The Best Gluten-Free Oat Flour Banana Bread

Welcome to your new favorite baking adventure! Imagine biting into a slice of warm, tender banana bread that’s not only incredibly delicious but also naturally gluten-free and packed with wholesome goodness. This easy recipe for oat flour banana bread delivers all the classic flavors you crave with a simple, beginner-friendly approach. Get ready to bake a perfectly moist loaf that tastes just like grandma used to make, but with a healthy twist.

Why You’ll Love This Oat Flour Banana Bread

You’ll quickly fall for this simple recipe for many reasons. First, you get that rich, authentic banana bread flavor we all adore, moist and sweet. Second, it’s naturally gluten-free, using readily available oat flour instead of specialty blends. This oat flour banana bread is also a breeze to prepare with its convenient one-bowl method. It’s perfect for quick meal prep or a healthy snack. Plus, it’s packed with wholesome whole grains and loved by the entire family!

Ingredients

Gather these simple ingredients to create your moist and delicious loaf of oat flour banana bread. You’ll need:

• 2 cups oat flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• Pinch of salt
• 3 large ripe bananas, mashed
• 1/4 cup melted butter
• 1/4 cup maple syrup
• 3 large eggs
• 1 tsp vanilla extract
• Optional: 1/2 cup chocolate chips (or desired mix-ins)

Notes & Substitutions

• Oat Flour: For a truly gluten-free result, use certified gluten-free oats or oat flour. Even with certified gluten-free oats, some individuals with celiac disease may experience a reaction, as discussed by the Celiac Disease Foundation. You can easily grind rolled oats into a fine flour yourself using a blender or food processor.
• Bananas: The riper the better! Look for bananas with plenty of brown spots; they provide natural sweetness and moisture.
• Sweetener: Maple syrup is preferred for its rich flavor. Honey also works wonderfully as a direct substitute.
• Fat: Melted unsalted butter adds fantastic flavor. For a dairy-free option, use melted coconut oil or a neutral-flavored oil.
• Eggs: Three large eggs are crucial for providing structure and binding the loaf, especially with the unique properties of oat flour. Do not reduce this quantity.
• Extracts: Vanilla extract is standard for warmth. For a subtle variation, a touch of almond extract can be lovely.
• Mix-ins: Elevate your banana bread with chocolate chips, chopped walnuts, pecans, or shredded coconut.

Equipment

You won’t need many special tools for this recipe. Just gather these essential baking items:

• 9-inch by 5-inch loaf pan
• Parchment paper
• Large mixing bowl
• Whisk
• Spatula

Instructions

Creating this delicious oat flour banana bread is incredibly straightforward. Follow these steps for a perfect loaf every time:

1. Prep Oven & Pan: First, preheat your oven to 350 degrees F (175 degrees C). Prepare a 9-inch by 5-inch loaf pan by spraying it with oil, butter, or cooking spray. Then, line the pan with a strip of parchment paper, leaving an overhang on the sides. This makes it easy to lift the bread out later.
2. Combine Dry: In a large mixing bowl, whisk together the 2 cups of oat flour, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, and a pinch of salt. Make sure these dry ingredients are well combined and lump-free.
3. Add Wet: To the same bowl, add your wet ingredients. Stir in the 3 mashed ripe bananas, 1/4 cup of melted butter, 1/4 cup of maple syrup, 3 large eggs, and 1 teaspoon of vanilla extract. Mix everything together with a spatula or spoon until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
4. Fold in Mix-ins: If you’re using optional additions like chocolate chips, gently fold in your 1/2 cup of choice. Distribute them evenly throughout the batter.
5. Fill Pan: Pour the prepared oat flour banana bread batter into your greased and lined loaf pan. Use your spatula to spread it evenly.
6. Bake: Place the loaf pan in the preheated oven. Bake for 45-55 minutes. You’ll know your bread is ready when the top springs back lightly when touched and a toothpick inserted into the center comes out clean.
7. Cool: Once baked, remove the loaf pan from the oven. Allow the bread to cool in the pan for at least 10-15 minutes. This helps it firm up before removal. Then, use the parchment paper overhang to carefully lift the banana bread out of the pan and transfer it to a wire rack to cool completely to room temperature.
8. Slice & Serve: Once fully cooled, slice your oat flour banana bread into your desired thickness and enjoy!

