Oat flour banana bread is what I reach for when my brown-spotted bananas look more like a science experiment than a breakfast. You know those days—you want to bake, but you’re not messing with complicated stuff. You just need a cozy, good-for-you treat that doesn’t taste like, well… sadness. I’ve messed up plenty of banana bread in my life, but not this oat flour banana bread. It’s reliable. Oh, and it’s sneaky-healthy, which makes it my go-to when I’m needing a snack without the guilt (but still want a little drama). 
Why Make This Recipe?
People, this recipe saves the day. Every. Single. Time. My kitchen turns into a five-star bakery (in my head, anyway) when this oat flour banana bread is baking. The smell? It’s what nostalgia must smell like. Honestly, sometimes I bake it just for that.
What’s so great about oat flour banana bread, you ask? First, you don’t have to fuss with mysterious fancy flour. Just pop oats in a blender—done. And, if you’re someone who’s always running out of eggs or out of patience, this is forgiving. It’s super moist, hearty, and just a bit chewy. Oh, and it won’t try to be a cake. It’s bread. Like, real banana bread.
My kids—who are suspicious of “healthy” anything—will eat half a loaf and ask for more. Even better, my gluten-sensitive pals can actually eat it (score one for oat flour). You can jazz it up too. Chocolate chips, nuts, peanut butter swirl… whatever you have on hand. If banana recipes are your thing, don’t miss my regular banana bread or the fun twist with banana French toast casserole.
I made this last weekend, and my family didn’t even know it was oat flour. Tastes just like the classic but way lighter! – Jamie R.
How to Make Oat Flour Banana Bread
Ready for the easiest banana bread ever? First, grab your bananas—the riper, the better. Mush them up (I mean, really go to town). Mix in the wet ingredients like eggs and a splash of vanilla. I use oat flour instead of your basic white flour. You can buy it, but I always blend rolled oats because it’s cheap and easy. Just whiz them up until powdery.
In another bowl, I dump the dry stuff—think oat flour, a little baking soda, a pinch of salt, maybe cinnamon if I’m feeling wild. Toss the wet and dry together. Stir, but just until it’s barely mixed. This is the secret. Don’t get all whisk-happy or you’ll have tough bread.
Pour into a loaf pan, sprinkle with maybe some oats or nuts on top for looks, and bake. Mine usually goes for 50-55 minutes but start checking around 45. A toothpick should come out a little crumby, but not wet.
Looking for something with even less effort? Maybe try these easy banana bread recipe (3 ingredients, no yogurt) or the 3-ingredient flourless oat pancakes on laid-back mornings.
Easy Swaps & Substitutions
Sometimes you just gotta roll with what’s in your cupboard, right? Good news, oat flour banana bread is super flexible.
You’re out of honey? Try maple syrup or even regular sugar. No eggs? Use a flax egg (that’s just flaxseed meal mixed with water—easy peasy). If dairy’s off the table, swap milk for almond or oat milk—nobody will know.
Want to sneak in more protein? Toss in some nuts or a swirl of peanut butter. Throw in a handful of chocolate chips if you’re in the mood to misbehave. Or, for extra cozy flavor, a sprinkle of cinnamon or nutmeg goes a long way.
One more thing, if oat flour’s not your jam, you can use almond flour, but be aware it’ll be a bit moister. Don’t stress, though—this isn’t the Great British Bake Off.
Got a hankering for more oats? Check out fluffy oat flour pancakes and get creative.
Storing and Freezing Oatmeal Banana Bread
Life hack: this oat flour banana bread keeps well. I don’t bother with plastic wrap (who keeps that handy anyhow?). Just wrap your bread in a clean kitchen towel and pop it in a bread box, or seal it up in an airtight container if you’re fancy. It’ll stay moist for about 3 days sitting out.
Need it to last longer? Toss it in the fridge. It’ll stretch for about a week. Heads up—it gets a little firmer, so toast slices for best results.
Got leftovers or made a double batch? Slice and stash in the freezer. Layer with parchment and freeze in a bag. It reheats like a champ in the toaster. Quick breakfast, midnight snack, lazy movie treat—you name it.
If you’re bitten by the freezer baking bug, the simple and healthy banana oatmeal cookies freeze just as well. Imagine a lunchbox with both (dream big).
Tips to Make the Best Recipe
Just a few secrets—learned the hard way:
- Use super ripe bananas (almost black = best flavor)
- Don’t overmix the batter or it’ll be tough. Just stir until you don’t see flour
- Want extra flavor? Sprinkle in walnuts, pecans, or dark chocolate chips if your soul calls for it
- Let it cool before slicing—hard to wait, but it makes tidy pieces (not mushy ones)
Got an oat craving? The honey oat sourdough bread can totally be your next kitchen experiment!
Common Questions
Can I make this bread gluten free?
Yep! Just use certified gluten-free oats to blend into oat flour. Easy.
How do I know when my bread’s done?
When a toothpick comes out clean or a bit crumby from the center, you’re set. Top might crack—that’s perfect.
What’s the best way to mash bananas?
I use a fork, sometimes my knuckles when no one’s watching. A potato masher works too.
Can I skip sweetener?
You can—if you like things less sweet. But bananas alone may not give you bakery flavor.
Does oat flour banana bread taste oaty?
A little, but mostly it’s banana heaven. Especially if you use super ripe fruit.
Ready for Your Next Bake?
If oat flour banana bread’s on your mind, just go for it—mess-ups and all. Most of the time it’ll turn out warm, cozy, and magically healthy-feeling. Trust me, making your own Oat Flour Banana Bread gluten-free is way more satisfying than buying a boring loaf. And if you get hooked, try my best banana bread chai latte recipe or the apple cinnamon oatmeal for your next inspiration. Here’s to your kitchen smelling like homemade memories. 
Print
Oat Flour Banana Bread
- Total Time: 65 minutes
- Yield: 1 loaf (about 8 servings) 1x
- Diet: Gluten-Free, Vegetarian
Description
A moist and hearty banana bread made with oat flour, perfect for using up ripe bananas and sneaking in some healthy ingredients.
Ingredients
- 3 ripe bananas
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup honey or maple syrup
- Nuts or chocolate chips (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Mash the ripe bananas in a large bowl until smooth.
- Mix in the eggs and vanilla extract.
- In another bowl, combine the oat flour, baking soda, salt, and cinnamon.
- Stir the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and top with nuts or chocolate chips if desired.
- Bake for 45-55 minutes, or until a toothpick comes out clean or slightly crumby.
- Let it cool before slicing.
Notes
For added flavor, consider mixing in nuts or chocolate chips. Store in a kitchen towel or airtight container for up to 3 days at room temperature, or in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg