Oat Flour Banana Bread Recipe

stack of 4 slices of oat flour banana bread on brown cutting board

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This easy oat flour banana bread is tender, moist, and fluffy, and made in one bowl with simple, easy-to-find ingredients.

Prep Time20

Cook Time1

Course: Bread, Quick bread

Cuisine: American

Keyword: oat flour banana bread

Servings: slices

Author: Nicole Hunn

Ingredients

8 tablespoons unsalted butter melted and cooled to room temperature
2 eggs at room temperature
3 peeled large ripe bananas mashed
2 tablespoons honey
¾ cup granulated sugar
½ teaspoon xanthan gum (optional but improves texture)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 ½ cups finely ground oat flour gluten free if necessary (See Recipe Notes)
1 tablespoon old fashioned rolled oats gluten free if necessary (optional; for topping)

Customary - Metric

Instructions

Preheat your oven to 350°F. Grease and line a standard 9-inch x 5-inch loaf pan with parchment paper and set it aside.
In a large bowl, place the melted butter, eggs, the mashed bananas, honey, and sugar, and whisk to combine well.
Scatter the xanthan gum, baking powder, baking soda, and salt over the top of the wet mixture. Whisk to combine. The mixture will still be thin but will have a white cast to it.
Add the oat flour, and mix until just combined. The batter will be soft and very sticky.
Scrape the batter into the prepared loaf pan and smooth the top into an even layer. Use a butter knife or offset spatula to score about 1/4 inch deep down the center along the length of the batter in the pan.
Scatter the optional old fashioned rolled oats on top of the wet batter.
Place the pan in the center of the preheated oven and bake for about 50 minutes, or until the top is relatively firm to the touch, the loaf is golden brown all over and a toothpick inserted in the center comes out with a few moist crumbs attached.
If the loaf isn't fully baked yet, reduce the oven temperature to 300°F, and continue to bake until the loaf is fully baked (usually less than 10 minutes more).
Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Slice and serve.

Notes

For the oat flour.

I highly recommend using commercially-prepared finely ground oat flour for the smooth texture and even rising of this banana bread (rather than grinding your own, which I do in other cases). Bob's Red Mill has finely ground oat flour, and so does nuts.com. If you're gluten free, be sure to buy the Bob's Red Mill bag that says “gluten free” on the label.

Nutrition