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
- 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.
- 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.
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Moist Oat Flour Banana Bread (Extra Easy)
Ingredients
- 2 ½ cups oat flour (same as 2 ½ cups rolled oats blended into flour)
- 1 tablespoon psyllium husk powder (optional but greatly enhances texture – what is psyllium husk?)
- 3 ripe bananas (optional – add 1 more banana for top)
- ¾ cup brown sugar (see recipe notes for low-sugar)
- ½ cup milk (or non-dairy milk)
- 2 large eggs
- ⅓ cup canola oil (or coconut oil)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup old fashioned rolled oats (use certified gluten free oats)
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 ripe bananas,¾ cup brown sugar,½ cup milk,2 large eggs,⅓ cup canola 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.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
Equipment Needed
Recipe Notes
Frequently Asked Questions:
Can I reduce the amount of sugar? Yes. 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. Can I make this without a blender? Yes, 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. What else can be added? 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. What is the best way to store and/or freeze oat flour bread? 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.
Nutrition
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Tiffany says
Hi! I love your recipes. I was looking at the nutritional information and I just wanted to make sure I put my info in correctly. Are the calories for a slice? I saw 12 servings and wasn’t sure.
Thank you!
Melissa Erdelac says
Hi Tiffany,
I really appreciate that! Thanks for letting me know. Yes, if you slice the bread in 12 slices that would be the nutritional info for each serving.
Best,
Melissa
Danielle says
I will recommend this to ALL GF PEOPLE OUT THERE! 🥳😄 This is a superb recipe for banana bread! 😃 🍌 It was simple, just like she said! I even did it all in one bowl (with mimi chocolate chips) and changed it to muffins for ease of eating. Maybe that was a poor choice🤔, we are able to eat it way to easily! 🤣 Thank you so very much MAMA! 🙌🏻 One change I would make would be when the ingrediants are switched to metric the “1 cup rolled oats” switches to “100 g”. 😁
Melissa Erdelac says
Thank you so much! I’m so glad to hear! I will check out the metric conversions. It does it automatically and the conversions get wonky!
Best,
Melissa
Lynne says
This was so very good It turned out great I used Splenda brown sugar blend which is brown sugar and Splenda sweetener and only used about half of what the recipe called for I also put in some chopped pecans my husband loved it
Melissa Erdelac says
Thank you so much for this, Lynne! I really appreciate you taking the time to write. Makes it all worth it!
Best,
Melissa
Melissa Erdelac says
Glad to hear it worked out with the Splenda, Lynne. Thanks for sharing!
Best,
Melissa
Stephanie says
Absolutely Delicious and Easy
Used light olive oil for the reason always favor olive oil. Thank you for making this and all of your recipes so versatile. Used almond milk, pecans and cinnamon.
Side Note: Look forward to your recipes.
Difficult to find healthy and delicious gluten-free recipes. Love your cookbooks :)))
Melissa Erdelac says
So sweet of you, Stephanie. Thank you so much!
Best,
Melissa
Corinne says
Excellent recipe that I will go to time and again. Very moist and hearty without the heaviness.
Melissa says
Hi Corinne,
Yay! Thank you so much for writing and letting me know!
Best,
Melissa
Lisa says
I have pre-ground oat flour from Bob’s Red Mill. Can I use this & if so, what amount? 2nd question is what is the weight of the 3 bananas? We get really small ones & really big ones so they can vary by as much as 25 grams each. Thanks for this recipe – can’t wait to try it!
Melissa says
Hi Lisa,
I’d be happy to help! The conversion is 1-to-1 for pre-ground oat flour. So you would use 2 1/2 cups oat flour, but still have to stir in the old-fashioned oats later in the recipe.
For the bananas, it’s about 1 pound of bananas. If there were mashed, it would be about 1 cup.
Enjoy the recipe!
Best,
Melissa