This oat flour banana bread recipe uses cinnamon and brown sugar to create a rich caramel flavor. Personally, I think this is the best banana bread recipe on the planet. And if you love a one-bowl baking recipe, then I think you are going to love it too!
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This recipe came about when I was trying to make a banana cake. The cake didn't turn out quite right. It was more like banana bread-cake. So I swapped out the gluten free flour blend for oat flour and the perfect brown sugar banana bread recipe was born.
As for the gluten-free banana cake... I finally nailed that recipe too.
🍞Why This Recipe Works
This blender bread recipe is naturally gluten and dairy free. But you won't even notice what's missing because this banana bread is moist and has a fluffy texture.
We use certified gluten-free oats combined with brown sugar and coconut sugar for a richer flavor.
This is a blender recipe, no bowls, mixers, or whisks are needed.
Bananas and oat flour are clearly the stars of this show.
Bananas- If you are new to baking with bananas the most important thing you need to remember is that you must use overripe bananas. If they are a bit too mushy to eat on their own they are perfect for this banana bread.
See our tips and tricks section for how to quickly ripen bananas in the oven.
Oat Flour- You can buy oat flour but it is oddly expensive and not all grocery stores carry it. I make my own oat flour at home from rolled oats. Check out our tutorial on how to make oat flour. To keep this banana bread recipe gluten-free be sure to buy certified gluten-free to prevent cross-contamination.
This recipe relays solely on oat flour. No whole wheat flour, gluten-free flour, or all-purpose flour is used.
Brown Sugar- You can use light or dark brown sugar. I recommend dark brown sugar when using white sugar and light brown sugar when using coconut sugar.
Granulated Sugar- You can cane (i.e. white) sugar or coconut sugar. I use coconut sugar because I like the flavor better.
If you want to deepen the flavor of regular granulated sugar try adding 1 tablespoon of maple syrup.
Eggs- For baking, you want to be sure to buy large or extra large eggs. What an extra creamy bread? Try using duck eggs. The larger yolks add more fat to the loaf.
I do not recommend substituting flax egg in this recipe.
Vanilla- I prefer to use pure vanilla extract but you can also use powdered or powder or scrape out the seeds from half a vanilla bean pod.
Coconut Oil- Vegetable oil works equally as well but coconut oil always feels healthier to me.
You will also need a few basic ingredients:
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Kosher Salt
See the recipe card for exact quantities.
⏲️How to Make Oat Flour Banana Bread
This recipe is made in a blender or food processor and then baked low and slow. Personally, I prefer to use my food processor because it is easier to use a rubber spatula to clean out all the gooey batter.
You can also make this recipe in a bowl with a whisk.
Step 1- Prep
Start by placing a rack in the center of the oven. Preheat your oven to 350 F degrees.
Because this cake is so moist I recommend lining the bottom of a 5-inch loaf pan with parchment paper. Fully grease your pan with coconut or vegetable oil to prevent sticking.
If you are making homemade oat flour you will want to do that first and then transfer it to a bowl. You should measure out the oat flour, not the raw oats.
Step 2- Wet Ingredients
Most recipes require you to mash bananas into sugar. Because we are using a food processor simply add the ripe bananas and puree until very smooth.
Next, add our "wet" ingredients; the sugars, vanilla, and eggs. Blend until frothy. This takes about 30 to 60 seconds.
With the processor running, slowly add the oil. If using coconut oil be sure to melt it first. Not too hot, you don't want to cook the eggs. Process an additional 30 seconds until emulsified.
Step 3- Dry Ingredients
Mix together the remaining dry ingredients.
Add the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt and pulse to combine.
Step 4- Bake
Pour batter into the prepared baking pan and smooth out the top. Bake for 40 to 50 minutes, until a toothpick or knife comes out clean. I find that oat flour banana bread takes longer to bake than a loaf of traditional banana bread.
Place the pan on a wire cooling rack, and let it cool for 10 to 15 minutes before turning out of the loaf of bread.
Let it cool completely, don't be surprised if the bread drops in height a little. This is normal for gluten-free quick bread recipes.
- If you make oat flour, just dump it into a bowl and add the bananas without washing the blender. The small amount of residual flour won't affect the recipe and it will save you a few minutes.
- Decorate the top before baking with strips of bananas, chopped nuts (like pecans or walnuts), or a handful of whole oats.
- Need to quickly ripen your bananas? Place the bananas, still in their peels, on a cookie sheet and bake at 300ºF for 30 minutes. The banana peels will be completely black but perfectly sweet on the inside. Allow them to cool before using.
This is a delicious recipe on its own. But it is also incredibly easy to jazz up! I always recommend following the recipe the first time you make it and getting creative the second time.
Chocolate Chip Banana Bread
Add 1 cup of chocolate chips at the end. You will need to stir in by hand. Or do ½ cup chocolate chips and a ½ cup chopped walnuts for chocolate chip nut bread.
Coconut Banana Bread
Reduce the oat flour by ½ cup. Add ½ cup of coconut flour and ¼ cup shredded coconut.
Bourbon Banana Nut Bread
Add 3 tablespoons of bourbon to the pureed banana. And stir in ¾ cup chopped walnuts right before baking.
Oat Flour Banana Muffins
Basic muffin recipes and quick bread recipes are interchangeable. Follow the recipe as written and pour the batter into a lined muffin tin. Bake at 350 F degrees for 25 minutes.
Cool your banana bread completely. This type of banana bread should be tightly wrapped in plastic wrap and stored at room temperature for two to three days.
Alternatively, you can store it in the refrigerator for up to five days. Allow the bread to come to room temperature before eating.
For freezing, tightly wrap the loaf (or do individual slices) in 2 layers of plastic wrap. place in a large freezer storage bag or container. Freeze for up to 3 months.
To thaw, remove from the container but keep the bread wrapped, for 2 to 3 hours at room temperature.
Working with oat flour is easier than you might think. Check our list of the best oat flour recipes for ideas on how to incorporate oat flour into savory recipes and more baking ideas.
💬Frequently Asked Questions
When working with recipes with 3 or more eggs you should not use flax eggs without modifying and testing the recipe.
Oat flour is gluten-free only when made from certifed GF oats due to cross-contamination issues during growing and packaging.
🍰More Easy Baking Recipes
If you enjoyed this recipe then definitely check out our other gluten-free baking recipes. All these recipes are also dairy free making them perfect for everyone in the family.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.
Oat Flour Banana Bread
- Place rack in center of oven. Preheat to 350 F degrees. Line the bottom of a loaf pan, grease the sides. Set aside.
- In a food processor, add the bananas and puree until smooth. Add brown sugar, granulated sugar, vanilla, and eggs until frothy.3 overripe bananas, ¾ cup brown sugar, ½ cup granulated sugar, 3 large eggs, 1 teaspoon vanilla extract
- With the processor running, add oil in a steady stream. Process an additional 30 seconds until emulsified.½ cup coconut oil
- Add the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Pulse to combine.2 cups oat flour, 1 teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, ½ teaspoon kosher salt
- Pour batter into prepared baking pan. Smooth out top. Bake 35 to 40 minutes, until a toothpick comes out clean.
- Place cake on wire rack and allow to cool for 10 to 15 minutes. Loosen the edges with a knife and turn out onto rack. Cool completely (if you can wait that long!).
- This recipe is gluten-free only if certified gluten-free oat flour or gluten-free certified oats are used.