Oat Flour Banana Bread
User Reviews
4.9
Oat Flour Banana Bread
Description
Oat Flour Banana Bread begins with mashed ripe bananas combined with melted coconut oil, eggs, and vanilla extract to form a moist wet base. Dry ingredients include oat flour, baking powder, and granulated sugar, which are mixed in gently. Chocolate chips folded into the batter add bursts of sweetness and texture.
Baked in a parchment-lined loaf pan at 350°F, it requires about 35 to 38 minutes until a toothpick comes out clean. The resulting bread is soft with a tender crumb from the oat flour and banana moisture. The bread has sweet banana flavor complemented by notes of coconut oil and vanilla, highlighted by pockets of melted chocolate chips.
This loaf makes a satisfying breakfast, snack, or light dessert. Cooling before slicing helps maintain structure and ease of handling.
Using brown spotted ripe bananas is best to maximize sweetness and flavor. Coconut oil can be substituted with other neutral oils. For gluten-free diets, use certified gluten-free oat flour. To avoid refined sugars, choose coconut sugar and sugar-free chocolate chips. The bread keeps a couple of days at room temperature and longer refrigerated.
Ingredients
- 1 ½ cups banana about 3 bananas, mashed
- ½ cup coconut oil melted
- 2 egg
- 1 tsp vanilla extract
- 2 cups oat flour
- 1 tsp baking powder
- ½ cup granulated sugar white, brown or coconut
- ½ cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.
- In a mixing bowl, combine mashed bananas, melted coconut oil, eggs and vanilla extract. Stir to combine.
- Then, add in oat flour, baking powder and sugar. Stir to combine.
- Fold in chocolate chips.
- Pour batter into lined bread pan.
- Bake for 35 to 38 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow bread to cool before slicing and serving.
Notes
- Use brown spotted ripe bananas for best flavor; avoid green bananas.
- Coconut oil can be replaced with another neutral-flavored oil if needed.
- Use gluten-free oat flour to make this recipe gluten-free.
- Opt for coconut sugar and sugar-free chocolate chips to keep it refined sugar free.
- Watch closely while baking as this bread takes slightly less time than traditional banana bread.
- Store leftovers covered at room temperature up to 2 days, or in the refrigerator up to 5 days.
- Store-bought oat flour is recommended for consistent texture; homemade flour may be coarser.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 75mg | 3% |
| Potassium | 279mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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