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Oat Flour Banana Bread

A healthy twist on a classic favorite, this Oat Flour Banana Bread combines ripe bananas and oat flour for a moist, flavorful loaf perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 large Large Eggs Adds moisture and structure to the bread.
  • 1 cup Mashed Banana The star ingredient, providing natural sweetness.
  • 1/3 cup Coconut Oil Offers a rich, buttery flavor and texture.
  • 1/4 cup Maple Syrup Enhances sweetness with a hint of caramel flavor.
  • 1/4 cup Coconut Sugar A natural sweetener that adds depth.
  • 1 teaspoon Vanilla Extract Infuses the bread with warm, sweet notes.
Dry Ingredients
  • 2 cups Oat Flour Gluten-free flour that gives the bread a nutty taste.
  • 1 teaspoon Baking Soda A leavening agent for a fluffy texture.
  • 1 teaspoon Baking Powder Works alongside baking soda for rising power.
  • 1/2 teaspoon Salt Enhances the overall flavors of the ingredients.
  • 1 teaspoon Cinnamon Adds warmth and depth of flavor.
  • 1/2 cup Chocolate Chips Optional but highly recommended for a sweet treat.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper or grease it well.
  2. In a large mixing bowl, whisk together the eggs, mashed banana, melted coconut oil, maple syrup, coconut sugar, and vanilla extract until smooth.
  3. 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.
  4. Let the batter rest for 5 minutes to allow the oat flour to hydrate.
  5. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with extra mini chocolate chips or walnuts if desired.
  6. Bake for 50–60 minutes until the top has a nice crack in the middle and a toothpick inserted into the center comes out clean.
  7. If the top is browning too quickly, loosely cover with foil after 35 minutes.
  8. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use overly ripe bananas for best results. Spoon and level your oat flour to avoid density issues. Monitor baking closely to avoid darkening too quickly.