Oat Flour Banana Bread

This bread is sweetened with unrefined sugar. This recipe only calls for ¼ cup of pure maple syrup. You can also use sugar free chocolate chips or no chocolate chips at all.

Eat it for breakfast, dessert or as a snack!

You can freeze this recipe for meal prep! Cook the bread, slice it and freeze it for up to 3 months.

What is oat flour?

Oat flour is simply ground up oats.

The oats are ground until they reach a flour consistency.

Sometimes, it's referred to as oatmeal flour.

You can buy it or make your own at home.

How to make your own oat flour?

Add old fashioned rolled oats to a blender.
Blend until you have obtained a flour consistency.
It's very important that it is as fine as flour or it will change the texture of your baked goods.
You can store the oat flour in an airtight container in a cool and dry area for about 2 months.

Ingredients:

mashed spotty-brown bananas - Use spotty-brown bananas as opposed to yellow or green. The darker in color they are, the sweeter they will be.
olive oil
eggs at room temperature
pure maple syrup
vanilla extract
oat flour (gluten-free if necessary) - You can use store-bought oat flour or make your own. Just make sure you grind it very well into a flour consistency.
ground cinnamon
baking soda
salt
dark chocolate chips

A complete list of ingredients, amounts and instructions is located on the recipe card below.

Ingredient substitutions:

Use another liquid sweetener in place of maple syrup.

I recommend using oat flour for best results. Check out these banana bread recipes for other flour options…

I haven’t tried to make this recipe without eggs. You can try Bob's Red Mill Egg Replacer. I don’t think flax eggs or chia eggs would work well. Try my 5 Ingredient Vegan Banana Bread for an egg free option!

How to make oat flour banana bread:

First, preheat your oven.
Grease an 8x4 loaf pan or use parchment paper.
Set it aside.

In a mixing bowl, whisk together the wet ingredients.

Combining the wet and dry ingredients together.

Add the dry ingredients.
Combine with rubber spatula.
Fold the chocolate chips into the batter when the flour is almost all mixed.

Banana bread batter in a bowl and in a loaf pan.

Pour the batter into the loaf pan.
Bake.

Let the bread cool in the pan for 5 minutes.
Place it on a wire cooling rack to cool completely.

Recipe pro-tips:

Use spotty-brown bananas opposed to yellow or green. The darker in color they are, the sweeter they will be.

I love using store bought oat flour. It has the perfect flour consistency. It can be more difficult to achieve the same exact texture blending oats at home.

Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.

Don't over mix the batter. Mix until just combined. You can wind up with tough or gummy muffins that won't rise if over mixed.

I recommend an 8x4 loaf pan. I find that the bread rises so well in this size pan. Mine is linked HERE.

If the loaf is browning too quickly, open the oven and place an aluminum foil dome/tent over the top of the loaf and continue to let it bake.

Don’t over bake the bread or it will be dry. Once the bread has been baking for about 35 minutes, I suggest inserting a toothpick into the middle of the bread. If the toothpick comes out pretty much clean, it's done.

Sliced banana bread with chocolate chips.

Frequently Asked Questions

Does oat flour bake well?

Yes, it bakes well and has a wonderful texture.

What does oat flour taste like?

It has a nutty and sweet flavor, just like oats.

Recipe variations:

If you don't want to add dark chocolate chips, omit them completely or add these options instead...

milk chocolate chips
white chocolate chips
sugar free chocolate chips
chopped walnuts
chopped pecans

Storage directions:

Store this banana bread in an airtight container at room temperature for up to 2 days.

Or, store in the freezer for up to 3 months.

Oat Flour Banana Bread is a tasty and healthy breakfast, snack or dessert. Made with mashed banana, olive oil, maple syrup and oat flour.

5 from 7 votes

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Prep Time 8

Cook Time 40

Course Dessert

Cuisine American

Servings servings

Calories 218 kcal

Ingredients

¾ cup mashed spotty-brown bananas - Use spotty-brown bananas as opposed to yellow or green. The darker in color they are, the sweeter they will be.
⅓ cup olive oil
2 eggs at room temperature
¼ cup pure maple syrup
1 teaspoon vanilla extract
1 ½ cups oat flour (gluten-free if necessary) - You can use store-bought oat flour or make your own. Just make sure you grind it very well into a flour consistency.
½ teaspoon ground cinnamon
1 teaspoon baking soda
1 pinch salt
⅓ cup dark chocolate chips

Instructions

First, preheat your oven to 350 degrees F. Grease an 8x4 loaf pan or use parchment paper. Set it aside.
In a mixing bowl, whisk together the mashed banana, oil, eggs, maple syrup and vanilla extract.
Add the oat flour, cinnamon, baking soda, and salt into the bowl. Combine with rubber spatula. Fold the chocolate chips into the batter when the flour is almost all mixed. Don't overmix the batter. Mix until just combined. You can wind up with tough or gummy banana bread that won't rise if you keep mixing.
Pour the batter into the loaf pan. Bake at 350 degrees F for 35-40 minutes. Mine was perfect at 38 minutes. Once the bread has been baking for about 35 minutes, I suggest inserting a toothpick into the middle of the bread. If the toothpick comes out pretty much clean, it's done.
Let the bread cool in the pan for 5 minutes. Then, gently remove it from the pan and place it on a wire cooling rack. Allow the banana bread to cool for at least 1 hour before slicing. Do not cut it while it’s still warm. It will fall apart.

Notes

Use spotty-brown bananas opposed to yellow or green. The darker in color they are, the sweeter they will be.

I love using store bought oat flour. It has the perfect flour consistency. It can be more difficult to achieve the same exact texture blending oats at home.

Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.

Don't over mix the batter. Mix until just combined. You can wind up with tough or gummy muffins that won't rise if over mixed.

I recommend an 8x4 loaf pan. I find that the bread rises so well in this size pan. Mine is linked HERE.

If the loaf is browning too quickly, open the oven and place an aluminum foil dome/tent over the top of the loaf and continue to let it bake.

Nutrition Facts

Oat Flour Banana Bread

Amount Per Serving

Calories 218 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Trans Fat 0.003g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 33mg11%

Sodium 141mg6%

Potassium 196mg6%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 9g10%

Protein 4g8%

Vitamin A 59IU1%

Vitamin C 2mg2%

Calcium 44mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

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Oat Flour Banana Bread

Why you'll love this oat flour banana bread recipe:

What is oat flour?

How to make your own oat flour?

Ingredients:

Ingredient substitutions:

How to make oat flour banana bread:

Recipe pro-tips:

Frequently Asked Questions

Recipe variations:

Storage directions: