Oat Flour Banana Bread makes miraculous, golden banana bread using no flour, 100% oats, and minimal effort! Oatmeal Banana Bread requires only five minutes of effort and affordable ingredients to make this homemade gluten free bread!
banana bread recipe with oat flour – 100% oats & gluten free!
This recipe for Oat Flour Banana Bread was inspired by growing love for baking with oat flour. 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 cookies, 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 oat 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 gluten free oatmeal banana bread!
If you love gluten free bread recipes, also try gluten free banana bread for a more traditional, old-fashioned taste!
Ingredients needed
Since only 100% oats are needed, I typically have all the ingredients on hand to make this once I have some bananas ready to be used. For a gluten-free dairy-free recipe, simply swap out the milk with a non-dairy alternative.
- Oats – For gluten free bread, be sure to use certified gluten free oats
- Baking powder
- Baking soda
- Salt
- Bananas – The riper the better when making banana bread for a more pronounced flavor.
- Eggs
- Canola oil or coconut oil
- Milk or dairy-free substitute
- Brown sugar – Adapt the amount for a low-sugar recipe or use your favorite unrefined sugar.
- Vanilla extract
How to make Oat flour banana bread recipe
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!
(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.)
- First blend part of the oatmeal into oat flour. Place 2 1/2 cups whole rolled oats in a blender or food processor and process into a fine flour.
- To the oat flour add the remaining liquid ingredients, blending until smooth.
- Add 1 additional cup of rolled oats and pulse briefly to combine.
- Pour into a greased 9X5 pan and bake for 1 hour 10 minutes.
FREQUENTLY ASKED QUESTIONS
Yes. 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.
Yes, since this recipe contains no flour, only oat flour, it is naturally gluten free. Using certified GF oatmeal means they were processed on equipment free of wheat, barley, or any other contaminants, and are safer to eat.
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.
Oat flour banana 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.
For best results, let the bread cool about 20-30 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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Oat Flour Banana Bread
Ingredients
- 2 ½ cups oat flour (same as 2 ½ cups oats blended into flour)
- 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.
- To the oat flour add the 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.
- Add the remaining 1 cup oats to the blender. Pulse 2-3 times, until just combined but not finely ground.
- 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. For best results, insert a long wooden skewer or knife in the center, making sure it comes out without wet dough.
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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. How do I know when the bread is done? This recipe 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. What is the best way to store and/or freeze oat flour bread? For best results, let the bread cool about 20-30 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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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