Moist Oat Flour Banana Bread (Extra Easy)

Oat Flour Banana Bread recipe makes miraculous, golden banana bread using no flour, 100% oats, and minimal effort! Gluten-free banana bread made with oat flour requires only five minutes of effort and affordable ingredients to make this homemade moist quick bread!

banana bread recipe with oat flour – 100% oats & gluten free!

This recipe for Oat Flour Banana Bread was inspired by growing love for easy oat flour recipes. Like the recipe it was inspired by, Oat Flour Bread, this gluten free bread uses no flour or yeast.

Using oatmeal ground into oat flour is not only an affordable hack for gluten-free baking, but makes adds a nutty, wholesome counterpart to the sweet, caramelized bananas. Like oat flour muffins and oatmeal pie crust, you can’t beat the ease of making gluten free bread with cheap ingredients right in your pantry!

Simply use a blender or food processor to blend the oatmeal into flour in seconds. Add in the remaining ingredients, process for a few seconds more, pour into a loaf pan, and bake. It only requires minutes of effort – with no flour, kneading, or yeast – to whip up a fresh baked loaf of banana bread with oat flour!

If you love gluten free bread recipes, also try gluten free banana bread for a more traditional, old-fashioned taste!

Ingredients nOTEs and substitutions

Whether you make your own homemade oat flour or use your favorite store-bought brand, this recipe uses affordable, kitchen-staple basics like all the recipes in my gluten-free cookbook and those shared on the website.

• Oats – For gluten free bread, be sure to use certified gluten free oats. or oat flour. If you are making the oat flour first, use 2 ½ rolled oats which will equal the same amount of oat flour after blending into a fine powder.
• Bananas – The riper the better when making banana bread for a more pronounced flavor.
• Eggs – I have not tried the recipe with an egg replacer or egg-free. Since the eggs act as a binder for the oat flour, I think eliminating them or using an egg-replacer would result in a crumbly texture.
• Psyllium husk powder – A recent addition to the recipe because gluten-free psyllium helps with binding, so it’s more sliceable and doesn’t fall apart. It can be made without, but I highly recommend picking up this affordable ingredient!
• Oil – Use any preferred oil, such as coconut oil, canola oil, or olive oil.
• Milk – The only dairy ingredient in the bread, but can easily be swapped out for a dairy-free substitute, such as almond milk.
• Brown sugar – Adapt the amount for a low-sugar recipe or use your favorite unrefined sugar, like coconut sugar, pure maple syrup, or honey.

How to make Oat flour banana bread recipe

(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)

To make your own oat flour, first blend the oats in a high-power blender or food processor. Add the remaining ingredients, blend to combine, and presto– flourless, gluten-free banana bread in minutes!

Next, add the remaining ingredients like optional psyllium husk, eggs, vanilla, bananas, brown sugar, and oil. Combine until smooth, scraping down the blender if necessary.

Add the remaining cup of gluten-free rolled oats. Pulse briefly to just combine, so the large flakes still remaining.

Last, pour the oat flour banana bread batter into a greased loaf pan. If desired, top with thinly sliced bananas for a decorative topping. Bake for about 70 minutes.

How to know when bread is done

Banana bread with oat flour contains a lot of moisture, so you need to make sure it has plenty of time for the liquid to be absorbed in the oats, even if the crust appears done.

Insert a long skewer or knife in the middle to double check the bread is cooked through and not wet in the center. Even if the crust appears set and browned, it’s a good idea to always check with banana bread.

Personally, I like to take the guesswork out of knowing when gluten-free breads are done. Often golden brown exteriors can be deceptive, while the inside is undercooked and gummy. Therefore, I also use an instant read thermometer. When inserted in the middle it should read 190-200ºF.

Reducing the amount of sugar

Each time I tested the recipe, I tried a different amount of sugar. The amount included in the recipe mimics a more old-fashioned banana bread taste, but the bananas’ sweetness means you don’t have to add as much. Reduce the sugar down to 1/3 cup or replace it with an unrefined sweetener.

Is oat flour banana bread gluten-free?

Yes, since this recipe contains no flour, only oat flour, it is naturally gluten free. Be sure to use certified GF oatmeal or oat flour means they were processed on equipment free of wheat, barley, or any other contaminants, and are safer to eat.

Making without a blender

You may make this without a blender, but you will need to purchase oat flour. First whisk together the dry ingredients in a large bowl – oat flour, baking powder, baking soda, and salt. In a separate bowl, mash the bananas and whisk in the eggs, milk, brown sugar, oil, and vanilla.

Add the liquid ingredients to the dry, mixing well. Stir in the remaining 1 cup oats and pour into a greased loaf pan. Bake as directed.

Storing and freezing tips

For best results, let the bread cool at least 30 minutes before slicing. After it has cooled completely, store in an airtight container at room temperature up to 3 days.

To freeze, slice completely cooled bread and store in a ziplock freezer bag, with air removed, up to 3 months.

More tips / suggestions

1. To make oat flour, blend the oats until it turns into a fine, powdery flour, about 30 seconds – 1 minute. Check to be sure you don’t have any larger flecks of oats, and if so, blend again. 
2. Add 1/2 cup miniature chocolate chips for oatmeal banana chocolate chip bread, 1 cup chopped pecans or walnuts for banana nut bread, and/or 1 teaspoon ground cinnamon.
3. If your bread pan doesn’t have a good non-stick finish, you may want to line it with a piece of parchment paper so the bread releases easily.
4. If the bread is becoming overly browned, loosely tent foil over the top for the last 20-25 minutes.

Click here to see the
step-by-step web story instructions for this recipe!

More gluten free bread recipes

• Gluten-Free Challah
• Cranberry Bread
• Gluten-Free Zucchini Bread
• Gluten-Free Pumpkin Bread

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