A moist, tender, and naturally sweetened loaf made with oat flour — gluten-free (when using certified gluten-free oats) and full of warm banana flavor.

Why You’ll Love This Recipe

This banana bread is:

• Gluten-free by default — with oat flour you avoid wheat flour, as long as your oats aren’t cross-contaminated.

• Naturally sweetened — no refined sugar; the sweetness comes from bananas + maple syrup.

• Soft and moist — the texture is fluffy, not dense, thanks to the balance of rising agents and moisture.

• Simple to make — no exotic ingredients; you likely have everything in your pantry.

• Versatile — stir in nuts, chocolate chips, dried fruit, or swap some ingredients (see variations below).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 large overripe bananas, mashed (about 1 ¼ to 1 ⅓ cups)

• 2 large eggs

• ½ cup pure maple syrup

• ¼ cup neutral oil (such as avocado oil, light olive oil, or melted coconut oil)

• 1 teaspoon pure vanilla extract

• 1 ¾ cups oat flour (about 220 g)

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon sea salt

• Optional: ¼ cup chocolate chips or chopped nuts (plus extra for topping)

Directions

1. Preheat your oven to 350 °F (175 °C). Grease a loaf pan or line it with parchment paper.

2. In a medium bowl, whisk together the dry ingredients: oat flour, baking powder, baking soda, cinnamon, and salt.

3. In a separate large bowl, whisk together the wet ingredients: mashed bananas, eggs, maple syrup, oil, and vanilla extract until smooth.

4. Pour the dry ingredients into the wet mixture and gently stir until just combined. If using mix-ins (chocolate chips, nuts), fold them in now.

5. Let the batter rest 5–10 minutes while the oven finishes preheating. This gives the oat flour time to absorb moisture, improving texture.

6. Pour the batter into the prepared loaf pan. If desired, sprinkle extra nuts or chips on top.

7. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

8. Let the bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

• Yields: about 10 slices

• Prep time: ~10 minutes

• Bake time: 50–60 minutes

• Total time: ~1 hour

Variations

• Oil-free option: Replace the ¼ cup oil with Greek yogurt or applesauce (same volume) to reduce fat.

• Sweetener swap: Use honey or agave syrup in place of maple syrup (1:1 swap).

• Vegan attempt: Try using flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg). I haven’t tested it, so results may vary.

• Add mix-ins: Stir in up to ½ cup of chocolate chips, chopped walnuts or pecans, or dried fruit like raisins or cranberries.

• Spice boost: Add a pinch of nutmeg or a ¼ teaspoon ground ginger for extra warmth.

• Muffin version: Divide the batter into a muffin tin (12 muffins) and bake about 18–22 minutes (keep an eye on them).

Storage/Reheating

• Room temperature: Store in an airtight container or wrapped in plastic wrap / foil for 3–4 days.

• Refrigerator: Keeps up to 1 week in a sealed container.

• Freezer: Freeze the whole loaf or individual slices (wrap well) for up to 3 months. Thaw overnight in the fridge or at room temperature; you can also gently reheat slices in a microwave or toaster oven.

To reheat: warm slices in a toaster oven or microwave for 20–30 seconds until heated through.

FAQs

What kind of oat flour should I use?

Use certified gluten-free oat flour if you need it to be gluten-free. You can also make your own by grinding rolled oats in a blender until fine.

Can I replace oat flour with another flour?

This recipe is tested for oat flour, so substituting may change texture. Almond flour or a 1:1 gluten-free flour blend could work, but results will vary.

Can I make this banana bread dairy-free?

Yes—this recipe is already dairy-free (no butter or milk used).

How ripe should the bananas be?

Very ripe bananas with lots of brown spots (or even overripe) give the best sweetness and moisture.

Why rest the batter before baking?

Letting the batter rest for 5–10 minutes gives the oat flour time to absorb liquids, helping the loaf set and improving texture.

How can I tell when the loaf is done?

Insert a toothpick into the center — it should come out clean or with a few moist crumbs (not wet batter).

Will adding mix-ins affect baking time?

A little (e.g. ¼ cup nuts or chocolate chips) usually doesn’t change much. But if you heavily load the batter, you may need a few extra minutes.

Can I make this into muffins?

Yes. Divide the batter into muffin cups and bake ~18–22 minutes (check with toothpick).

Why did my loaf turn out dense?

Possible reasons: overmixing, under-ripe bananas, not letting the batter rest, or old/weak leavening agents.

Can I reduce the sugar (maple syrup) amount?

Yes — reducing it slightly may work, but it will affect sweetness and moistness. Try decreasing by 1–2 tablespoons and see how you like it.

Conclusion

This oat flour banana bread is a wholesome, naturally sweet treat that’s perfect for breakfast, snack, or dessert. It’s easy to make, forgiving of small variations, and opens the door to fun mix-ins and tweaks. Give it a try, and enjoy a slice warm or toasted — it’s a comforting, healthier version of a classic favorite.