Oat Flour Banana Bread

5 from 4 votes

This oat flour banana bread is the BEST gluten-free banana bread recipe! It's moist, fluffy, naturally sweetened with maple syrup and comes together quickly.

Prep Time10

Cook Time50

Total Time1

Course: Baked Goods, Breakfast/Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Author: Brittany Mullins

Ingredients

3 large overripe bananas mashed (1 ¼ -1 ⅓ cup)
2 eggs
½ cup pure maple syrup
¼ cup neutral oil or yogurt or applesauce
1 teaspoon pure vanilla extract
1 ¾ cups oat flour 220 grams
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon sea salt
¼ cup chocolate chips or nuts plus more for topping, optional

Instructions

In a medium bowl mix together the dry ingredients (oat flour, baking powder, baking soda, cinnamon and salt).
In a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, oil and vanilla.
Add the dry ingredients to the bowl with the wet ingredients and stir together until just combined (don’t over mix). Stir in desired mix-in’s if using.
Let the batter sit while the oven preheats to 350° F. Grease a loaf pan with nonstick spray or line with parchment paper.
Transfer batter to the prepared loaf pan and top with additional chocolate chips or nuts if using.
Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Let the bread cool for a few minutes before removing from the pan, then transfer to a cooling rack to cool completely.

Notes

Storage: Wrap your loaf with plastic wrap or aluminum foil or store it in an airtight container on your countertop for 3-4 days, in the fridge for up to 1 week or in the freezer for up to 3 months. To thaw, place bread in the fridge overnight, at room temperature or defrost in the microwave or toaster oven.

Nutrition