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