Easy and Healthy Oat Flour Banana Bread Recipe (made in one bowl!)

This is the oat flour banana bread recipe you need! It’s SO moist and fluffy; you would never guess it’s made with oat flour. It’s easy to make, naturally gluten-free when made with certified gluten-free oat flour, and absolutely delicious. Made with ripe bananas, coconut sugar and oat flour, it’s a delicious twist on classic banana bread that you’ll want to make again and again.

Easy and Healthy Oat Flour Banana Bread

There’s something so nostalgic about banana bread for me. When I was in my early teens, I used to make banana bread all the time, and I was convinced I made the best banana bread ever! It’s one of those recipes I’ve loved for years, and I’ve had plenty of time to figure out exactly what I want from a good banana bread: it needs to be soft, moist, full of banana flavor and easy enough to make without a fuss.

Over the years, I’ve adapted my original recipe to suit the way I like to bake and eat now. Instead of traditional wheat flour, this version uses oat flour, and I’ve swapped the large amount of refined sugar from my original recipe for coconut sugar. I wanted to create a loaf that felt a little more wholesome while still tasting like the comforting banana bread I grew up making.

Getting the texture right with oat flour took some experimenting. Oat flour behaves differently from wheat flour, so I spent a lot of time testing the balance of bananas, butter, eggs, milk and oat flour to get a loaf that stays soft and moist rather than turning dry or dense. After making and testing this recipe over the years, I’m really happy with the result.

This is also a great recipe to have on hand when you have a few very ripe bananas that need using. The riper the bananas, the sweeter and more flavorful the finished loaf will be. I love keeping slices ready for breakfast or a snack, and adding chocolate chips and walnuts is my favorite way to make it feel a little more indulgent.

You can, of course, keep it simple and leave out the mix-ins completely. Either way, this oat flour banana bread is an easy homemade treat that works for breakfast, a snack or dessert.

Why you’ll love this healthy oat flour banana bread

• Soft and moist: Ripe bananas, eggs, melted butter and a little milk help keep this banana bread soft and moist without needing a complicated recipe.
• Easy to make: This is a simple recipe made with everyday ingredients and just one mixing bowl. There’s no need for any fancy equipment or complicated baking techniques.
• Made with oat flour: Instead of traditional wheat flour, this banana bread uses oat flour. You can use store-bought oat flour or make your own by blending oats into a fine powder.
• A great way to use ripe bananas: Those very brown bananas sitting on your counter are perfect for this recipe. The riper the bananas, the sweeter and more flavorful your loaf will be.
• Naturally gluten-free: When made with certified gluten-free oat flour or oats, this recipe is naturally gluten-free.
• Easy to customize: Keep it simple or add your favorite mix-ins. Chocolate chips and walnuts are my go-to, but pecans, dried fruit, coconut or seeds can all be delicious too.
• Perfect any time of day: Enjoy a slice for breakfast, as an afternoon snack or warmed up for dessert. It’s also great to have ready when you want something sweet but homemade.

How is this Banana Bread Healthy?

Ingredients Needed

I’ve listed the ingredients below. To see the measurements and the full recipe, scroll to the recipe card at the bottom of this page!

• Bananas: The star of the show! Use 3 very ripe bananas for plenty of natural sweetness, moisture and banana flavor. Bananas with lots of brown spots are ideal because they are softer and sweeter.
• Coconut Sugar: Adds sweetness and a gentle caramel-like flavor to the banana bread. It works particularly well with the flavor of ripe bananas.
• Grass-Fed Butter: Adds richness and moisture to the loaf. Melt the butter before adding it to the wet ingredients.
• Eggs: Help provide structure and give the banana bread a soft, tender texture.
• Vanilla Extract: Adds warmth and enhances the flavor of the banana and coconut sugar.
• Oat Flour: Gives this banana bread its soft, hearty texture. You can use store-bought oat flour or make your own by blending oats into a fine powder. If you need the recipe to be gluten-free, make sure your oats or oat flour are certified gluten-free.
• Baking Powder: Helps the banana bread rise and gives it a light, fluffy texture.
• Salt: A small amount of salt helps balance the sweetness and bring out the other flavors in the loaf.
• Milk: Just 2 tablespoons help bring the batter together and contribute to the moist texture of the finished loaf.
• Mix-ins of Choice: Chocolate chips, chopped walnuts, pecans, dried fruit or seeds can all be added depending on what you like. You can also leave them out for a simple banana bread.

Ingredient Substitutions

Coconut Sugar: You can replace the coconut sugar with an equal amount of brown sugar or granulated sugar. Keep in mind that this will change the flavor slightly.

Grass-Fed Butter: For the best result, I recommend sticking with the butter used in the original recipe. If you need to avoid dairy, a dairy-free butter alternative may work, but I have not tested this substitution.

Oat Flour: You can make your own oat flour by blending rolled oats until finely ground. If you need this recipe to be gluten-free, make sure you use certified gluten-free oats or oat flour.

Eggs: I recommend using the eggs called for in the recipe for the best texture and structure. I have not tested an egg-free version of this recipe.

Vanilla Extract: This can be omitted if you don’t have any, although I recommend using it as it adds a lovely depth of flavor.

Equipment Needed

• Digital Food Scale – for accurate measuring
• One Mixing Bowl
• Fork or Potato Masher – to mash the bananas
• 2lb Loaf Pan
• Parchment Paper
• Whisk and Spatula

How to make oat flour banana bread

Here is a detailed step-by-step guide to making this easy oat flour banana bread. I’ve included photos throughout the process to show you what the batter should look like at each stage. You’ll also find a printable version of the recipe in the recipe card at the bottom of the page.

