Oat Flour Banana Bread

This renowned gluten-free banana bread recipe is widely regarded as the best. This quickbread is delightfully moist, boasting a light, airy texture that’s further enhanced by the subtle sweetness of pure maple syrup. Its effortless assembly makes it an ideal treat for any occasion.
Contents
Why You’ll Love This Recipe Ingredients Needed Recipe Substitutions Can you spare a minute to bake something truly scrumptious? Then let’s get started on this utterly divine oat flour banana bread!Brittany’s Tip!Serving Suggestions How to Store and Freeze Frequently Asked Questions More Quick Bread Recipes

Since experimenting with the GoNanas Banana Bread Mix and baking mini muffins with Olivia on a memorable weekend, I’ve longed to craft my own oat flour banana bread recipe.

When baking with oat flour, I’ve found that combining it with almond flour yields better results. This is why I often blend the two in recipes like my tahini banana bread and protein banana bread – to avoid density issues. But surprisingly, this particular recipe stands out, producing a lovely texture without any adjustments needed.

I’m thrilled my banana bread didn’t end up being dense and heavy. This utterly divine bread boasts a tantalizingly tender crumb, with an extraordinary softness that simply defies description. Let’s get started already!

Why You’ll Love This Recipe

Crafted with oat flour, this scrumptious banana bread boasts a natural gluten-free profile, rendering it an ideal choice for those adhering to specific dietary requirements or preferences.
This straightforward recipe demands minimal effort and equipment, making it accessible to everyone. You likely already possess all necessary ingredients to bake this bread within arm’s reach.
The subtle combination of ripe bananas and pure maple syrup infuses the bread with a wholesome sweetness, rendering refined sugar unnecessary. With just 4 grams of sugar, a single slice is an excellent choice for those watching their sugar intake!
Whether you’re a fan of indulging with rich chocolate chips, crunchy nuts, or sweet and chewy dried fruit, the possibilities are endless – making this recipe entirely yours to customize.

Ingredients Needed

The star of the show: a natural sweetener and humectant that imparts moisture-rich qualities. Ensure that you’re employing bananas at their peak ripeness, featuring prominent brown speckles, to attain optimal outcomes. The riper the better! I often freeze ripe bananas to utilize them in future banana bread recipes. Just thaw and use!
Provides cohesion by binding ingredients together, imparting shape and texture to the bread.
Naturally sweetens bread without requiring refined sugar’s use.
You can opt for either coconut oil, olive oil, or rich and creamy avocado oil. This technique ensures that the bread remains tender and stays fresh for a longer period.
That’s what makes the bread gluten-free. Without a priori knowledge of oat flour, you can readily produce your own at home by blending rolled oats in a blender until they transform into a flour-like consistency.
These natural yeast cultures aid in leavening the dough, resulting in a light and airy crumb.
infuses a rich, comforting warmth that harmonizes beautifully with the sweet bananas.

Recipe Substitutions

Consider substituting the oil with Greek yogurt or applesauce for a healthier alternative. This unique combination of ingredients will keep the bread remarkably fresh and succulent without adding any unnecessary fat.
Consider substituting the maple syrup with honey or agave nectar for added flavor diversity. While both options function well as natural sweeteners, honey’s subtle richness sets it apart from maple syrup, which lends a distinctively sweeter taste to the bread.
Since I’m unsure about the result of using flax eggs in this recipe, I’d love to hear from anyone who tries it and can share their experience in the comments below. Considering a plant-based alternative? Try our renowned vegan banana bread recipe instead.

Can you spare a minute to bake something truly scrumptious? Then let’s get started on this utterly divine oat flour banana bread!

Combine the dry ingredients in a mid-sized mixing bowl. Stir to combine.

Combine the wet ingredients in a separate bowl. Combine ingredients until a seamless blend forms.

Combine the dry ingredients with the wet ingredients in a single bowl, gently stirring until they are just incorporated.

Pour the batter into a greased and floured loaf pan, smoothing the surface to ensure even baking. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the item comes out clean.

Brittany’s Tip!

Once you’ve mixed your batter, allow it to rest for a period of 5-10 minutes as you preheat your oven to the desired temperature. Allowing the oat flour to thoroughly absorb the moisture enables the bread to attain a superior texture, resulting in a more even rise when baked in the oven. Patience in small doses can yield profound results.

Serving Suggestions

There’s nothing quite like the joy of biting into a slice of freshly baked banana bread. I delight in savoring a slice of toast at dawn, often paired with the richness of melted butter or the earthy essence of nut butter. Here are some ideas:

How to Store and Freeze

Once the oat flour banana bread has fully cooled, you can preserve its freshness by wrapping it tightly in plastic wrap, aluminum foil, or storing it in an airtight container at room temperature for 3-4 days or refrigerate it for up to a week.

Stored in an airtight container at -18°C or below, this loaf will keep its freshness and quality for up to three months when frozen. Frozen whole loaves or conveniently pre-sliced options ensure seamless serving whenever you’re ready to indulge in a freshly thawed treat. Thaw frozen bread by leaving it in the refrigerator overnight or at room temperature for several hours. Alternatively, you can quickly defrost it in a microwave-safe container on medium heat or in a toaster oven set to 350°F (175°C) for about 5-7 minutes, checking every minute to avoid overheating.

Frequently Asked Questions

Yes! Easily transform rolled oats into a fine, flour-like texture by blending them in a high-speed blender or food processor until they achieve the desired consistency. It’s a great, budget-friendly option! For a smoother and more consistent oat flour, follow these steps to grind rolled oats into a fine powder.

I’m not one to try new things without a good reason, so until someone proves me wrong, I won’t be giving it a go. Divide the batter evenly among 12 muffin cups and bake in a preheated oven at 350°F for approximately 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Please ensure you monitor the baking process closely.

Provided that you utilise certified gluten-free oats when preparing the oat flour, this recipe is guaranteed to be gluten-free. When shopping for gluten-free products, double-check the packaging for any potential cross-contamination warnings, as some oat producers process their ingredients alongside wheat-containing grains.

This recipe has been rigorously tested to optimize its performance using oat flour; substituting other flours may compromise the final result. Looking for an alternative to traditional baked goods that just happen to contain gluten? You might consider my recipe for almond flour banana bread – a delicious and gluten-free option. Looking for a delicious and wholesome treat? Try my scrumptious healthy banana bread recipe that uses all-purpose flour for a moist and satisfying snack.

Absolutely! Add your preferred mix-ins – such as chocolate chips, nuts, dried fruit, or a swirl of nut butter – to the batter for added flavor and texture. Be cautious when adding mix-ins to your batter, as excessive inclusions can impact baking time and potentially compromise the overall outcome.