Oat flour banana bread

If you love banana bread but want a healthier, gluten-free version, this Oat Flour Banana Bread is the perfect recipe to try.

It’s moist, naturally sweetened with ripe bananas, and packed with wholesome oats that give it a hearty texture.

Best of all, it’s easy to make and requires just a handful of simple ingredients you probably already have in your kitchen.

Why Use Oat Flour?

Oat flour is simply ground-up oats, which makes it an excellent gluten-free alternative to traditional wheat flour (as long as you use certified gluten-free oats).

It’s rich in fiber, protein, and essential vitamins, giving your baked goods a nutritional boost.

Using oat flour in banana bread creates a tender crumb with a slightly nutty flavor that pairs beautifully with the sweetness of ripe bananas.

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Ingredients You’ll Need

Here’s what you’ll need to make this wholesome oat flour banana bread:

• 2 cups oat flour (make your own by blending rolled oats)

• 3 medium ripe bananas, mashed

• 2 large eggs

• 1/4 cup honey or pure maple syrup

• 1/4 cup melted coconut oil (or butter)

• 1 tsp vanilla extract

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp cinnamon

• Pinch of salt

• Optional: 1/2 cup chopped walnuts, pecans, or chocolate chips

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Step-by-Step Instructions

Prepare the oven and pan

Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.

Mash the bananas

In a large mixing bowl, mash the ripe bananas until smooth.

Mix wet ingredients

Add the eggs, honey (or maple syrup), coconut oil, and vanilla extract. Whisk until well combined.

Add dry ingredients

Stir in the oat flour, baking soda, baking powder, cinnamon, and salt until just combined. Do not overmix.

Fold in extras

If using nuts or chocolate chips, gently fold them into the batter.

Bake the bread

Pour the batter into the prepared loaf pan and spread evenly. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Cool and serve

Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy warm or at room temperature.

Tips for the Best Oat Flour Banana Bread

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  Make your own oat flour: Just blend rolled oats in a blender or food processor until fine.

• Don’t overmix: Overmixing can make the bread dense. Stir gently until everything is combined.

• Ripe bananas are key: The spottier the bananas, the sweeter and more flavorful your bread will be.

• Storage: Store leftovers in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. It also freezes beautifully.

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Variations to Try

• Chocolate Oat Flour Banana Bread: Stir in 1/3 cup cocoa powder and chocolate chips.

• Nutty Delight: Add extra walnuts or pecans for crunch.

• Blueberry Banana Bread: Gently fold in 1 cup fresh or frozen blueberries.

Why You’ll Love This Recipe

This Oat Flour Banana Bread is:
✔ Gluten-free (with certified oats)
✔ Moist and tender
✔ Naturally sweetened
✔ Packed with wholesome ingredients
✔ Perfect for breakfast, snacks, or even dessert

Whether you enjoy it plain, toasted with butter, or topped with nut butter, this oat flour banana bread is a recipe you’ll want to make again and again.

It’s a healthy spin on a classic that the whole family will love.

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Oat flour banana bread

Oat flour banana bread is a recipe you’ll want to make again and again. It’s a healthy spin on a classic that the whole family will love

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 cups oat flour make your own by blending rolled oats
• 3 medium ripe bananas mashed
• 2 large eggs
• 1/4 cup honey or pure maple syrup
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• Pinch of salt
• Optional: 1/2 cup chopped walnuts pecans, or chocolate chips

Method

 

1. Preheat oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
2. Mash bananas in a large bowl until smooth.
3. Add eggs, honey (or maple syrup), coconut oil, and vanilla. Whisk well.
4. Stir in oat flour, baking soda, baking powder, cinnamon, and salt. Mix until just combined.
5. Fold in nuts or chocolate chips if using.
6. Pour batter into the loaf pan and bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
7. Cool for 10 minutes in the pan, then transfer to a wire rack. Slice and enjoy!

Notes

• Use very ripe bananas for maximum sweetness.
• Store in an airtight container at room temp for 2–3 days, or refrigerate up to a week.
• Freezes well for up to 2 months.