This is the only Oat Flour Banana Bread recipe you need. It’s SO moist and fluffy, you would never guess that it’s made with oat flour! It’s easy to make, it’s healthy and just absolutely delicious. It’s also naturally gluten-free and refined sugar-free and you’re going to love it!
After much experimentation and anticipation, I’m thrilled to share with you the ultimate recipe for a delectably moist and scrummy oat flour banana bread. This recipe has been meticulously crafted to strike the perfect balance between indulgence and health, making it an ideal treat for any time of day.
Now, I must confess, the reason it took me so long to unveil a banana bread recipe is simply because I didn’t want to disappoint. Banana bread is an iconic comfort food that holds a special place in our hearts, so I was determined to get it just right. After numerous trials and tweaks, I’m confident that this recipe will meet your expectations and then some!
why you’ll love this healthy banana bread
- Perfect for All: Whether you’re a seasoned baker or just starting, this recipe is foolproof.
- Nourishing Ingredients: Simple yet nourishing components you likely have in your pantry.
- Naturally Sweet: The bananas and a touch of coconut sugar keep the sweetness in check.
- Versatile Treat: Enjoy it as a snack, dessert, or even a wholesome breakfast.
- Gluten-Free Goodness: With certified gluten-free oats, it’s a gluten-sensitive dream.
- Rich in Fiber: Thanks to the oat flour, each slice is a fibre-rich delight.
- Customizable: Play with add-ins to tailor the bread to your current cravings.
Ingredients Needed
Without further ado, let’s take a look at the wholesome and delicious ingredients that come together to create this masterpiece:
- Bananas: The star of the show! Ripe bananas bring natural sweetness and moisture to the bread. Use VERY ripe bananas for an extra sweet loaf.
- Extra Virgin Olive Oil: A heart-healthy fat that adds richness and a lovely moistness.
- Coconut Sugar: A healthier alternative to refined sugar, coconut sugar imparts a gentle caramel flavour.
- Eggs: Providing structure and a touch of protein, eggs are essential for that perfect rise.
- Vanilla Extract: Elevating the flavour profile with a warm and inviting aroma.
- Oat Flour: The hero of our healthy twist! Oat flour ensures a gluten-free base that’s fibre-rich and satisfying. You can buy oat flour or make your own by blending oats into a fine powder.
- Baking Powder: This leavening agent guarantees a fluffy texture and a lovely rise.
- Salt: Balancing the sweetness and enhancing all the flavours.
- Dark Chocolate: This is optional, but I LOVE chocolate chips in banana bread because a bit of chocolate makes everything better! Opt for dark chocolate with a high cocoa content for a dose of antioxidants. You could also use some chopped nuts or berries! To keep this banana bread refined sugar free you can use this chocolate.
Ingredient Substitutions
Coconut Sugar: You can replace coconut sugar with an equal amount of brown sugar or granulated sugar.
Extra Virgin Olive Oil: You can use melted coconut oil, melted butter, or another neutral oil like canola oil or vegetable oil.
Oat Flour: If you don’t have oat flour on hand, you can make your own by blending rolled oats in a food processor until they turn into a fine powder.
Eggs: If you’re looking for an egg-free option, you can replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Vanilla Extract: Vanilla extract adds a wonderful aroma, but if you don’t have any, you can omit it or use almond extract for a different twist.
How to make oat flour banana bread
I’ve written the step-by-step method below, but I’ve also made a video for you to follow along with!
Step 1: Prep
Begin by preheating your oven to 350°F (175°C). While the oven works its magic, line your loaf pan with parchment paper to ensure your banana bread doesn’t stick. Use a 2lb Loaf Tin if possible. If your loaf tin is smaller, you will need to bake it for longer, and if it’s bigger, you’ll need to bake it for less time. Keep an eye on it.
Step 2: Mash those Nanas
In a large mixing bowl, lay your three ripe bananas. Using a fork, whisk, potato masher, or even your hands, mash the bananas until they transform into a smooth, creamy consistency.
Step 3: Wet Ingredients
Into the bowl of mashed bananas, add the extra virgin olive oil, coconut sugar, vanilla and eggs and whisk it up well.
Step 4: Dry Ingredients
In a separate bowl, whisk your dry ingredients to ensure even distribution throughout the banana bread. Add this to the wet ingredients along with your mix-ins and fold until well combined.
Step 5: Almost there!
Transfer the mixture to your loaf tin. You can slice a banana down the middle and add this on top of your loaf. You can also add some more chocolate chips to the top for extra goodness.
Step 6: Bake
Run a knife down the centre of the loaf (as in you’re scoring bread) – this helps the loaf to rise to perfection. Pop your baby in the oven and be patient!
Step 7: A bit more patience
Leave your banana bread to cool to room temperature inside the loaf tin before removing and slicing!
How to store oat flour banana bread
Proper storage is crucial to maintain the freshness and quality of your oat flour banana bread. Here are the storage instructions:
Room Temperature: For a short-term delight within 1-2 days, shield your banana bread from the elements by placing it in an airtight container or securely wrapping it in plastic wrap. Choose a cool, dry spot away from sunlight and heat to keep its freshness intact.
Refrigeration: If you’re extending your enjoyment to a week, opt for refrigeration. Seal the banana bread with plastic wrap or in an airtight container before sliding it into the fridge. This protective cocoon maintains its moistness and safeguards against spoilage. Warm slices briefly in a microwave or toaster oven before serving for that just-baked feel.
Freezing: Wrap each slice with plastic wrap followed by a layer of aluminium foil, or use freezer-safe zip-top bags. Exclude as much air as possible to ward off freezer burn. Your frozen treasure can keep well for 2-3 months. When craving strikes, thaw in the fridge overnight or give a slice a quick zap in the microwave or toaster.
Remember that the texture of the banana bread might change slightly after freezing, but the flavour and overall quality should remain excellent.
enjoy your oat flour banana bread!
So there you have it – the long-awaited and perfectly curated recipe for easy and healthy oat flour banana bread. With ripe bananas, oat flour, and a touch of dark chocolate, this bread exemplifies the harmony of flavours and the joy of mindful indulgence. Bake a batch, share the love, and relish in the fact that you’ve found your go-to recipe for guilt-free comfort. Happy baking!
more easy and healthy baking recipes:
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Easy & Healthy Oat Flour Banana Bread
Equipment
Ingredients
- 3 Bananas around 300g or 1 1/4 cups
- 60 g Coconut Sugar 1/4 cup
- 50 g Extra Virgin Olive Oil 1/4 cup
- 2 Eggs
- 1 tbsp Vanilla Extract
- 240 g Oat Flour 2 cups – blended oats
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 Banana optional – for topping
- 80 g Dark Chocolate 1/2 cup – optional
Instructions
- Preheat your oven to 180°C (350°F / 160°C fan oven) and line your loaf pan with parchment paper.
- In a large bowl, mash three ripe bananas until smooth using a fork, whisk, masher, or hands.
- Whisk together mashed bananas, olive oil, coconut sugar, vanilla, and eggs.
- In a separate bowl, whisk oat flour, baking powder and salt, then fold into wet mix along with the chocolate or other add-ins.
- Pour mixture into loaf tin. Add a sliced banana on top and extra chocolate chips if you like.
- Score the loaf's centre with a knife, then bake for perfection.
- Let banana bread cool in the tin at room temperature before slicing.
