Oat Flour Banana Bread (Gluten-Free!)

An overhead view of banana bread sliced on a wire rack

Meaningful Eats

Oat Flour Banana Bread (Gluten-Free!)

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

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 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

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

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.

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.

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

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.

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