This oat flour banana bread is truly the best ever—so delicious, you won't believe it's healthy! It's wonderfully moist, fluffy, and soft, all made in just one bowl. Plus, it's gluten-free, dairy-free, and free from refined sugar.
I love banana bread. It seriously never gets old, is always delicious, and is the perfect meal prep snack. Over the years, I have mastered so many versions, from classic banana bread to chocolate zucchini banana bread to these fun banana crumb muffins. They are all so good.
But this oat flour banana bread might be my best yet. It is soft, fluffy, moist, and packed with flavor. I love baking with oat flour because it is a healthy swap for all-purpose flour and gives baked goods the softest crumb, just like in my oat flour pumpkin bread!
This recipe is a winner because it comes together in one bowl with simple, wholesome ingredients like oat flour, coconut oil, coconut sugar, maple syrup, eggs, and cinnamon. It is naturally gluten-free, dairy-free, and refined sugar-free, but you would never know.
The texture of this banana bread is unmatched. So fluffy, so moist, it melts in your mouth. I cannot wait to hear what you think.
Why you'll love this recipe:
- Fluffy & Moist: The softest banana bread ever. It melts in your mouth.
- Quick & Easy: Made in one bowl with simple ingredients.
- Naturally Sweetened: No refined sugar, just pure goodness.
- Gluten-Free: Oat flour keeps it light, fluffy, and gluten-free.
- Secretly Healthy: So delicious, no one will guess it’s healthy.
Ingredients needed
This oat flour banana bread is made with simple, healthy ingredients. It is gluten-free, dairy-free, and refined sugar-free. Here is everything you need:
- Eggs – They give the banana bread structure and help it rise.
- Bananas – Use super ripe, spotty bananas. The riper they are, the sweeter and more moist your bread will be.
- Coconut Oil – Adds moisture and makes the bread dairy-free. I left other substitutions down below.
- Maple Syrup – A natural sweetener that’s refined-sugar-free and gives the bread a warm, sweet flavor.
- Coconut Sugar – Adds a subtle caramel flavor and sweetness, and it’s still refined-sugar-free.
- Vanilla Extract – For the best flavor!
- Oat Flour – A healthy, gluten-free alternative to regular flour. You can even make your own by blending rolled oats! I left instructions in the recipe card.
- Baking Soda & Baking Powder – These help the bread rise and get that perfect fluffy texture.
- Salt – Balances the sweetness and brings out all the flavors.
- Cinnamon – Gives that warm, cozy flavor that makes banana bread irresistible.
- Mini Chocolate Chips (optional) – A fun little extra for those who love a bit of chocolate in their bread!
How to make oat flour banana bread
This oat flour banana bread is super easy to make and so delicious. Here’s how:
Mix Wet Ingredients: In a bowl, whisk together the eggs, mashed bananas, melted coconut oil, maple syrup, coconut sugar, and vanilla.
Combine: Add the dry ingredients to the wet ingredients and mix well.
Let the Batter Rest: Stir in chocolate chips or walnuts if using. Let the batter sit for 5 minutes to let the oat flour soak up the wet ingredients.
Pour into Pan: Pour the batter into a greased loaf pan and top with more chocolate chips or walnuts if you want.
Bake: Bake at 350°F (175°C) for 50-60 minutes. If it’s browning too fast, cover with foil after 35 minutes. It’s done when a toothpick comes out clean.
Top Tips
- Use Ripe Bananas: The riper and more spotty your bananas, the sweeter and more flavorful your banana bread will be.
- Let the Batter Rest: Letting the batter sit for 5 minutes helps the oat flour absorb moisture, giving the bread a better texture.
- Watch for Over-Browning: If the bread is browning too fast, cover it with foil after 35 minutes to prevent it from getting too dark on top while ensuring it cooks through.
Equipment
- 9x5-inch Loaf Pan
- Parchment Paper
- Whisk
- 2 Mixing Bowls
- Measuring Cups and Spoons
Easy ingredient substitutions:
- Oat Flour: Blend rolled or quick oats in a food processor until they reach a flour-like consistency. Then, measure for the recipe.
- Coconut Oil: Use melted butter or vegan butter.
- Maple Syrup: Substitute with honey or agave nectar.
- Coconut Sugar: Light or dark brown sugar works as a swap.
- Mini Chocolate Chips: Use regular-sized chocolate chips or swap for chopped walnuts, pecans, or dried fruit.
Oat Flour Banana Bread Variations
- Chocolate Chip: Add ½ cup of chocolate chips.