Step 1: Prepare your oven and loaf pan

Preheat your oven to 180°C (350°F / 160°C fan oven). Line your loaf pan with parchment paper, making sure the base and sides are covered. A 2 lb loaf pan works well for this recipe and makes it easy to remove the banana bread once baked.

Step 2: Mash the bananas

Add the 3 ripe bananas to a large mixing bowl and mash them until mostly smooth. You can use a fork, potato masher or even your hands. A few small lumps of banana are completely fine and can add little pockets of banana flavor throughout the loaf.

Step 3: Mix the wet ingredients

Add the melted butter, coconut sugar, vanilla extract and eggs to the mashed bananas. Whisk until everything is well combined and the mixture is relatively smooth.

Step 4: Add the dry ingredients

Add the oat flour, baking powder and salt to the bowl. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Try not to overmix the batter, as this can make the finished banana bread denser.

Step 5: Add the milk and mix-ins

Add the 2 tablespoons of milk along with your chosen mix-ins, if using. Gently fold everything together with your spatula until evenly distributed. The batter should be thick but easy to spread.

Step 6: Transfer to the prepared loaf pan

Pour the batter into the prepared loaf pan and smooth the top with a spatula. If you’re adding extra chocolate chips or chopped nuts, you can sprinkle a few over the top before baking.

Step 7: Score and bake

Run a knife down the center of the batter to score the loaf. This gives the bread a place to split as it rises and helps create that classic domed banana bread shape.

Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs attached. Try not to overbake the loaf, as this can cause it to lose some of its moisture.

Step 8: Cool

Allow the banana bread to cool in the loaf pan for about 10 minutes. Then carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing. Allowing it to cool properly gives the loaf time to set and helps prevent the crust from becoming soft from trapped steam.

Tips and Notes

Use ripe bananas: The riper your bananas, the sweeter and more flavorful your banana bread will be. Bananas with plenty of brown spots work particularly well and add natural sweetness and moisture to the loaf.

Don’t overmix: Once you add the dry ingredients, gently fold the batter until just combined. Overmixing can result in a denser banana bread.

Choose your mix-ins: Chocolate chips, chopped nuts, dried fruit or seeds can all be added to the batter. You can also leave them out for a simple banana bread.

Check for doneness: Ovens can vary, so start checking your loaf towards the end of the 35-40 minute baking time. A skewer inserted into the center should come out clean or with a few moist crumbs attached.

Cool on a wire rack: Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps prevent steam from becoming trapped in the loaf and softening the crust.

Customization Ideas

There are lots of ways to customize this oat flour banana bread depending on what you’re craving.

Chocolate chips: Add dark or milk chocolate chips for extra sweetness and chocolatey pockets throughout the loaf.

Nuts: Walnuts and pecans are particularly delicious with banana bread. You can add them to the batter or sprinkle some over the top before baking.

Dried fruit: Raisins, cranberries or chopped dates can add extra sweetness and texture.

Coconut: Add some shredded coconut for a subtle coconut flavor and a little extra texture.

Spices: A little extra cinnamon, or a pinch of nutmeg or ginger, can add extra warmth and flavor.

How to store oat flour banana bread

Allow the banana bread to cool completely on a wire rack before storing it. This is important because storing the loaf while it is still warm can trap steam and make the crust soft or slightly soggy.

Room temperature: Store the cooled banana bread in an airtight container or wrap it well. It is best enjoyed within 1-2 days when stored at room temperature. Keep it somewhere cool and dry, away from direct sunlight and heat.

Refrigeration: For longer storage, keep the banana bread in an airtight container in the refrigerator. The loaf may firm up slightly when chilled because of the butter, so allow slices to come closer to room temperature before serving or warm them briefly in the microwave or toaster oven.

More easy and healthy baking recipes:

• Healthy Banana Muffins
• Healthy Banana Brownies
• 5-Ingredient Oat Flour Cookies
• Healthy Tiramisu

FAQs About Oat Flour Banana Bread

Can I use regular flour instead of oat flour?

Yes, but it will no longer be an oat flour banana bread and will not have exactly the same texture. I recommend following the recipe with oat flour for the intended result.

How ripe should the bananas be for this recipe?

Very ripe bananas are best. Look for bananas with plenty of brown spots on the skin, as they will be softer, sweeter and more flavorful than yellow bananas.

Can I make this banana bread vegan?

I haven’t tested a vegan version of this recipe, so I can’t guarantee the same result with egg or butter substitutions. For the most reliable result, I recommend following the recipe as written.

How can I adjust the sweetness of the banana bread?

The sweetness will depend partly on how ripe your bananas are. For a naturally sweeter loaf, use very ripe, heavily spotted bananas. You can also add a few extra chocolate chips if you’re looking for more sweetness.

Can I make muffins instead of a loaf with this recipe?

I haven’t tested this recipe as muffins, so I can’t give a reliable baking time for that adaptation. For the most consistent result, I recommend making it as a loaf.

Is this banana bread suitable for people with gluten sensitivities?

Yes, this recipe can be gluten-free when made with certified gluten-free oat flour or oats. Oats are naturally gluten-free, but they can be exposed to gluten during processing, so check the packaging if you need to avoid gluten.

Hey! If you make this oat flour banana bread, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page!

Let me know in the comments if you make this oat flour banana bread!