow or green bananas. If you have extra brown bananas and oat flour, you can also use them to make oat flour banana muffins!
- Sugar. I prefer the classic sweetness of granulated sugar in this recipe, but equal parts honey or maple syrup will also work. They’ll add a little of their own unique flavor, but the banana will still stand out as the star of recipe!
- Mix-ins. While toasted nuts are my favorite addition, chocolate chips, peanut butter chips, almond slices, and other mix-ins also go well in this bread! You can also add a drizzle of nut or seed butter after baking or top a slice of banana bread with butter. You can really make it your own!
How to Make Oat Flour Banana Bread
Here’s an overview of how to make this bread. You can jump to the recipe for the full instructions!
Start the batter. I whisk all the dry ingredients together separately so they distribute evenly throughout the batter when mixed, then mash the bananas in their own small bowl.
Mix the liquid ingredients. I use a stand mixer, but a hand mixer will work too! Beat the butter and sugar until fluffy, then add the eggs, vanilla, and almond milk. I continue beating everything until light and fully combined.
Erin’s Tip
I highly recommend measuring out 1 cup of mashed banana instead of just using 2 or 3 bananas. You’ll get a more accurate measurement so that the batter has the correct moisture level!
Combine the batter. I find the batter hydrates best when I alternate adding the dry mixture and mashed banana to the wet ingredients, half at a time. Once combined, you can fold in any mix-ins you like!
Bake. This loaf will take about an hour to bake, but I use a toothpick to make the final call. Give the bread 5 minutes to cool in the pan, then let it cool completely on a wire rack before slicing for the best texture!
Erin’s Tip
I like to err on the side of overbaking rather than underbaking. There’s nothing worse than banana bread that isn’t baked all the way through!
Plus, you really don’t have to worry about it becoming dry because there’s a lot of moisture in this recipe.
More Gluten-Free Oat Flour Recipes
Fluffy and Moist Oat Flour Banana Bread
Ingredients
- 1 2/3 cups (150g) oat flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
OTHER:
- 1/3 cup (75g) butter, softened
- 2/3 cup (133g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk of choice
- 1 cup (230g) mashed ripe banana, about 2-3 bananas
- 1/2 cup (60g) chopped walnuts, or pecans or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F. 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.
This was the first recipe I made from Meaningful Eats. I made a GF banana bread for me and a regular banana bread for my family. My family preferred the gluten free loaf. They felt it was moister than the regular flour banana bread.
Now I only make this recipe for my family. Absolutely delicious and easy to make.
I wish I could purchase your cook books in Canada.
Yay! We’re happy to hear everyone loved the banana bread recipe so much! And it’s wonderful to hear you found it easy to make. Thank you for the positive feedback, Letitia! We so wish we could make the cookbooks available in Canada too. While the hard copies aren’t available at this time, we do offer ebooks in our online store for our international readers!
I make your five star gluten free banana bread which is really AMAZING On this recipe can I replace the fat with oil instead of butter like the other recipe I ❤️
Hi Dorie, we haven’t tried oil, but it might be possible. You may find that this bread is a little denser and has less lift without the butter. If you try it, we’d love to hear how it goes!
This banana bread is delicious! Love the oat flour instead of 1to1 gluten free flour which I don’t think tastes very good when baking. I can’t believe it came out so moist.
We’re so pleased you enjoyed the recipe, Kristina! Thank you for sharing your feedback with us!
Great easy recipe! It is moist, not dry, was very easy to make. I added a little less granulated sugar as I don’t like it too sweet. I also added 3/4 cup of chopped walnuts and a wee bit of cinnamon and a pinch of nutmet. I sprinkled cinnamon and hemp seeds on top. Fabulous.
Hi Janet, we’re so pleased you enjoyed the banana bread recipe! Thank you for taking the time to share your positive feedback with us!
Made this banana bread and my family loved it! They didn’t. Know it was gluten free! Made it again and turned it into banana muffins. So good!
Hi Lynn, we’re so glad the recipe was a hit with your family! We appreciate you taking the time to share your kind feedback with us!
Why does my Banana Bread not rise very well,I had to use 2 flax eggs as I cannot have reg eggs ,could that be the reason .Thanks Janice
Hi Janice, we’re sorry it didn’t rise well. Flax eggs are usually a good option for making this bread vegan, but they can impact texture due to the extra moisture they add. When using flax eggs, make sure the baking powder/soda measurements are accurate as they’ll handle all the leavening without the real eggs. You may even need to add a little extra baking powder with the flax eggs. You can also try reducing the liquid content a bit. We hope these ideas help!
I made 2 loaves of this today, it is really good next time I would add some Cinnamon and some nutmeg, spice it up a bit.
Tomorrow I will be baking the Zucchini Bread, I have 2 grown Sons and a Grandson that are GF.
I will also try some of your cookies as well. They look delicious too
Hi Lesley, we’re so glad you enjoyed the recipe – love the spice idea! We hope you enjoy the other recipes as well! Happy baking!
Made it, ate it, loved it, making it again! I’ve made many different banana bread recipes, mostly GF due to my husband’s allergy, and this one is the best. The addition of the pork lard it what did I it. The crumb is perfect. The only thing a little confusing was the weight. I think the 40g is for the butter because shortening (at least animal shortening) weighs much more for 1/3 cup. I made mine sugar free with monk fruit/Allulose blend and added in ChocZero monk fruit sweetened chocolate chips. You couldn’t even tell.
Hi Tatiana, we’re so glad you all loved the banana bread. Thank you for sharing your feedback and tips!
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!
If anyone has made this recipe using substitute for sugar (diabetic) or low carb it would be great to hear…!! Thank you……
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?
Can honey be used instead of white sugar? Also can this recipe be made into muffins?