Oat Flour Banana Bread


5 from 727 votes
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This oat flour banana bread is a moist and hearty loaf that does not use traditional flours whatsoever! Made in just one bowl, it uses simple ingredients and requires minimal prep!

oat flour banana bread

Oat Flour Banana Bread

When it comes to oat flour recipes, my favorites to make are muffins, cookies, and this oat flour banana bread.

Over the past few months, many of my friends and family have been struggling to find staple flours in the grocery stores. It seems like many people fear that there may be a shortage at some stage, similar to the events that have recently taken place. Luckily, it’s easy to bake various foods without using traditional flours.

One of my go-to ingredients has always been oat flour. Oat flour, as the name suggests, is flour that is made up of rolled or quick oats. A simple blitz in the blender will provide you with an instant batch of this versatile flour. I often use it in a plethora of baking, but my favorite use for it is in banana bread. 

I’ve been meaning to share an oat flour banana bread recipe for quite some time. It’s a great alternative to using white or wheat flour, and takes seconds to make! It uses easy and affordable ingredients and is perfect whenever I’ve run out of traditional flour. 

No wheat and no butter is needed, but you’d never tell. The texture is moist and hearty in the middle and has a gorgeous tender crumb. It’s sweet and full of banana flavor, with hints of delicious oats throughout!

Several of my friends have been struggling to find white flour and whole wheat flour in the grocery stores and have LOVED having this recipe on hand- Thank goodness for pantry staples!

How do you make banana bread with oat flour? 

The Ingredients

  • Oat flourHomemade oat flour. Don’t waste your money buying the supermarket brands as they are overpriced! 
  • Baking powder– Gives some rise to the bread and keeps it fluffy in the middle. 
  • Salt– Just a pinch to bring out the sweetness of all the other ingredients. 
  • Oil– Any neutral flavored oil can be used. My favorites include vegetable oil, olive oil, and safflower oil. 
  • Eggs– Room temperature eggs. If you follow a vegan diet, you can use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons of water. Let sit for 10 minutes, until a gel is formed). 
  • Sugar– Brown sugar or coconut sugar is preferred, but white can be used in a pinch! 
  • Bananas– Use overripe bananas for a sweeter bread. 
  • Vanilla extract– A must for any good banana bread! 
  • Walnuts– Optional, but highly recommended. 

The Instructions

Start by whisking together your oat flour, baking powder, and salt in a small bowl then set it aside. In a large mixing bowl, add the oil, eggs, sugar, banana, and vanilla extract and whisk together until smooth. Gently stir through the dry ingredients until combined, before folding through the walnuts.

Now, transfer the banana bread batter into a lined loaf pan and bake at 180C/350F for 40-45 minutes, or until a skewer comes out mostly clean. Remove the loaf from the oven and let it cool in the pan completely, before removing and slicing. 

oatmeal flour banana bread

Tips to make the best recipe

  • If you notice the bread is becoming a little too brown, you can cover the pan with tin foil around the 25-minute mark.
  • For a gluten free option, use certified gluten free rolled oats and blend them to a flour consistency. 
  • Feel free to fold through other nuts, raisins, or even chocolate chips

Storing and freezing oatmeal banana bread

  • To store: Oat flour banana bread should be stored in the refrigerator, covered. The bread will keep well for up to 1 week.
  • To freeze: Place leftover slices of the bread in a ziplock bag and store it in the freezer for up to 6 months. 

oat flour banana bread

More banana bread recipes to try

oat flour banana bread

Oat Flour Banana Bread

5 from 727 votes
This oat flour banana bread is a moist and hearty quick bread with a tender crumb! Made in just one bowl, it uses simple ingredients and tastes delicious!
Servings: 12 servings
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes


  • 2 cups oat flour gluten free, if needed
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup oil any neutral flavored oil
  • 2 large eggs or flax eggs * See notes
  • 1/2 cup sugar brown, coconut, or white
  • 3 large bananas mashed
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts chopped


  • Preheat the oven to 180C/350F. Grease and line a loaf pan and set aside.
  • In a small bowl, add your oat flour, baking powder, and salt, and mix well. In a mixing bowl, add your oil, eggs, sugar, mashed bananas, and vanilla extract, and whisk until combined. Add the dry ingredients and mix until just combined. Fold through the walnuts.
  • Transfer the batter into the lined loaf pan. Bake the banana bread for 35-40 minutes, or until a skewer comes out clean.
  • Remove the bread from the oven and let it cool completely, before removing it from the pan and slicing it up.


* To make flax eggs, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for 10 minutes for a gel to form.
TO STORE: Oat flour banana bread should be stored in the refrigerator, covered. The bread will keep well for up to 1 week.
TO FREEZE: Place leftover slices of the bread in a ziplock bag and store it in the freezer for up to 6 months. 


Serving: 1servingCalories: 196kcalCarbohydrates: 27gProtein: 4gFat: 10gSodium: 135mgPotassium: 208mgFiber: 2gVitamin A: 67IUVitamin C: 3mgCalcium: 57mgIron: 1mgNET CARBS: 25g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    I literally use this recipe once a month without fail. I make mine into mini muffins. This recipe is perfect! You can add additional things to it. I add ground flax seeds, choc chip, chia seeds. A staple at my home.

  2. 5 stars
    Is the best banana nut bread! I’ve ever made and I’ve made it like four times.
    So much for the wonderful recipe!

  3. 5 stars
    Sounds amazing and less complicated than the oat flour banana bread I usually make. Will definitely try it. Just wondering what size of loaf pan I should use? Thanks!

  4. 5 stars
    Amazing. I only had small bananas so I used four plus one sliced banana because I like that texture in mine. I used 1/2 brown sugar and 1/2 coconut sugar and topped with pecans because that is what I had. Flavor is amazing and not too sweet. 10/10 will make again.

    1. 5 stars
      This bread was amazing! It was even better than banana bread made of AP flour! I used the optional suggestion of coconut oil which gave it such a wonderful flavor and added chopped dates! This is going to be my go to recipe from now on. Thank you Arman!

  5. 5 stars
    Great moist banana bread!
    The only suggestion I would say is to add any additions such as raisins, chopped pecans/walnuts or chocolate chips to dry ingredients to be coated first before folding into wet ingredients. This helps distribute them evenly in bread otherwise they’ll tend to sink to the bottom of the bread.
    This is my 5th time making this bread!

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