Oat Flour Banana Bread Recipe

Super moist, healthy oat flour banana bread with mini chocolate chips.

This oat flour banana bread is soft, fluffy, and genuinely melts in your mouth — no dense, gummy gluten-free texture here. It's made in one bowl with oat flour, ripe bananas, coconut oil, and maple syrup, making it naturally gluten-free, dairy-free, and refined sugar-free.

5 from 9 votes

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Prep Time 10

Cook Time 50

Total Time 1

Serving servings

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 chocolate chips, I love mini size

Instructions

Preheat and prep the pan. Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper or grease it well.
Whisk the wet ingredients. In a large mixing bowl, whisk together the eggs, mashed banana, melted coconut oil, maple syrup, coconut sugar, and vanilla extract until smooth.
Add the dry ingredients. Add the oat flour, baking soda, baking powder, salt, and cinnamon directly to the wet ingredients. Stir with a rubber spatula until no streaks of flour remain, then fold in chocolate chips or walnuts if using.
Rest the batter for 5 minutes. This is the most important step — oat flour needs time to fully hydrate, or the loaf will turn out gummy.
Pour into the pan. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with extra mini chocolate chips or walnuts if desired.
Bake for 50–60 minutes. Bake until the top has a nice crack in the middle and a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil after 35 minutes.
Cool before slicing. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Don't skip the 5-minute rest. Letting the batter sit before baking is the single most important step. Oat flour absorbs moisture slowly, and skipping this is the #1 reason oat flour banana bread turns out gummy.

Cover with foil if browning too fast. If the top is darkening before the inside is done, loosely tent with aluminum foil after 35 minutes. The bread keeps baking — you're just protecting the crust.

Expect a darker loaf. Coconut sugar and maple syrup give this bread a richer color than traditional banana bread. It's not overbaked — it's the sweeteners.

Substitutions: Swap coconut oil for melted butter, vegan butter, or a neutral oil. Maple syrup, honey, agave, or brown rice syrup all work 1:1. Coconut sugar swaps 1:1 with light or dark brown sugar. Chocolate chips can be replaced with chopped walnuts, pecans, or dried fruit.

Storage: Wrap in plastic or store in an airtight container at room temperature for up to 5 days, or in the fridge for longer.

Freezing: Freezes up to 3 months. Wrap in plastic and foil, or slice first with parchment between slices for grab-and-go.

Reheating: Microwave individual slices for 10–15 seconds, or warm in a toaster oven for 2–3 minutes.

Nutrition

Course Breakfast, Snack

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!