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four slices of oat flour banana bread on brown parchment paper

Oat Flour Banana Bread

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  • Author: Kara Lydon
  • Total Time: 1 hour 10 minutes
  • Yield: 1 8-inch loaf 1x
  • Diet: Gluten Free


This oat flour banana bread can be prepped in one bowl in just 10 minutes. Super moist and delicious, this gluten-free bread is made with sweet ripe bananas and nutty oat flour!


  • 1/2 cup butter (1 stick), melted or softened to room temperature
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 large or 4 medium very ripe bananas (about 1 1/4  cups mashed)
  • 2 cups oat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Optional: 1/2 cup chocolate chips and/or walnuts


  1. Preheat oven to 350 degrees F. Spray a 8×4-inch loaf pan with cooking spray and line with parchment paper (the spray helps the paper stick).
  2. In a large mixing bowl, whisk together butter and brown sugar until combined
  3. Whisk in eggs and vanilla until mixture is smooth.
  4. Using the end of the whisk or a fork, mash in the banana, leaving it as chunky or smooth as you prefer.
  5. Add flour, baking soda, cinnamon, and salt. Using a spatula, mix in the dry ingredients until just combined.
  6. If using chocolate chips and/or walnuts, fold them into the batter.
  7. Pour batter into the prepared loaf pan. Smooth the top of the batter.
  8. Bake until top is browned and a toothpick inserted into the center comes out clean, about 55-65 minutes. Baking time will vary slightly depending on the ripeness of the bananas you use – start checking at 50 minutes, and every 5 minutes after that.
  9. Set the loaf pan onto a wire rack and let bread cool in the pan for 10 minutes.
  10. Holding the parchment paper sling, lift the loaf out of the pan and onto the cooling rack. Let cool completely before slicing.


  1. For a smooth banana bread, mash the bananas in a separate bowl until no lumps remain and then whisk into the batter.
  2. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or on the counter in an airtight container for up to 3 days. If you want to extend the shelf life of the bread, you can also freeze it for up to 3 months. Wrap the bread tightly in plastic wrap and place it in a freezer bag before storing in the freezer.
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Bread
  • Method: Oven
  • Cuisine: American