Fluffy and Moist Oat Flour Banana Bread

An overhead view of banana bread sliced on a wire rack

Meaningful Eats

Fluffy and Moist Oat Flour Banana Bread

12 servings

Fluffy, moist, and wholesome! This delicious oat flour banana bread is naturally gluten-free and easy to make dairy-free!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1

Total Time 1 15

Author Erin Collins

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.

Notes

Gluten-Free: This is a gluten-free banana bread recipe, as long as you use gluten-free oat flour. Some oats get cross-contaminated 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.

Dairy-Free/Vegan: Use almond milk (or another dairy-free milk) and dairy-free butter. To make it vegan, also use flax eggs.

To Make-Ahead: This banana bread keeps well at room temperature and also freezes well for more advanced preparation.

To Store: Wrap cooled banana bread tightly 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. Thaw overnight in the fridge or for a few hours at room temperature.

Nutrition