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Oat Flour Banana Bread

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This oat flour banana bread is a moist, naturally sweetened, and gluten-free loaf made with wholesome ingredients like bananas, maple syrup, and oat flour. It’s soft, tender, and easy to make with no refined sugar or dairy.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 50–60 minutes
  • Total Time: 1 hour
  • Yield: 10 slices
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 3 large overripe bananas, mashed (about 1 ¼ to 1 ⅓ cups)
  • 2 large eggs
  • ½ cup pure maple syrup
  • ¼ cup neutral oil (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)

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease or line a loaf pan with parchment paper.
  2. In a medium bowl, whisk together oat flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, whisk mashed bananas, eggs, maple syrup, oil, and vanilla extract until smooth.
  4. Stir the dry ingredients into the wet ingredients until just combined. Fold in optional chocolate chips or nuts.
  5. Let the batter rest for 5–10 minutes to allow the oat flour to absorb moisture.
  6. Pour the batter into the prepared loaf pan and sprinkle extra toppings if desired.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool in the pan briefly, then transfer to a wire rack to cool completely before slicing.

Notes

  • Use certified gluten-free oat flour if needed.
  • Swap maple syrup with honey or agave syrup if preferred.
  • Replace oil with Greek yogurt or applesauce for an oil-free version.
  • For vegan, try flax eggs (1 tbsp ground flax + 3 tbsp water per egg), though results may vary.
  • Make into muffins by dividing into 12 muffin cups and baking 18–22 minutes.
  • Store at room temperature for 3–4 days or freeze for up to 3 months.

Nutrition

Find it online: https://savorymomskitchen.com/oat-flour-banana-bread/