Oat Flour Banana Bread


5 from 549 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 549 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
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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
    This oat flour banana bread is fabulous! Thank you Arman, thank you! The banana bread isn’t gooey, nor is it rubbery. It’s actually lighter than flour made banana breads in my experience. I added toasted pecans to mine and it was crazy good. Ate it all by myself in about 4 days!

  2. Will butter work as well as the oil? Also, instead of regular brown sugar can this be made with a natural low glycemic sweetener? I tried your blueberry muffins but subbed 1/2 of the flour with almond flour and they were GREAT! Thanks!!

  3. I am pleasantly surprised by how delicious this recipe was! I made it vegan as well using a flax egg, by far the best gf & vegan recipe I have tried. Thank you for sharing.

  4. 5 stars
    I made this and it was fabulous. It was moist and very flavorful. My 15 year old daughter loved it. I made my own oat flour and was so easy.

    1. 5 stars
      I used the flax eggs and it took mine almost 20 mins to gel up, but I think it’s because I used cold water. I put mine in a muffin tin with chocolate chips on top and baked them at 375 F for 20 mins. Turned out perfect!!

    1. 5 stars

      This is a great recipe! For anyone that’s interested in not using oil, I was able to get a great result substituting 1/2 cup of unsweetened applesauce. I just had to leave it in the oven for abut 50 minutes total.