Calling all my banana bread lovers, this recipe is for you! I think banana bread may be one of my top 10 favorite things to make. Better yet, it takes one bowl and 10 minutes to prep! I’m always looking for my new favorite oat flour banana bead recipe that is gluten-free and low sugar but still moist and rich in flavor.
I love to serve this healthy banana bread at brunch along with my other favorite recipes, Sheet Pan Egg Bake with Sweet Potato and Seasonal Vegetables, Gut Healthy Green Smoothie, and Simple Four Ingredient Blueberry Smoothie.
The Secret Ingredients to this Easy Gluten-Free Banana Bread
This Gluten-Free Banana Bread with Oat Flour is my new go-to recipe. Overripe bananas and oat flour make the base, binded together with coconut oil, eggs or vegan eggs (see below about vegan eggs!).
Coconut sugar adds a bit more caramel sweetness to the bananas. Both baking soda and baking powder help the bread rise and be oh so tender. I love adding cinnamon for spice as well as walnuts for a bit of texture and nutty flavor.
One of the best parts of this recipe is that it takes only one bowl and just 10 minutes to prep! I like to mix the batter when I first wake up in the morning and then bake it while I get ready for my day. The next thing I know, my banana bread is ready for an on-the-go breakfast before my morning workout, it doesn’t get much better than that!
How to Make Gluten-Free Oat Flour Banana Bread
- Mash the overripe bananas: Extremely overripe bananas are essential here!
- Add the wet ingredients: This includes the coconut oil, eggs, coconut sugar, and vanilla and mix well to combine.
- Add the dry ingredients: This includes almond flour, baking soda, baking powder and cinnamon, and stir well to combine.
- Fold in the walnuts: Add them last so they don’t sink to the bottom of the batter!
- Place in a greased 9×5-inch loaf pan (my favorite is here!)
- Top with a banana halved lengthwise on top
- Bake for 55 to 65 minutes or until an inserted toothpick comes out clean
- Cool for 30 minutes in the pan, then slice and enjoy!
The Easiest Homemade Oat Flour
Did you know you can make gluten-free oat flour easily at home in less than 2 minutes? It’s also a cheaper way to make oat flour as well, so no need to buy it at the store!
Simply, take gluten-free old fashioned oats and blend them in your food processor or high speed blender until finely ground like flour. Store in an airtight container for up to 1 month at room temperature.
Tips for Healthy Banana Bread Recipe
- Turn this into vegan and dairy-free banana bread! This recipe is so easy to make vegan. Substitute the eggs for flax eggs. One flax egg is 1 tablespoon ground flaxseed mixed with 3 tablespoons of water. Allow to sit for 5 minutes until thickened and it’s ready to use.
- Overripe bananas: I can’t stress this enough, be sure your bananas have brown spots on the skin and are pretty mushy. What you think is overripe probably isn’t overripe enough!
- Store overripe bananas in the freezer: when I have extra overripe bananas, I peel them and store them in a ziptop bag in the freezer so I can make this oat flour banana bread easily on the fly.
- Store this banana bread wrapped in foil for up to 4 days at room temperature. This banana bread freezes beautifully. I like to slice the bread and freeze the individual slices wrapped in plastic wrap, then just thaw and toast to serve.
- Substitute whichever gluten-free flour you like! I prefer oat flour in this recipe since it makes the bread so tender, but you can also use almond flour.
Dairy-Free and Vegan Ingredient Swaps
This recipe can be both dairy-free as well as vegan (plus it’s already gluten-free!) with just one easy swap, the eggs. Use a vegan egg in this case. My formula for a vegan egg is:
1 vegan egg = 1 tablespoon ground flaxseed + 3 tablespoons water
Mix everything in a small bowl and allow to thicken for 5 minutes before stirring into the recipe.
I can’t wait for you to make this recipe, please drop your feedback using a star or a comment!
Try these other favorite recipes!
The Best Gluten-Free Banana Bread with Oat Flour
Ingredients
- 2 tablespoons coconut oil, melted, or avocado oil plus additional for greasing
- 1 1/2 cups mashed overripe banana (about 3 bananas)
- 2 large eggs or 2 vegan eggs beaten
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon plus additional for sprinkling
- 1 peeled banana sliced in half lengthwise for topping
- 1/2 cup walnuts finely chopped, plus 1 to 2 tablespoons additional for topping
Instructions
- Preheat the oven to 350ºF. Lightly spray a 9×5-inch loaf pan with oil and line with parchment paper. Set aside.
- In a large mixing bowl, mash bananas very well with a fork. Add in the eggs, coconut sugar, oil and vanilla, and stir well until no large clumps remain.
- Add the oat flour, baking soda, baking powder, and cinnamon into the bowl and give everything a mix using a spatula.
- Fold in the chopped walnuts and stir again.
- Pour into the loaf pan and top with a sliced banana, sprinkle of cinnamon and additional walnuts.
- Bake for 55 to 65 minutes until a toothpick inserted into the loaf comes out clean. Remove from the oven and allow to cool in the pan for 30 minutes before slicing and serving.
Notes
- Feel free to substitute your favorite gluten-free flour in this recipe. Almond flour is a delicious option too!
- To make this recipe vegan and dairy-free, use a flax egg. One flax egg is 1 tablespoons ground flaxseed + 3 tablespoons water mix to combine and allow to sit and thicken for 5 minutes.
- Store this bread for up to 4 days at room temperature.
- To freeze this bread, slice into individual servings and wrap in plastic. Freeze for up to 1 month.
[…] Oat Flour: Another gluten-free essential flour, you can make this easily by blending old fashioned oats in a high speed blender or food processor until finely ground, I explain more here. […]