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Oat Flour Banana Bread (Vegan, Oil-Free)

Oat flour banana bread that's so good you might forget how healthy it is! Lightly spiced with an irresistibly tender and moist texture. Vegan, WFPB oil-free, and gluten-free; nut-free option.

Prep Time
15 mins
Cook Time
1 hr
Additional Time
1 hr
Total Time
2 hrs 15 mins
Servings: 8 servings
Calories: 254 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups oat flour (180 g) See Notes
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon cinnamon
  • dash of nutmeg, optional
  • ¼ teaspoon fine sea salt
  • 3 medium/large very ripe bananas should equal 1⅓ cups when mashed
  • ¼ cup maple syrup
  • ¼ cup coconut sugar Sub cane sugar or brown sugar, if desired.
  • ¼ cup smooth almond butter Or other nut or seed butter; will alter flavor
  • ¼ cup non-dairy milk
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • ⅓ cup chopped walnuts or pecans, optional For reduced-fat or nut-free option, sub sliced banana

Instructions

    Cup of Yum
  1. 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.
  2. In a large mixing bowl whisk together the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. 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.
  4. 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.
  5. 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

  • Measuring Oat Flour
  • There are contradictory weights for oat flour depending on the package or online source. I have measured and weighed Arrowhead Mills organic oat flour (90 g per cup) and my own oat flour I blended in the Vitamix with similar results. Some sources indicate that a cup of oat flour weighs up to 130 grams - ignore that!
  • For the best results use a kitchen scale and weigh out exactly 180 grams oat flour for this recipe. If you don't have a scale, whisk the oat flour first, then spoon it into a measuring cup and level off the top. 
  • If you use a measuring cup to scoop the oat flour straight out of a bag, you'll likely scoop up too much which will result in a dry bread.
  • How to Store
  • Store banana bread in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Freeze for up to 1 month.

Nutrition Information

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%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 254

% 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.