Oat Flour Banana Bread (Vegan, Oil-Free)
User Reviews
5
Oat Flour Banana Bread (Vegan, Oil-Free)
Description
This banana bread uses oat flour as the gluten-free base combined with mashed very ripe bananas to provide natural moisture and sweetness. The addition of baking powder and baking soda helps the bread rise, while cinnamon and optional nutmeg contribute warm spice notes. Almond butter adds body and keeps the texture moist without the need for oil. The batter includes maple syrup and coconut sugar for balanced sweetness alongside vanilla extract and a splash of apple cider vinegar to react with the leavenings.
The loaf is baked in a parchment-lined pan, and walnuts sprinkled on top add texture and flavor contrast. The result is a dense but tender bread, slightly sweet with banana flavor and a gentle spice warmth. It can be sliced for breakfast or snacks and stores well at room temperature or refrigerated.
For best results, it’s important to weigh the oat flour accurately or spoon and level it to avoid drying out the bread. Leftovers keep well in an airtight container and can be frozen for longer storage. Using a kitchen scale is recommended to measure flour precisely. Minor ingredient substitutions like alternative nut butters or sugars are possible but will affect flavor and texture.
Ingredients
- 2 cups oat flour See Notes, 180 g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- dash of nutmeg optional
- ¼ teaspoon salt fine sea salt
- 3 medium/large banana should equal 1⅓ cups when mashed, very ripe
- ¼ cup maple syrup
- ¼ cup coconut sugar Sub cane sugar or brown sugar, if desired.
- ¼ cup almond butter Or other nut or seed butter; will alter flavor, smooth
- ¼ cup non-dairy milk
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- ⅓ cup walnuts For reduced-fat or nut-free option, sub sliced banana, or pecans, chopped, optional
Instructions
- Preheat oven to 350°F (176°C). Line an 8.5 x 4.5 inch loaf pan with parchment paper. The paper doesn't have to cover the ends; just make sure there's enough overhang on the sides to easily lift the loaf from the pan after baking.
- In a large mixing bowl whisk together the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a medium-size bowl, mash the bananas until mostly pureed (a few larger bits are okay). Measure to make sure you have 1⅓ cups. If you have extra banana, you can drizzle on top of the loaf just before baking.
- To the 1⅓ cups mashed banana add maple syrup, coconut sugar, nut butter, milk, vinegar, and vanilla. Stir very well until nut butter is completely incorporated. Pour wet ingredients into dry, and stir to combine. Transfer batter to the pan. If you had extra banana puree, place dollops of it on top of the batter. Arrange nuts on top - feel free to chop the nuts or break them up with your hands.
- Bake for 55 to 65 minutes or until a tooth pick inserted in the center of the loaf comes out clean. Allow to cool in the pan for 15 to 20 minutes, then use the parchment to lift the loaf out onto a cooling rack. Let cool completely before slicing.
Notes
- Weigh oat flour carefully using a kitchen scale (180 grams total) for best results to avoid a dry loaf.
- If no scale is available, whisk oat flour then spoon and level into measuring cup.
- Store banana bread in an airtight container at room temperature up to 2 days or refrigerated up to 5 days; freeze for up to 1 month.
- Alternative nut butters may be used but expect differences in flavor and consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Cholesterol | 0mg | 0% |
| Sodium | 92mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 70mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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