A moist, fluffy oat flour banana bread recipe that is gluten free and vegan! Make this flavorful quick bread in one bowl in 60 minutes! Sweetened with bananas and maple syrup, this delicious banana bread will be your new favorite!
I am obsessed with this oat flour banana bread! I genuinely enjoyed the testing process and ate waaaay more than I care to admit! I started with my vegan chocolate chip banana bread recipe and then tested and retested until it was perfect! This version is not only gluten-free and vegan but also healthier! The maple syrup and bananas function as both the liquid and sweetener in this delicious quick bread!
This simple, healthy banana bread recipe uses pantry staples! There are no flaxseeds, no butter, no brown sugar or coconut sugar, and no wheat flour!
Why This is the Best
- Fluffy, tender, moist banana bread that you can feel good about! I love banana bread more than most baked goods, except gooey chocolate chip cookies, so it is wonderful that I feel good about giving this, the best oat flour banana bread, to myself and my son for breakfast or a snack!
- Stays moist for a week at room temperature! Just like my chocolate chip banana bread recipe, except that one has buttermilk to help it stay moist!
- No gumminess & no underbaked, unrisen centers or bottom. This was my biggest struggle during the recipe testing. It turns out that replacing the almond milk and sugar with maple syrup, fixed those unrisen parts without having to add the egg back in. The lack of gumminess is from using 100% oat flour rather than a typical gluten-free all purpose flour or using flax eggs.
- Delicious with or without chocolate chips! I tested it both ways, so I can assure you that it will still be delicious without chocolate. I did prefer the little extra bursts of sweetness and chocolate, but like banana bread muffins and banana chocolate chip muffins, they both have their place!
Ingredients & Substitutions
- Ripe Bananas: I used ripe, but not overly ripe, bananas in this recipe. They were between bright yellow (no hint of green) and spotted. I give you the cup measurement in addition to the grams and estimated number of bananas, since they vary in size. I have since tested this recipe with overripe bananas and it is still exceptional both in taste and texture.
- Maple Syrup: I use Grade A (dark amber, rich taste) maple syrup, because of its superior flavor and thicker consistency. This syrup is boiled longer than its lighter counterparts, so it will affect the taste and texture of your oat flour banana bread. I also want to note that honey is sweeter and more viscous than maple syrup and would not be the best substitute. It is also not vegan. Agave might be a better option.
- Coconut Oil: It is critical that the coconut oil is melted and still warm, especially if you store your maple syrup in the fridge (as you should, by the way). This will help the batter emulsify and the oil distribute throughout the batter.
- Vanilla Extract: There is a substantial amount of vanilla extract and cinnamon in this recipe to make sure that it is flavorful and sweet enough even without the chocolate chips. Both vanilla and cinnamon have a natural sweetness along with their added flavor!
- Oat Flour: I used Anthony’s Organic Whole Grain Oat Flour in the testing and making of this recipe.
- Baking powder
- Baking Soda
- Ground Cinnamon
- Bittersweet Chocolate Chips: If you want this recipe to be fully vegan, you will need to use vegan chocolate chips. I didn’t because I dislike how they taste and melt. I used Ghirardelli bittersweet chips because I like the bitterness, mouthfeel, and I appreciate their round aesthetic.
See the recipe card for full information on ingredients and quantities.
Variations
- Up the decadence: No one said you had to stay in the healthy lane! Add a frosting like the one from my banana bars with cream cheese frosting or the streusel topping and glaze from these coffee cake muffins.
- Make it chocolate: Go in a chocolate banana bread direction, and substitute up to ½ cup of the oat flour for Dutch processed cocoa powder to make it a chocolate oat flour banana bread. I haven’t tried this yet, but it is on my list!
- Experiment with different gluten free flours. You could try almond flour, gluten free all-purpose flour or even coconut flour. I have not tried any other options, but please, let me know in the comments if you try any!
