Oat Flour Banana Bread (One-Bowl!)
Super moist and so delicious, this easy and healthy oat flour banana bread comes together quickly and easily in just one bowl. Trust me, once you make this simple, wholesome quick bread it will become your new favorite banana bread recipe!
About this Oat Flour Banana Bread
Allow me to introduce you to your new favorite banana bread recipe.
It’s moist, tender, lightly sweet, and made in just one bowl, making it super easy to whip up on a weekday or lazy weekend afternoon.
What’s more, it’s an easy quick bread that’s made with wholesome and healthy ingredients like oat flour, bananas, and maple syrup, so you can enjoy it more often!
I especially love this banana bread as a great make-ahead breakfast or quick snack option, since it’s made with oats and therefore more substantial then a loaf made with white flour.
One of my favorite things about this homemade banana bread recipe (other than the fact that it’s absolutely delicious and my family loves it) is that it can be made with ingredients you most likely already have on hand.
Bananas specifically are easy to keep on hand if you freeze them when they are very ripe.
That way you’ll always have bananas on hand for smoothies or, more importantly, this moist oat flour chocolate chip banana bread!
Plus, if you have whole rolled oats on hand, you can even whip up your own oat flour for this recipe!
I’ve provided tips on to make your own oat flour below, so check it out if you don’t have any pre-made oat flour on hand.
Tip: Buy bananas in bulk when they go on sale. Allow to over-ripen, then peel, break into chunks & freeze in large zip-top bags.
How to Make Oat Flour
Making your own oat flour can help you save money on expensive pre-made flours, which is especially helpful if you prefer easy one bowl baking recipes like I do!
It’s surprisingly easy to make your own oat flour at home.
Simply place whole rolled oats in a blender (or food processor fitted with the blade attachment) and blend until a coarse flour forms.
That’s really it.
You can also purchase pre-made oat flour at many grocery stores and natural food markets or online.
If you are gluten-free be sure to buy oats that are specifically labeled “gluten-free”.
How to Store Fresh Banana Bread
On the off chance that you have any leftovers (they don’t last long in our house) – store your oat flour banana bread, covered, in the fridge for up to 5 days.
You can also freeze it for up to 3 months – just be sure to use a freezer-friendly container.
I find it easiest to use large zip top or reusable freezer bags.
If you slice it before freezing, consider adding a piece of parchment paper in between each slice, which makes it even easier to pull out a piece whenever you’re in the mood for banana bread.
In either case, simply bring to room temperature or gently reheat prior to serving.
Key Ingredients & Substitutions
Oat flour: Oat flour is easily my favorite healthy, gluten free flour choice. You can either look for it in your local store, or make your own (see my instructions above on how to do that). Make sure to look for gluten free if that’s important to you.
Coconut oil: I used refined coconut oil in this recipe to avoid the recipe tasting of coconut. You can substitute any neutral flavored oil in its place, though, such as avocado or canola.
Pure maple syrup: To keep this recipe healthy and refined sugar free, I used maple syrup as a sweetener. Honey as an alternative refined sugar free sweetener.
Baking soda & baking powder: Together with the eggs the baking soda and baking powder help the cornbread rise.
Eggs: I haven’t tested this as a vegan recipe with flax eggs or vegan egg replacer. If you try it, be sure to let me know how it turns out!
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store, as it has a subtler flavor. Use less iodized salt if that’s what you have on hand.
Tip: To make oat flour chocolate chip banana bread, simple add the chocolate chips called for in the recipe. Or make it without chocolate chips but skipping them. You can also substitute walnuts for chocolate chips as well.
This Recipe Is. . .
Oat Flour Banana Bread (One-Bowl!)
- 2 large eggs
- ¼ cup melted refined coconut oil, or other neutral flavored oil such as avocado or canola
- 1 ¼ cup mashed very ripe bananas
- ⅓ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups oat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup chocolate chips, plus more for topping
- Heat the oven to 350F. Prepare a 9×5 metal loaf pan by greasing or lining with parchment paper.
- In a large bowl, whisk together the eggs, oil, bananas, maple syrup, and vanilla extract.
- Add the oat flour, baking soda, baking powder and salt. Stir gently until just incorporated.
- Add in the chocolate chips, if using, and stir to combine.
- Pour the batter into the prepared loaf pan.
- Bake for 40-45 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then gently remove from the pan and allow to cool completely before slicing.