Erin’s Recipe Rundown
Texture/Taste: Moist with a delicious crumb. Just sweet enough!
Ease: So easy to make! You only need oat flour and other pantry staples.
Top Tips: Use store-bought oat flour or make your own at home — this quick bread will turn out great either way.
Recommended GF Flour: This recipe uses only oat flour. I like to use Bob’s Red Mill Gluten-Free Oat Flour, but I also have a recipe on how to make your own oat flour.
Would I make these again? Absolutely! If you’re wondering what to do with a bag of oat flour – make this! It’s a crowd pleaser!
xoxo erin
Fluffy, moist, and wholesome! This delicious oat flour banana bread is naturally gluten-free and easy to make dairy-free!
For more oat flour ideas, check out this full collection of oat flour recipes.
Featured Comment
From Sara: “This bread has a fantastic texture. This is such a great recipe. I added chopped walnuts too!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Oat Flour Banana Bread
- Make-Ahead/Storage/Freezing Instructions
- Is this oat flour banana bread gluten-free?
- Can this oat flour banana bread be made dairy-free/vegan?
- Can this oat flour banana bread be made without refined sugar?
- What mix-ins can be used in this oat flour banana bread?
- Is oat flour good for baking?
- Does oat flour rise with baking powder?
- More Gluten-Free Oat Flour Recipes
- Oat Flour Banana Bread (Gluten-Free!) Recipe
Ingredients You’ll 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: 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. If needing to eat gluten-free, be sure to buy certified gluten-free oats!
- Banana: I highly recommend using overripe bananas for this recipe. They have more sweetness and intense banana flavor. Bright yellow or green bananas will not work in this bread!
- 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 can also add chocolate chips, other mix-ins, or leave the batter plain.
- Eggs: Use room temperature, large eggs for best results. To make the bread vegan, you can use flax eggs.
- Butter/Milk: I use salted butter for all of my recipes since it has more depth of flavor than unsalted. For dairy-free/vegan, use dairy-free butter. I like to use almond milk, but any kind of milk will work.
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.
If you want to make gluten-free oat flour banana bread, it’s very important to use certified gluten-free oat flour, like this one.
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.
You can also make homemade oat flour in a food processor or high-speed blender, but you’ll need to buy gluten-free oats.
Check out this full post on are oats gluten-free?
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!
- In a bowl: Whisk together all dry ingredients.
- In a stand mixer: Beat butter and sugar together. Add the eggs, vanilla, and milk, then beat for 1-2 minutes until light and well-combined. You can definitely use a hand mixer, if you don’t own a stand mixer!
- Alternate ingredients: Add 1/2 of the dry mixture to the wet mixture and mix. Add half of the mashed bananas and mix. Repeat with the other 1/2 of the dry mixture, then with the other half of the mashed bananas until all is well-combined.
- Optional mix-ins: If you want to add nuts or other mix-ins, fold them into the batter with a spatula.
- Prepared pan: Pour the batter into the prepped pan.
- Bake and cool: The bread will take 50-60 minutes at 350°F. I like to use a toothpick to test the center. If it comes out clean, the bread is done! Let it cool for 5 minutes in the pan, then gently turn it out onto the cooling rack to cool the rest of the way.
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: This banana bread keeps well at room temperature and also freezes well, making it an easy make-ahead recipe!
To Store: Wrap leftover banana bread in plastic wrap or store in an airtight container. It will keep at room temperature for up to 5 days.
To Freeze: Wrap the whole loaf or individual slices with plastic wrap and foil. Freeze for up to 3 months.
Is this oat flour banana bread 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.
Can this oat flour banana bread be made dairy-free/vegan?
Definitely! To make it dairy-free replace the butter with a dairy-free option and stick with almond milk. To make it vegan, use flax eggs too.
Can this oat flour banana bread be made without refined sugar?
Yes, you can use equal parts honey or maple syrup in place of the granulated sugar.
What mix-ins can be used in this oat flour banana bread?
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 can also add a drizzle of nut or seed butter before or after baking.
Is oat flour good for baking?
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!
Does oat flour rise with baking powder?
Yes, baking powder is essential for helping oat flour rise—but you typically need more baking powder than used with traditional all purpose flour.
More Gluten-Free Oat Flour Recipes
Oat Flour Banana Bread (Gluten-Free!)
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 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.
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!
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?