- Add nuts or frozen fruit. If you are into nuts in your banana bread, then add up to ½ cup chopped walnuts or pecans! You could also fold in frozen blueberries right before baking! Try adding shredded coconut like this coconut banana bread or a swirl of Nutella or peanut butter like this Nutella banana bread recipe!
How to Make Fluffy Oat Flour Banana Bread
Use these instructions to make the absolute best gluten-free & vegan banana bread! Further details and measurements can be found in the recipe card below.
Step 1: Pre-heat the oven to 350°F (no fan!). Spray a standard (1 pound) loaf pan with non-stick cooking spray. You can line it with parchment paper if your loaf pan is older and has a tendency to stick.
This gluten free banana bread recipe is best baked without the fan. Convection ovens (the fan setting) will over-brown the outside while the center remains raw.
Step 2: In a large mixing bowl whisk together the mashed bananas, maple syrup, and vanilla extract. Whisk in the melted coconut oil until emulsified.
Step 3: In a separate medium bowl whisk together oat flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the large bowl with the wet ingredients and stir or whisk well to combine. There is no fear of gluten development, so whisk away!
Step 4: Fold in chocolate chips if desired.
Step 5: Pour banana bread batter into the prepared loaf pan. Arrange additional cut bananas or chocolate chips on top, if desired.
Step 6: Bake 45-50 minutes or until a cake tester or toothpick comes out clean. Cool 8-10 minutes in the pan, then turn out onto wire rack to cool completely.
Step 7: Slice cooled banana bread with a serrated knife or sharp knife.
Mixing Options: You could also blend this recipe as written in a blender or food processor.
Recipe FAQs
Cool banana bread completely on a wire rack at room temperature, then store in an airtight container or a plastic zip-top baggie at room temperature for up to a week! The freezer is best for longer storage. Freeze the cooled loaf, well wrapped, for up to 2 months. Like multigrain bread, I like to freeze loaves already cut into individual slices for easy snacks or breakfasts!
If you don’t have oat flour you could make your own by blending certified gluten-free oats or oatmeal in a food processor and then adding all the other ingredients.
I also tested this recipe with 2 bananas (209g) and both 2 & 3 bananas make excellent oat flour banana bread. Two bananas made the texture even more tender but slightly crumbly. The ones made with 3 bananas did stay moist longer. The loaf made with two bananas, did dry out significantly after 24 hours. In conclusion, I think 3 bananas is better but if you only have 2, bake in confidence!
Recommended Banana Bread Recipes
If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Prevent your screen from going dark
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Pre-heat the oven to 350°F (no fan!). Spray a standard (1 pound) loaf pan with non-stick cooking spray.
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In a large mixing bowl mash the bananas, maple syrup, and vanilla extract. Whisk in the melted coconut oil until emulsified.
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In a separate medium bowl whisk together oat flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the large bowl with the wet ingredients and whisk well to combine. There is no fear of gluten development, so whisk away!
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Fold in chocolate chips if desired.
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Pour banana bread batter into prepared loaf pan. Arrange additional cut bananas or chocolate chips on top, if desired.
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Bake 45-50 minutes or until a cake tester or toothpick comes out clean. Cool 8-10 minutes in the pan, then turn out onto wire rack to cool completely.
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Slice cooled banana bread with a serrated knife or sharp knife.
Presentation – You can adorn the top with additional sliced bananas and/or chocolate chunks!
Technique – The only thing that matters, is that the coconut oil is still a little warm, especially if you keep your maple syrup refrigerated.
Variations – Add in some chopped nuts or swirl in some Nutella!
Storage – Cool banana bread completely on a wire rack at room temperature, then store in an airtight container or a plastic zip-top baggie at room temperature for up to a week! The freezer is best for longer storage.
Serving: 1slice, Calories: 262kcal, Carbohydrates: 39g, Protein: 5g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 0.1mg, Sodium: 272mg, Potassium: 285mg, Fiber: 3g, Sugar: 16g, Vitamin A: 19IU, Vitamin C: 2mg, Calcium: 109mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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