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
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?
- Oat flour– Homemade 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.
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.
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.
More banana bread recipes to try
- Keto banana bread
- Vegan banana bread
- Blueberry banana bread
- Flourless banana bread
- Oatmeal banana bread
Oat Flour Banana Bread
- 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.
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