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Oat Flour Banana Bread (Gluten-Free!) Recipe

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This gluten-free oat flour banana bread is a moist and flavorful treat that’s perfect for breakfast or a snack. Made with wholesome oat flour and ripe bananas, this bread combines natural sweetness with a tender crumb. Optional walnuts, pecans, or chocolate chips add delightful texture and taste, while using simple ingredients makes it accessible for home bakers looking for a healthier twist on classic banana bread.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 1 2/3 cups (150g) oat flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt

Wet Ingredients

  • 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)

Optional Mix-Ins

  • 1/2 cup (60g) chopped walnuts, pecans, or chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray to prevent sticking.
  2. Mix Dry Ingredients and Mash Bananas: In a medium bowl, whisk together oat flour, baking powder, baking soda, and kosher salt. In a separate small bowl, mash the ripe bananas until smooth.
  3. Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together until fluffy and well combined. This usually takes about 2-3 minutes on medium speed.
  4. Add Eggs, Vanilla, and Milk: Beat in the eggs one at a time, then add vanilla extract and milk of choice. Continue beating for 1-2 minutes until the mixture is light and fully combined.
  5. Combine Dry Ingredients and Bananas Alternately: Add half of the dry ingredient mixture to the wet ingredients and mix until just combined. Then fold in half of the mashed bananas. Repeat by adding the remaining dry ingredients followed by the rest of the bananas. This alternating technique helps hydrate the batter evenly.
  6. Fold in Mix-Ins: Gently fold in any optional chopped walnuts, pecans, or chocolate chips with a spatula until evenly distributed throughout the batter.
  7. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the banana bread to cool in the pan for 5 minutes. Then carefully turn it out onto a cooling rack to cool completely before slicing. Store leftovers covered at room temperature.

Notes

  • For best results, use very ripe bananas as they provide natural sweetness and moisture.
  • You can substitute the butter with a dairy-free alternative to make the recipe dairy-free.
  • Milk of choice can be any type such as almond, soy, or dairy milk depending on preference.
  • Optional mix-ins add extra flavor but can be omitted if preferred.
  • Ensure not to overmix the batter to keep the bread tender.
  • Store banana bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/oat-flour-banana-bread-gluten-free-recipe/