Oat Flour Banana Bread

Oat Flour Banana Bread makes miraculous, golden banana bread with 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!

Course Bread, gluten free bread

Cuisine American

Prep Time 5 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 15 minutes

Servings

Calories 277kcal

Author Melissa Erdelac

Equipment

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)

US Customary - Metric

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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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