- Nutty: Mix in ½ cup of chopped walnuts, pecans, or almonds.
- Cinnamon Streusel: Top with a streusel made from ¼ cup coconut sugar, ¼ cup oat flour, 1-2 tablespoon coconut oil, and 1 teaspoon cinnamon.
- Blueberry: Fold in ½ cup of fresh or frozen blueberries.
- Cinnamon Swirl: Create a swirl with cinnamon sugar.
- Coconut: Add ⅓ cup of shredded coconut.
- Banana Pumpkin: Swap cinnamon for pumpkin pie spice.
- Maple Pecan: Use maple syrup and fold in ½ cup of chopped pecans.
- Chai Spice: Replace cinnamon with chai spices.
- Apple Cinnamon: Add ½ cup diced or shredded apple (pat dry to prevent sinking).
- Carrot Cake: Mix in ½ cup grated carrots, ¼ cup raisins, and ½ teaspoon nutmeg.
- Espresso Walnut: Add 2 tablespoon espresso and fold in ½ cup chopped walnuts.
Equipment
Storage: Wrap the banana bread in plastic wrap or place it in an airtight container. Store it at room temperature for up to 5 days, or refrigerate it for longer freshness.
Reheating: Microwave individual slices for a few seconds, or warm slices in a toaster or oven for a few minutes until heated through and delicious.
Frequently Asked Questions
Absolutely! Homemade oat flour is a great, cost-effective option. To make it, blend 3–4 cups of old-fashioned or quick oats in a high-speed blender for 30–90 seconds until it reaches a flour-like consistency. Be sure to measure by spooning it into a cup and leveling with a knife.
Overmixing the batter or overbaking can cause dryness. Be sure to follow the recommended baking time and avoid overmixing once the wet and dry ingredients are combined.
Banana bread can become gummy if it’s underbaked or overmixed. Make sure it’s fully baked through and allowed to cool properly for the best texture.
Oat flour is a whole-grain alternative to refined all-purpose flour, adding fiber and important nutrients that make this banana bread a healthier choice.
Yes! Wrap your banana bread in plastic wrap or aluminum foil, then store it in an airtight container or freezer bag. It will stay fresh for up to 3 months.
In most cases, yes. You can substitute oat flour for all-purpose flour, but the texture may be a bit different, and the bread could turn out dry. If you need to substitute, try using 1 and ¾ cups of all-purpose flour and adjust the batter consistency as needed.
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If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Oat Flour Banana Bread Recipe
Ingredients
- 2 large eggs, room temperature
- 1 cup mashed banana, (extra spotty, brown), about 2 or 3 bananas
- ½ cup coconut oil, melted
- ½ cup maple syrup
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- 2 cups oat flour, 240g, spooned & leveled
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease it well.
- In a mixing bowl, whisk together the wet ingredients: eggs, mashed banana, melted coconut oil, maple syrup, coconut sugar, and vanilla extract.
- In another bowl, whisk together the dry ingredients: oat flour, salt, baking soda, baking powder, and cinnamon.
- Combine the dry ingredients with the wet ingredients. Mix the two together using a rubber spatula until there are no visible traces of flour. Mix in chocolate chips or walnuts, if desired.
- Let the batter sit for 5 minutes - oat flour needs time to soak up the wet ingredients.
- Pour the batter into the greased loaf pan. Top with mini chocolate chips and/or walnuts.
- Bake in the preheated oven for 50-60 minutes. If it is browning too quickly, place an aluminum foil cover on top after 35 minutes. The banana bread is done when there's a nice crack in the middle and a toothpick inserted into the center comes out clean. Mine took about 54 minutes, so keep an eye on it.
- Enjoy your homemade oat flour banana bread!
Notes
Nutrition
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Jaz says
WOW!! So yummy. I added lilys chocolate chips for a lower sugar option and then topped my slice with peanut butter, will be my go to banana bread recipe from now on 🙂
Tati Chermayeff says
Hi Jaz, SO happy to hear that. Thank you for leaving a 5 star review and comment. Means a lot to me and it is very kind!
Hadley says
SO SO SO GOOD!!!
Kyla Long-Berry says
This recipe is so quick and easy but is seriously the best banana bread I have ever made. I swapped honey for maple syrup and it worked really well. The bread didn’t even make it to the next morning, my husband and kids couldn’t keep their hands off.
Tati Chermayeff says
YAY! Thank you for this kind review 🙂
Julie says
What can I use in place of maple syrup
Tati Chermayeff says
honey!