Oat Flour Banana Bread – Detoxinista

Oat Flour Banana Bread Ingredients

Here’s what you’ll need:

• Oat Flour. If you’re not familiar with oat flour, it’s simply pulverized oats. You can even make oat flour at home if you have rolled oats on hand. While oats are naturally gluten-free, they can be contaminated during the manufacturing process, so shop for “certified gluten-free” oats if needed.
• Ripe Bananas. Wait to make this recipe until you have three very ripe bananas sitting on your counter. This recipe tastes best when using bananas that are almost overripe, making them as naturally sweet as possible.
• Eggs. Since oat flour is gluten-free, it doesn’t have the same binding protein (gluten) that wheat flour does. As a result, you’ll need to use more eggs to get a familiar banana bread texture. Don’t use an egg substitute! If you need an egg-free recipe, try my Vegan Banana Bread recipe, which has already been tested for you.
• Olive Oil. There’s a reason this recipe doesn’t call for butter or coconut oil. Those two options solidify when chilled, making the bread less tender as it cools. Use olive oil, or another mild vegetable oil, for the best texture.
• Coconut Sugar. If you prefer working with natural sweeteners, this is the best granulated sugar option, as it gives the bread an authentic taste and texture. Refer to the substitution notes below if you need to make a swap or want to reduce the sweetness.
• Baking Powder. In my experience, this works better for breads and muffins than baking soda. It provides lift, so your bread won’t be soggy in the middle.
• Spices. Ground cinnamon, vanilla extract, and salt complete the flavor, making each bite taste delicious.

How to Make Banana Bread with Oat Flour

Step 1:

Preheat the oven to 350°F and lightly grease a 9×5-inch loaf pan. Press a piece of parchment paper into the bottom of the pan to guarantee easy removal later.

Peel the bananas and add them to a large mixing bowl. Use a fork to mash the bananas until they are smooth and pureed. It’s okay if a few small lumps are still visible.

Add the eggs, olive oil, and vanilla extract to the bowl and mix until well combined.

Step 2:

Next, add the oat flour, coconut sugar, baking powder, ground cinnamon, and salt. Stir until the batter looks relatively uniform.

It’s okay if you still see a few small lumps of banana, but there should be no clumps of flour remaining.

Step 3:

Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle a few walnuts or chocolate chips on top, if you’d like extra texture. (This is optional.)

Bake until the center of the loaf feels firm to the touch, about 45 to 50 minutes. A crack should form in the center of the loaf, so it’s a good sign if you see it!

Remove the loaf from the oven and let it cool completely in the pan, or for at least 1 hour. It’s easiest to slice if the loaf is cool. Cut it into slices that are slightly less than 1 inch thick, yielding about 10 slices in total.

Storage Tips

You can store oat flour banana bread in an airtight container in the fridge for up to 5 days. It’s delicious when served chilled, or you can let it come to room temperature again.

Alternatively, you can freeze individual slices for up to 3 months. Thaw them in the fridge overnight before serving, or reheat quickly in the microwave using 30-second intervals.

More Healthy Banana Recipes

If you try this oat flour banana bread, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.