Oat Flour Banana Bread
Moist and soft banana bread made entirely with oat flour. This is a gluten free, one bowl recipe that yields a tall, soft loaf.
I have this oat flour banana muffin recipe that is a favorite among readers (and fans of oat flour) on the site. I’ve had a few people tell me that they’ve baked it into an oat flour banana bread loaf and had some success, though when I tried it, my own loaf was a little short and fell after baking so I got to work on testing a purely oat flour banana bread.
Recipe Origins
It’s a funny thing: depending on their vessel (baking pan) and temperature, cakes that have the same ingredients will rise differently. Another example of this is my everyday butter cake which rises fabulously as a cake, but less so as a cupcake.
One of the things I did for this recipe was to use two different leavening agents: baking soda and powder. Banana bread, due to the large amount of fruit added, tends to be leavened with baking soda. I add a little powder to give it that extra lift. This one also has more egg, more banana and more flour (oat flour!) so that the loaf would be taller and each slice, quite grand.
Recipe Ingredients
Sugar: brown, light or dark is fine. Turbinado cannot substitute here as it lacks moisture.
Eggs: whole, large. It’s best if they are at room temperature. If you forget to take them out early, set them in a bowl of warm water a few minutes before baking.
Cinnamon: ground. Additional spices would work here, like cardamom, ginger, nutmeg, etc.
Oil: I opt for avocado oil (the chosen brand) as it’s flavorless.
Bananas: overripe, oversoft browned bananas.
Oat flour: store-bought commercial brand oat flour like arrowhead mills or bob’s red mill. I have not had success making oat flour at home (blending rolled oats into a fine powder).
Salt: fine sea salt. If using table salt, use half the amount.
Leavening: both baking soda and baking powder are used for this loaf.
Yogurt: full fat or greek, sour cream works too. Plain.
How to make Banana Bread with Oat Flour
Prep the pan: grease with oil or butter and cut a sheet of parchment paper to fit the loaf pan (the longer side) and press it into the pan. Use metal clips to hold it in place if it needs it.
In a large bowl, whisk together the sugar and eggs: we’re looking for the color to significantly change as we whisk. It should be lighter and airy as air is beaten into the eggs, trapped by the bits of sugar.
> You can do this by hand or use a hand mixer.
Add the salt and cinnamon as you whisk.
Slowly we’ll add the oil, pouring it while beating.
Once it’s incorporated, mash the bananas with a fork then add them to the bowl and whisk to combine.
Add the oat flour, baking soda, and baking powder. Dollop in the yogurt and whisk to just combine.
> If you’re adding nuts or chocolate chips, stir them in now.
Pour the batter into the prepared pan and smooth into an even layer.
> I like to give my oat flour time to absorb the liquid from the batter, so once I get to this step I leave it to rest for about 10-15 minutes while the oven preheats.
Bake the loaf in the center rack, until a cake tester comes out clean – this will take around an hour.
When it’s done baking, use the parchment overhang to lift the loaf out and place on a cooling rack.
It’s best warm but keeps great for 2-3 days as long as it’s in an airtight container!
Oat Flour Banana Bread Recipe
Oat Flour Banana Bread
Ingredients
- 200g or 1 cup brown sugar dark or light
- 3 large eggs at room temperature
- 1 tablespoon ground cinnamon
- ¾ teaspoon fine sea salt
- 100g or ½ cup avocado oil
- 420g or 4 medium overripe bananas
- 350g oat flour, commercial brand, see above for why if measuring by cup amount use 1 packed cup oat flour and an additional 2 tablespoons
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 60g or ¼ cup greek yogurt
Method
- Prep a standard size metal loaf pan (1 lb) 8.5 x 4.5 inches: grease it all over and line it with a sheet of parchment paper (cut the paper to size).
- Whisk the eggs and sugar together in a large bowl until the mix is several shades lighter and airy; adding the cinnamon and salt as you whisk. You can also use a hand mixer to do this.
- With the mixer on (or while whisking) slowly pour in the oil. Whisk very well to combine.
- Mash the bananas with a fork and scrape into the bowl, whisk to combine.
- Add the oat flour, baking powder and baking soda. Gently start to mix it in then add the yogurt and mix until the batter is smooth. If you are adding nuts or chocolate chips, stir them in now.
- Pour the batter into the prepared pan. Leave on the counter for 10-15 minutes while the oven preheats to 350 F (conventional).
- Bake the loaf in the center, until a cake tester inserted into the center comes out clean - about 60 minutes but check it at 50-55 to be sure.
- Use the parchment overhang to lift the loaf out and place on a cooling rack. Enjoy warm or wait until it’s cool to eat. Store leftovers in an airtight container, they’ll keep for 2-3 days.
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