This oat flour banana bread is the BEST gluten-free banana bread recipe! It’s moist, fluffy, naturally sweetened with maple syrup and comes together quickly.
I’ve been wanting to create an oat flour banana bread recipe ever since making mini muffins from the GoNanas Banana Bread Mix with Olivia one weekend!
Usually when I bake with oat flour I do a combination of oat flour and almond flour (like with my tahini banana bread and protein banana bread) because oat flour on its own can sometimes lead to dense baked goods, but not with this recipe!
I was so pumped that this banana bread didn’t turn out dense. It’s moist, fluffy and seriously has the BEST texture! I can’t wait for you to try it!
Why You’ll Love This Recipe
- Gluten-free – Made with oat flour, this banana bread is naturally gluten-free, making it perfect for anyone with dietary restrictions.
- Easy to make – This recipe is super simple, with no fancy ingredients or tools required. You probably already have everything you need to make this bread in your kitchen right now!
- Naturally sweetened – The bananas and maple syrup give the bread just the right amount of natural sweetness, so there’s no need for refined sugar. One slice only has 4 grams of sugar!
- Customizable – Whether you love adding chocolate chips, nuts, or even dried fruit you can make this recipe your own!
Ingredients Needed
- bananas – the star ingredient, offering natural sweetness and moisture. Make sure you’re using ripe bananas with brown spots for the best results. The riper the better! Lots of the time I’ll freeze bananas when they’re perfectly ripe so I can use them for banana bread later. Just thaw and use!
- eggs – helps bind everything together and give the bread structure.
- maple syrup – naturally sweetens the bread without the need for refined sugar.
- oil – you can use either coconut oil, olive oil or avocado oil. This keeps the bread tender and moist.
- oat flour – this is what makes the bread gluten-free! If you don’t have oat flour on hand, you can easily make homemade oat flour by processing rolled oats in a blender until it turns into a flour.
- baking powder and baking soda – these help the bread rise and give it a nice fluffy texture.
- cinnamon – adds a warm, cozy flavor that pairs perfectly with the bananas.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions
- Make it oil-free: Swap the oil with Greek yogurt or applesauce if you want a lighter option. Both will keep the bread moist without the extra fat from the oil.
- Swap the sweetener: Feel free to swap the maple syrup with honey or agave nectar. Both work great as natural sweeteners, though honey will give the bread a slightly richer flavor.
- Want to make it vegan? I haven’t tested this recipe with flax eggs so I’m not sure how it would turn out, but if you try it let me know in the comments below! If you’re looking for a vegan recipe try this vegan banana bread instead.
How to Make Oat Flour Banana Bread
Step 1: Add all the dry ingredients to a medium mixing bowl. Stir to combine.
Step 2: In a separate bowl, add all your wet ingredients. Whisk together until smooth and combined.
Step 3: Add the dry ingredients to the bowl with the wet ingredients and stir together until just combined.
Step 4: Transfer the batter to a prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Brittany’s Tip!
After mixing your batter, let it rest for about 5-10 minutes while you preheat your oven. This gives the oat flour time to fully absorb the moisture, which helps the bread develop a better texture and helps it rises more evenly in the oven. A little patience here goes a long way!
Serving Suggestions
Few things are better than fresh, warm banana bread! I love eating a slice for breakfast toasted with butter or nut butter. Here are some ideas:
How to Store and Freeze
After your oat flour banana bread has completely cooled either wrap it with plastic wrap or aluminum foil or store it in an airtight container on your countertop for 3-4 days or in the fridge for up to 1 week.
If you want to store it for longer, you can store this loaf in the freezer for up to 3 months! You can freeze the full loaf or pre-slice it for easy serving when you’re ready to thaw and enjoy. To thaw, place bread in the fridge overnight, at room temperature or defrost in the microwave or toaster oven.
Frequently Asked Questions
Yes! You can easily make oat flour by blending rolled oats in a high-speed blender or food processor until they reach a fine, flour-like consistency. It’s a great, budget-friendly option! Follow my recipe for how to make oat flour for all the details!
I haven’t tried it, but I don’t see why not! Just divide your batter evenly between 12 muffin tins and bake at 350°F for around 18-22 minutes. I’m not sure on the bake time, so be sure to keep an eye on them!
Yes, as long as you use certified gluten-free oats to make the oat flour, this recipe will be gluten-free. Be sure to check the label if you’re avoiding gluten, as some oats can be processed in facilities that handle wheat.
This recipe was specifically tested for oat flour so I wouldn’t recommend swapping it with another flour. If you’re looking for another gluten-free option you could try my almond flour banana bread. If you’re looking for a recipe with all-purpose flour try my healthy banana bread instead!
Absolutely! You can add chocolate chips, nuts, dried fruit, or even a swirl of nut butter into the batter. Just be careful not to overload the batter with too many mix-ins, as this could affect the bake time.
More Quick Bread Recipes
Be sure to check out all of the quick bread recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
In a medium bowl mix together the dry ingredients (oat flour, baking powder, baking soda, cinnamon and salt).
In a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, oil and vanilla.
Add the dry ingredients to the bowl with the wet ingredients and stir together until just combined (don’t over mix). Stir in desired mix-in’s if using.
Let the batter sit while the oven preheats to 350° F. Grease a loaf pan with nonstick spray or line with parchment paper.
Transfer batter to the prepared loaf pan and top with additional chocolate chips or nuts if using.
Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Let the bread cool for a few minutes before removing from the pan, then transfer to a cooling rack to cool completely.
- Storage: Wrap your loaf with plastic wrap or aluminum foil or store it in an airtight container on your countertop for 3-4 days, in the fridge for up to 1 week or in the freezer for up to 3 months. To thaw, place bread in the fridge overnight, at room temperature or defrost in the microwave or toaster oven.
Serving: 1 slice (no mix-in’s) | Calories: 220kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 268mg | Potassium: 186mg | Fiber: 4g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.