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Two slices of oat flour banana bread on white marble showing soft golden crumb — gluten-free recipe

Oat Flour Banana Bread

Authoreatwithmellow@gmail.com
A soft, naturally sweet banana bread made with oat flour — gluten-free, nut-free, and ready in under an hour. One bowl, no mixer, wholesome ingredients
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Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Calories220 kcal

Equipment

  • 9×5 inch (23×13 cm) loaf pan
  • Large mixing bowl
  • Fork or potato masher
  • Spatula or whisk
  • Wire cooling rack

Ingredients  

WET INGREDIENTS

  • 3 very ripe bananas 315g / 1¼ cups mashed
  • 3 large eggs
  • ¼ cup 60ml olive oil (or melted coconut oil or melted butter)
  • 1 tsp vanilla extract

DRY INGREDIENTS

  • 1¾ cups 175g oat flour
  • 1 cup 160g coconut sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt

Instructions 

  1. Preheat the oven to 350°F (175°C).
  2. Mash the bananas on a plate with a fork until smooth, then transfer them to a large mixing bowl.
  3. Add the oat flour, eggs, coconut sugar, baking powder, cinnamon, vanilla extract, olive oil, and salt to the bowl.
  4. Mix with a spatula or whisk until the batter is smooth and uniform. Do not overmix.
  5. Lightly oil a 9×5-inch loaf pan and line the bottom with parchment paper.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 45 minutes, until the loaf is golden on top and a toothpick inserted into the center comes out with a few moist crumbs.
  8. Let the bread cool completely in the pan for at least 30 minutes before slicing.

Notes

Note 1 — Storage: Keeps 2 days at room temperature (wrapped), up to 5 days in the fridge, or up to 3 months in the freezer (sliced, with parchment between each slice).
Note 2 — Substitutions: Coconut sugar can be replaced with brown sugar (same quantity). Olive oil can be swapped for melted coconut oil or melted butter. For a vegan version, replace each egg with 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 min).
Note 3 — Oat flour tip: Spoon the oat flour into your measuring cup and level off with a knife. Never scoop directly — it packs the flour and leads to a dense loaf. You can also blend rolled oats in a food processor until fine to make your own oat flour.