Pro Tips & Troubleshooting

• Ripe Bananas: Always use very ripe, spotty bananas. They are essential for natural sweetness and moisture in your gluten-free banana bread.
• Measure Flour Properly: Spoon oat flour into your measuring cup and then level it off with a straight edge. Don’t scoop directly from the bag, as this can pack too much flour and result in a dry loaf.
• Don’t Overmix: Mix the batter until just combined. Overmixing develops gluten (even in oat flour) and can lead to a tough, dense texture.
• Check Doneness: The toothpick test is key for perfect doneness. If it comes out with wet batter, bake for a few more minutes. A few moist crumbs are okay.
• Avoid Sinking Add-ins: To prevent chocolate chips or nuts from sinking to the bottom, toss them lightly in a tablespoon of oat flour before folding them into the batter.
• Too Crumbly: If your bread is too crumbly, ensure you used the correct amount of eggs. Eggs provide crucial binding and structure for this oat flour recipe.
• Not Sweet Enough: Check the ripeness of your bananas. Very ripe bananas are naturally sweet. If needed, you can slightly increase the maple syrup next time.

Serving, Storage & Variations

Serving Suggestions

Enjoy your delicious oat flour banana bread warm from the oven or at room temperature. It’s fantastic plain, but also pairs wonderfully with a smear of butter, almond butter, cream cheese, or a dusting of powdered sugar. A dollop of Greek yogurt or a drizzle of extra maple syrup can also elevate each slice.

Storage

Proper storage keeps your banana bread fresh and tasty.

• Counter: Wrap the entire loaf or individual slices tightly in aluminum foil or plastic wrap. It will stay fresh at room temperature for 2-3 days.
• Fridge: For extended freshness, transfer the foil-wrapped bread to an airtight container and store it in the refrigerator for up to a week.
• Freezer: This banana bread freezes beautifully. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. It will last for up to 3 months. Thaw slices at room temperature or gently warm in the microwave.

Variations

Get creative with your oat flour banana bread!

• Muffins: Pour the batter into a greased muffin tin. Bake at the same temperature for 20-25 minutes, or until a toothpick comes out clean.
• Nuts: Add chopped walnuts, pecans, or almonds for extra crunch and flavor.
• Spices: Enhance the warmth with a pinch of nutmeg, cardamom, or allspice.
• Glaze: Whisk together powdered sugar with a little lemon juice or maple syrup for a simple, sweet glaze.

Nutrition Information

This wholesome oat flour banana bread offers several nutritional benefits. Made with whole grain oat flour, it provides a good source of fiber, which aids digestion and can help keep you feeling full. Bananas contribute essential vitamins and minerals like potassium. Using maple syrup offers a natural sweetener choice.

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

FAQ

Conclusion

This oat flour banana bread is more than just a recipe; it’s an invitation to enjoy simple, delicious baking at its best. With its incredible flavor, wholesome ingredients, and easy preparation, it’s sure to become a beloved staple in your kitchen. Whether you’re looking for a delightful breakfast, a healthy snack, or a sweet treat, this gluten-free banana bread delivers every time.

Bake a loaf today, share it with loved ones, and savor every tender, flavorful bite! We can’t wait to hear how much you love it!

The Best Gluten-Free Oat Flour Banana Bread

This recipe yields a delicious and moist gluten-free banana bread made with oat flour, sweetened with maple syrup, and optionally studded with chocolate chips. Perfect for a wholesome breakfast or a delightful snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 10 slices

Calories 300 kcal

Equipment

• Loaf pan (9×5 inch)
• large mixing bowl
• Whisk
• wire rack

Ingredients

  

Main Ingredients

• 2 cups Oat flour
• 2 tsp Baking powder
• 1 tsp Ground cinnamon
• Salt pinch
• 3 Large ripe bananas mashed
• 1/4 cup Melted butter
• 1/4 cup Maple syrup
• 3 Large eggs
• 1 tsp Vanilla extract
• 1/2 cup Chocolate chips Optional: or desired mix-ins

Instructions

 

• Preheat your oven to 350 degrees F and prepare a 9×5 inch loaf pan by greasing and lining it with parchment paper.
• In a large mixing bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
• Stir in the mashed bananas, melted butter, maple syrup, eggs, and vanilla extract until just combined.
• If using, gently fold in the chocolate chips or any other desired mix-ins.
• Pour the banana bread batter into the prepared loaf pan.
• Bake for 45-55 minutes, or until the top springs back and a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely to room temperature.

Notes

Ensure bananas are very ripe for the best flavor and moisture. Avoid overmixing the batter, as this can lead to a tough loaf. Allow the banana bread to cool completely for easier slicing and optimal texture.