Moist Oat Flour Banana Bread (5-Minute Recipe)

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!

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings

Author Melissa Erdelac

Ingredients

2 ½ cups (263 g) oat flour same as 2 ½ cups rolled oats blended into flour
1 tablespoon (11 g) psyllium husk powder optional but greatly enhances texture – what is psyllium husk?
3 medium ripe bananas optional - add 1 more banana for top
¾ cup (176 g) packed brown sugar see recipe notes for low-sugar
½ cup (123 g) milk or non-dairy milk
2 large eggs
⅓ cup (73 g) canola or vegetable oil or melted coconut oil
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
1 cup (105 g) 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 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.

Nutrition