Oat Flour Banana Bread

5 from 3 votes

This oat flour banana bread is dense, yet fluffy, slightly gooey in the middle just as you’d expect, and has a nice crumble on top. It’s like a comfort food and a dessert all in one – especially if you add in the dark chocolate chips. View the recipe blog post above for step-by-step images of the process.

Prep Time15

Cook Time55

Cool Time30

Total Time1 40

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free

Keyword: banana bread, oat flour

Servings: slices

Author: Molly Thompson

Equipment

9-inch by 5-inch loaf pan Note 1

Ingredients

1 1/2 cups mashed ripe bananas (3 medium bananas)
1 1/4 cups (1 1/2 sticks) unsalted butter or vegan butter melted and slightly cooled
3/4 cup packed light brown sugar (Note 2)
2 large eggs room temperature (Note 3)
2 teaspoons vanilla extract
2 1/4 cups oat flour homemade or store-bought (Note 4)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 ounces dark chocolate chips optional

Instructions

Adjust the oven rack to the middle position and preheat the oven to 350. Spray a 1 lb loaf tin with nonstick spray. Line the center with a strip of parchment paper, leaving a couple of inches of overhang on each side for easy removal.
In a large bowl, whisk together the melted butter and brown sugar until the butter is fully combined with the sugar.
Add the mashed bananas, room-temperature eggs, and vanilla extract, and whisk until well combined.
Add the dry ingredients including the oat four, baking powder, baking soda, and salt, and use a rubber spatula or wooden spoon to mix until combined. The mixture will seem a little loose at first but start to thicken up as the oat flour absorbs the moisture. Allow the batter to rest for 15 minutes to let the leavens start to activate.
Pour the batter into the prepared pan. Bake for 55-60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Start checking the loaf at the 35-minute mark and cover it with foil if it's becoming too brown.
Cool the banana bread in the pan for 10 minutes then use the parchment paper to carefully lift the bread out of the pan and transfer it to a wire rack to cool completely. You may need to run a knife around the outside of the pan to loosen it. Serve warm with butter or enjoy at room temperature.

Video

Notes

Note 1. Loaf Pan (affiliate link). We use this 9x5-inch loaf pan.

Note 2. Brown Sugar: Substitute equal amounts of regular white granulated sugar or coconut sugar. I don't recommend any liquid sweeteners, like honey or maple syrup.

Note 3. Room Temperature Ingredients. Chilled eggs can bring up the temperature of the melted butter, causing small pockets of solid butter in the batter that melts when baked, which isn’t ideal for the texture. Bring eggs up to room temperature quickly by placing the eggs (with the shells) in a bowl of hot water for 5-10 minutes.

Note 4. Oat Flour. We like Bob’s Red Mill Certified Gluten-Free Oat Flour. You can also make homemade oat flour if you have rolled oats and a high-speed blender or food processor.

Vegan banana bread: swap the eggs for flax eggs or use an egg replacer, like Just Eggs.

Oat flour muffins: use this recipe to make oat flour banana bread muffins. Pour the batter into a lined and greased muffin pan and bake at 350°F for 22-24 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Or try these healthy banana muffins in one bowl.

Nutrition