Oat Flour Banana Bread
User Reviews
5
-
Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
10
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Calories
240 kcal
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Course
Snacks
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Cuisine
gluten-free
Oat Flour Banana Bread
Description
This Oat Flour Banana Bread recipe uses mashed ripe bananas combined with oat flour, coconut sugar, eggs, olive oil, baking powder, ground cinnamon, vanilla extract, and salt. The oat flour provides a soft crumb with gentle density, while coconut sugar contributes mild sweetness and caramel undertones. Olive oil adds moistness and richness without butter.
The bread is baked in a greased loaf pan lined with parchment for easy removal. Baking at 350ºF for about 45 minutes allows the top to rise and crack, indicating doneness. The texture balances moist banana bits with a tender crumb, offering a quick bread suitable for breakfast or a snack.
It is recommended to slice the bread after it cools completely. Serving it at room temperature enhances the flavor, though it can be refrigerated for extended freshness. The bread stores well in an airtight container in the fridge for up to five days and can be gently warmed if desired.
The notes advise using bananas with brown spots for optimal flavor, sifting flours for consistency, and provide guidance on making oat flour from rolled oats if needed. Nutritional info is approximate, and cutting thinner slices can reduce calorie intake per serving.
Ingredients
- 3 large banana 315 grams; about 1 1/4 cups mashed, ripe
- 1.75 cups oat flour (225 grams; certified gluten-free, if needed)
- 3 large egg 143 grams
- 1 cup coconut sugar (169 grams)
- 1/4 cup olive oil (58 grams)
- 2 teaspoons baking powder (9 grams)
- 1 teaspoon ground cinnamon (3 grams; optional)
- 1 teaspoon vanilla extract (4 grams)
- 1/2 teaspoon salt 3 grams; I use Real Salt brand, fine sea salt
Instructions
- Preheat the oven to 350ºF. Use a fork to mash the 3 ripe bananas until no large chunks remain.
- In a large bowl, combine all of the ingredients and stir well, until a relatively smooth batter is formed. It's okay if there are still a few small pieces of banana visible.
- Grease a 9-inch by 5-inch loaf pan with oil, Press a piece of parchment paper into the bottom of the pan, to guarantee the banana bread will be easy to remove later. Pour the batter into the prepared pan, and smooth the top. Bake at 350ºF until the top rises and cracks in the middle, about 40 to 50 minutes. Mine is usually perfect at 45 minutes.
- Let the bread cool completely before slicing, then serve. I think this bread tastes best when served at room temperature, but I store it in the fridge to extend the shelf life. It will keep well in an airtight container in the fridge for up to 5 days, and you can bring it to room temperature again 1 hour before serving.
Notes
- Use ripe bananas with brown spots for better flavor and sweetness.
- Sift flours before mixing to achieve a smoother batter texture.
- You can make your own oat flour by blending 223 grams (about 2 cups plus 3 tablespoons) of rolled oats.
- Allow the bread to cool completely before slicing to maintain structure.
- Stored in an airtight container, the bread keeps up to 5 days refrigerated and can be reheated before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 171mg | 7% |
| Potassium | 300mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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