This post contains affiliate links. Read the full disclosure here.
This oat flour banana bread is so soft, moist and uses just 9 simple ingredients! This gluten free banana bread is made without a mixer, in just one bowl, and takes only 10 minutes to prepare.
I love my dairy free banana bread but have gotten so many request for a gluten free version from my gluten free friends! This gluten free banana bread uses oat flour instead of regular flour, and can be made dairy free to make it both dairy and gluten free.
This oat flour banana bread is crazy moist and packed with so much flavor. Even my friends and family who aren't gluten free love it!
Why You'll Love This Oat Flour Banana Bread
- This banana bread is super moist and flavorful thanks to the addition of melted butter. No dry banana bread here!
- I love this banana bread as is, but you can also add mix-ins like chocolate chips, nuts or seeds.
- This recipe is gluten free but also can be made dairy free and nut free.
- It’s a really quick and easy banana bread recipe which takes just 10 minutes to prepare.
Ingredients Needed
- Oat Flour: You can buy ready-made oat flour or you can make your own by blending oats into a powder! If you have a gluten allergy or intolerance make sure you’re using gluten free certified oat flour or oats.
- Bananas: Make sure you use ripe bananas, they’ll be easier to mash and so much sweeter!
- Milk: You can use dairy free milk or regular milk.
- Butter: Melted butter is going to make the banana bread super moist. You can use vegan butter or regular butter.
Step by Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Preheat your oven to 350°Fahrenheit. Grease and line a 9x5-inch loaf pan with parchment paper. Make sure you leave some parchment paper overhanging so you can easily remove the banana bread later.
Step 2: Place the butter in a medium sized bowl and microwave until melted. Whisk in the vanilla extract, eggs, and milk. Add in the sugar and mix.
Step 3: Mash the bananas with a fork. Measure out 1 ½ cups of banana and add it to the bowl with the melted butter.
Step 4: Pour in the oat flour, baking soda and salt. Mix, then stir in the chocolate chips or nuts (if using).
Step 5: Pour the banana bread batter into your prepared loaf pan and bake in the oven for 55-70 minutes. I recommend checking on the banana bread after 40 minutes. If the top of the bread is getting too brown, cover the pan loosely with tin foil.
Step 6: Remove the banana bread from the oven when a toothpick inserted in the middle comes out clean. Let cool in the pan before removing.
FAQs and Expert Tips
Oat flour is just blended or ground up oats. It almost looks like regular all purpose flour. You can buy it ready made at the store or make it at home by blending oats into a fine powder.
It is going to taste slightly nutty, a little sweet, and a bit like oats! So it does taste different to regular flour but it pairs so well with the bananas.
Yes, use gluten free certified oat flour or oats to make this banana bread recipe gluten free.
Expert Tips
- Just like with adding all purpose flour to recipes, you need to carefully weigh out oat flour! If you aren’t using a kitchen scale then I recommend using the scoop and level method to weigh the oat flour.
- If you have any overripe bananas in your kitchen but aren’t ready to make banana bread, keep them in the freezer! Then when you’re ready to bake banana bread, just let them thaw at room temperature or in the fridge for 30 minutes.
- It’s really important to measure out the mashed banana correctly. You need exactly 1 ½ cups, don’t add any more as that will change the texture of the banana bread.
- Keep an eye on the banana bread so it doesn’t get too brown. After 40 minutes you can check in on it. If it’s getting very brown on top I recommend covering the pan with foil.
- Don't take the banana bread out of the oven too early! A toothpick or knife inserted in the middle should come out completely clean - it can take a while!
Storage and Freezing Instructions
Store the banana bread in an airtight container or wrapped in foil at room temperature for up to 4 days.
To freeze, wrap individual slices or the whole loaf in foil and place in a ziploc bag in the freezer for up to 3 months. Let thaw at room temperature before enjoying.
More Gluten Free Recipes You'll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Oat Flour Banana Bread
Equipment
Ingredients
- ½ cup butter, melted and cooled (dairy free or regular)
- 2 eggs
- 1½ cup ripe mashed bananas (3-4 ripe bananas)
- ¼ cup unsweetened dairy free milk (or regular milk)
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1¾ cup oat flour (gluten free if necessary)
- ½ teaspoon salt
Optional Add-Ins
- ½ cup mini semisweet chocolate chips (regular or vegan), plus more for sprinkling on top
- ½ cup chopped walnuts, pecans, or nuts and seeds of your choice
Instructions
- Preheat oven to 350°F. Grease and line a 9x5 inch loaf pan with parchment paper, leaving some hanging over the sides to make it easy to remove the loaf later.
- Measure the butter, then place in a medium sized microwave-safe bowl and heat until melted. Whisk in the eggs, vanilla, and milk, then add sugar.
- Mash the bananas with a fork to remove large clumps. Measure out 1½ cups of mashed banana* and mix it in with the other liquid ingredients.
- Pour in the oat flour, salt, and baking soda, then whisk. Stir in chocolate chips or nuts if using.
- Pour the batter into the lined loaf pan and bake in preheated oven for 55-70 minutes. Check on the banana bread after 40 minutes and if the top is getting too brown, loosely cover the pan with tin foil.
- Remove from when a toothpick inserted in the middle of the loaf comes out clean. Let cool before removing from the pan.
Notes
Nutrition
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly from Bake & Bacon
Leave a Reply