Try a new gluten free spin on a classic with this Oat Flour Banana Bread! Perfectly spiced and just the right amount of banana-y goodness!
You would think it’s still 2020 with all the banana bread we have been eating around these parts lately.
There has been vegan gluten free banana bread , high protein banana bread and even keto banana bread.
But, since we’re still in lockdown in 2021, I figured we still had more space in our bellies for more banana bread?
Please say yes.
I guess, if you said no, you would not be reading this?
Why you will LOVE this recipe
If you’re new here, you need to know something very important. I am probably the world’s biggest fan of banana bread. You see, I don’t just have one recipe here on the blog but MANY. From paleo coconut flour banana bread to easy banana bread in a mug and everywhere in between, you can count on some delicious banana bread from me! I even have banana bread muffins stuffed with caramel if you like it jazzed up a bit! Today’s healthy banana bread with oat flour recipe joins the family and let me tell you, it’s DELISH! This banana bread is so easy to make, uses better-for-you ingredients, is dairy free, and is perfectly sweet to curb that craving. Bake it up for your crew and you won’t be disappointed!
Ingredients you will need
Today’s banana bread is made with oat flour, and if you haven’t baked with it before you are most definitely in for a treat! It’s filling and has the most cozy and comforting essence that adds so much depth of flavor to your banana bread. Here’s what you’ll need to make oat flour banana bread:
- Oat Flour
- Baking Powder
- Mashed Ripe Banana
- Coconut Sugar
- Unsweetened Vanilla Almond Milk
- Coconut Oil
How to make Oat Flour at Home
If you LOVE the sounds of this recipe, but don’t have a bag of oat flour in your pantry, don’t fret! You can easily make your own oat flour at home. All you will need is whole rolled oats (not steel cut or quick oats) and a high powered food processor. Simply place the oats in the processor and blend on high until a fine flour is formed! Voila- that’s it!
How to make Oat Flour Banana Bread
Fire up the oven so that it can preheat while you work. Line the bottom of a loaf pan with parchment paper and rub the sides of the pan with oil. Set aside.
In a large bowl, add the wet ingredients and mix with a whisk until everything is combined well. In a medium bowl, add the dry ingredients and mix until everything is incorporated. Add the dry ingredients to the wet ingredients and continue mixing with the whisk until smooth.
Pour the batter into your prepared loaf pan and bake in the oven until a toothpick inserted comes out clean. Let the banana bread cool completely in the pan.
Once completely cooled, remove the loaf from the pan. Slice, serve and DEVOUR!
How to store and freeze Banana Bread
Once you’ve baked a batch or 2 of this delicious oat flour banana bread recipe, you’ll want to make sure you store it correctly so that it keeps well. I recommend wrapping it tightly in plastic wrap or aluminum foil and storing it in the fridge for up to 5 days. If you want to freeze it for easy grab and go snacks and breakfasts, I recommend slicing it into serving sized portions and wrapping each portion in plastic wrap. Next, toss the wrapped portions in a freezer style zip lock bag and they will keep for up to 3 months.
Banana Bread FAQ
YES! I love baking with oat flour because of the nutty and cozy flavor of oats, and it also bakes really well.
I haven’t tested it myself, but you should be able to use whole wheat flour in this recipe as long as you substitute it by weight and not by cup measurements.
This banana bread will need to cook for about an hour and 10-20 minutes. Test to see if it is done by inserting a toothpick in the center of the loaf. If it comes out clean, it’s done!
more healthy gluten free baked goods
- gluten free paleo lemon poppy seed muffins with almond flour
- healthy gluten free sugar free carrot cake
- easy gluten free dairy free brownies
- 3 Cups Oat flour (GF if needed) 324g
- 4 tsp Cinnamon
- 1 Tbsp Baking powder
- 3/4 tsp Salt
- 2 Cups Mashed ripe banana (514g or about 4 or 5 large bananas)
- 2 Eggs
- 1 Cup Coconut sugar
- 1/2 Cup Unsweetened vanilla almond milk
- 4 Tbsp Coconut oil, melted
- 2 tsp Vanilla
- Pre heat your oven to 350 degrees and line the bottom of an 8 inch loaf pan with parchment paper, rubbing the sides with oil.
- In a medium bowl, whisk the flour, baking powder, cinnamon and salt. In a separate large bowl, whisk the banana, eggs, sugar, milk, oil and vanilla until well mixed.
- Add the dry ingredients into the banana mixture and whisk until mixed. Pour into the prepared pan
- Bake until a toothpick inserted in the center comes out clean, about 1 hour 10 – 20 mins. Let cool COMPLETELY in the pan.
- slice GENTLY with a serrated knife and DEVOUR
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