Make some miraculous, golden banana bread using no flour, only oats and minimal effort. Not only is this moist, fluffy oat flour banana bread naturally gluten-free, but requires only 5 minutes prep and simple, affordable ingredients. This homemade quick bread is approved by kids and adults alike and guaranteed to disappear fast!

overhead shot of oat flour banana bread on a blue background

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Easy Banana Bread Made With Oat Flour

When it works, why not double down? This recipe for homemade oat flour banana bread was inspired by this viral, ridiculously easy gluten-free oatmeal bread. They both don’t use any flour, only oatmeal ground into flour, no yeast, and given how quick and simple it is to make, the taste and texture will knock you out!

I’m a huge fan of using oats ground into flour is not only an affordable hack for gluten-free baking, but makes adds a nutty, wholesome counterpart to the sweet, caramelized bananas. You really can’t beat the ease of making gluten free bread with cheap ingredients right in your pantry!

It starts the same way as tender, fluffy oat biscuits – 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!

Ingredient Tid Bits

Choose between making your own homemade oat flour or use your favorite store-bought brand, but for a GF recipe, be sure to use certified gluten-free oats.

  • Oats – If you are making the oat flour first, use 2 ½ cups rolled oats which will equal the same amount of oat flour after blending into a fine powder. For purchased oat flour, use the same amount, 2 ½ cups
  • Bananas – The riper the better when making banana bread for a more pronounced flavor.
  • Psyllium husk powder – A recent addition to the recipe because it 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 to use in many GF breads!
  • Oil – Use any preferred oil, such as coconut oil, canola oil, or olive oil. However, the type of the oil used will affect the taste.
  • 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 – 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 ⅓ cup or replace it with an unrefined sweetener, such as coconut sugar, pure maple syrup, or honey.

Let’s Make This Together!

(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.)

Whiz up the oat flour

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 banana oatmeal bread in minutes!

oats blended into oat flour.

Dump in other ingredients – see, so easy!

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.

The batter at this point will be rather thin. Add in the remaining oatmeal and pulse briefly just to combine.

a blender with all the ingredients placed in.
oatmeal added to the bread batter in the blender.

Pour and bake, with fancy schmancy option

Last, pour the batter into a greased loaf pan. If desired, top with thinly sliced bananas for a decorative topping that will impress all! Bake for about 70 minutes. Curious to know when it’s done baking? Check out my tips below!

image showing unbaked bread with sliced bananas on top
a sliced open bread on a blue background

But How Do I Know When It’s Done Baking?

Banana oat bread 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 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.

Bonus Tips And Suggestions

  • 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. In a separate bowl, mash the bananas and whisk in the eggs, milk, brown sugar, oil, and vanilla. Stir to combine, finally adding in the remaining cup of oats.
  • 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.
  • 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.
  • If the bread is becoming overly browned, loosely tent foil over the top for the last 20-25 minutes.
  • If you’d like to keep the same lovely flavor and texture, but in muffin form, follow this easy banana oatmeal flour muffin recipe.
a slice of bread with melted butter spread on

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overhead shot of oat flour banana bread on a blue background
4.87 stars (15 ratings)

Moist Oat Flour Banana Bread (5-Minute Recipe)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 12
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Make some miraculous, golden banana bread using no flour, only oats and minimal effort. Not only is this moist, fluffy oat flour banana bread naturally gluten-free, but requires only 5 minutes prep and simple, affordable ingredients. This homemade quick bread is approved by kids and adults alike and guaranteed to disappear fast!
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Ingredients
 

Equipment

Instructions
 

  • Preheat the oven to 350ºF. Liberally grease a 9X5" loaf pan using non-stick cooking spray. For best results, line the bottom with a piece of parchment paper and spray. Set aside.
  • Make the oat flour by placing 2 ½ cups rolled oats in a high-powered blender or a food processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds – 1 minute.
    2 ½ cups oat flour
  • To the oat flour add the optional psyllium husk, bananas, brown sugar, milk, eggs, oil, baking powder, baking soda, salt, and vanilla. Blend well, scraping down the sides halfway through. The batter will be thinner.
    3 medium ripe bananas , ¾ cup packed brown sugar, ½ cup milk , 2 large eggs, ⅓ cup canola or vegetable oil, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt, 2 teaspoons vanilla extract, 1 tablespoon psyllium husk powder
  • Add the remaining 1 cup oats to the blender. Pulse 2-3 times, until just combined but not finely ground.
    1 cup old fashioned rolled oats
  • Pour the batter into the prepared loaf pan. If desired, slice an additional banana lengthwise and lay on top before baking.
  • Bake for 1 hour and 5-10 minutes, rotating pan halfway through. If the bread is becoming overly brown, and loosely tent a piece of foil over the top for last 20-25 minutes. Insert a long wooden skewer or knife in the center, making sure it comes out without wet dough. For best results, For best results, insert an instant read thermometer in the bread to make sure the temperature is 200ºF. 
  • Cool in the pan for 10 minutes before removing to a wire rack to cool completely. For best slicing, allow the bread to cool at least 30 minutes first.

Notes

Storing and Freezing
For best results, let the bread cool about 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.
 
Calories: 277kcal, Carbohydrates: 42g, Protein: 6g, Fat: 10g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 264mg, Potassium: 334mg, Fiber: 3g, Sugar: 18g, Vitamin A: 78IU, Vitamin C: 3mg, Calcium: 76mg, Iron: 2mg
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