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. . .
Dairy FreeGluten FreeNut FreeVegetarian
More Gluten Free Oat Flour Recipes
Gluten Free Chocolate Chip Zucchini Bread
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.
If you don’t need gluten free, can you use whole wheat flour and would the measurement be the same (a full two cups)?
Jennifer, I haven’t tested this one with whole wheat flour, but I’m guessing it will work. If you try it let us know how it turns out!
Just happened to have everything on hand to make a loaf this afternoon. Used a little less maple syrup and skipped the chocolate chips, but it turned out fantastic! Thanks for the recipe!!
Laura, love that you made this one your own. So glad you enjoyed! 🙂
Robyn — Made these today in muffin form, and they were so good! Can’t way to share the recipe with my mom, who has always loved banana bread. This will give her a healthier option!
Katie, yay, so glad you enjoyed and that you’re sharing the banana bread love with your mama! 🙂
Quick question, can I swap the oat flour with almond or coconut flour?
Jessica, I haven’t tested this recipe with other flours, but almond flour is generally a good substitute for oat flour. Do not use coconut flour, it will definitely not work. If you give the almond flour a try let us know how it turns out!
Ok, so I used almond flour in the recipe tonight…amazing!! Moist, great nutty flavor. The kids will be lucky if any is left by morning. Thanks Robyn 🙂
Yay. So glad you enjoyed this one, Jessica, and that it worked with almond flour. 🙂
Newbie question, can you show me (a pic or link) what coconut oil and maple syrup you use? I’m pretty sure it’s not the mrs. buttersworth in my pantry and I see these a lot in your recipes. Thank you!
Lauren, love this question! You’re right, we’re definitely not talking about Mrs. Buttersworth. 🙂 I get my pure maple syrup at Costco (the best price,) and Trader Joe’s also carries it. If you don’t have access to either of those stores, you can find pure maple syrup usually on the baking aisle near the other syrups. Similarly, I buy my coconut oil at Costco, they have it at trader joes, and you should be able to find it at most grocery stores these days near the oils. It’s usually in a jar and solid at room temperature.
thank you so much for this wonderful and delicious recipe, Robyn. I am so happy I stumbled with your recipe. One of my favourites and repeats every week. Been doing it in muffins lately for easy packaging to take it to work =)
Keren, I’m so happy you found it! So glad you’re enjoying, especially in muffin form. You’ll have to try the double chocolate version I just shared this week, too. Yum!
So good!!! Thank you!!
Yay, so glad you enjoyed Lauren!
Made this yesterday…had to put half of the loaf in the freezer before I ate it all 🙁 My 4 year old requested it to take to school for his birthday treat…there’s a compliment for ya! 😉 There are couple kids in his class that follow a vegan diet, do you suppose using flax eggs would change the flavor/texture much?
Kirsten, oh, love this so much! I’ve found that flax eggs work as a substitute for recipes using 1-2 eggs, so I’m guessing the substitution will work. Let us know how it goes, and happy birthday to your boy!
Do you think I could substitute the bananas for pumpkin puree???
Dana, I haven’t tried but I image banana will work. Let us know if you try!
This was delish! I added mini chocolate chips and toasted unsweetened coconut chips, then sprinkled more coconut chips on top. Easy and a definite keeper…….
Mmm, sounds lovely Peggy. So glad you enjoyed!
I love this recipe. I’ve made it several times and it’s always a hit. Today, I had some ripe bananas so I made a batch of muffins. I ran out of rolled oats so I used 1/2 cup oat flour, 1 cup buckwheat flour and 1/2 a cup GF all purposes flour. I also didn’t want to dirty a pan to heat up oil so I used vegetable oil. My batter was a little thick so I added an egg and a tad bit of unsweetened vanilla almond milk. Although not as pretty they turned out great! Thank you for your recipes.
Erin, so glad you’re enjoying the recipes!
I’m making this recipe tomorrow for the first time. I’m going to try it with whole wheat flour because that is what I have in the pantry.
Quick question: about how many bananas equal 1 1/4 c mashed?
Hey Teena, whole wheat flour should work as a sub here. As for bananas, it depends on the size. Probably 3 is a good guess. Hope you enjoy this one!
I just made these and they were so easy and fantastic! I did muffins and they baked for 20 minutes (but it actually only made 11). I used half almond and half oat flour and they turned out so moist and delicious so thank you for this ! Definitely a keeper.
Oh yay, so glad you enjoyed, Olivia!
This is my go-to recipe for banana bread & muffins! I always use half oat flour/half almond flour.
If it’s helpful to anyone: We are at altitude in Colorado so I bake @ 365 degrees and cut down on time—checking for a clean toothpick starting @10 minutes for mini muffins and 25-30 minutes for a loaf.
Your recipes are always easy, successful, and tasty! Thanks for all your work!
Ashley, so glad you love this recipe, and thanks so much for the altitude tip–super helpful!
Robyn – thank you for this great recipe. I put lots of chopped walnuts on the top and left out the chocolate and it was perfect. My house smells amazing!!
Michelle, yay, so glad you enjoyed this one!
I just made this recipe today!!! I was too lazy to use my food processor to make the oat floor, so I used the immersion blender with the oats in a large mason jar. It came out a little bit coarser than the recipe probably intends, but the texture was actually quite enjoyable in the finished product.
I also added cocoa powder and Trader Joes Organic Unsweetened Chocolate Chips to half the batch of muffins. No extra sugar, just chocolatey goodness!!
PS: Robyn, I just love your podcast and your kind intelligence. You are a lovely presence here on the inter-web. I’m grateful for you.
Ruth, love how you adapted this recipe, sounds yummy. And thank you so much for your kind words–you are appreciated!
Robyn, I loved this banana bread! Was a huge hit in our house – thank you so much for this recipe!
Lauren, yay, so happy to hear you’re enjoying this one. Nothing better than a good one-bowl recipe, right? Cheers!
Absolutely delicious and not dry at all! Thanks Robyn!😄
Genevieve, so happy to hear you’re enjoying this one. It’s one of our favorites, too!
Those were SO good, thank you mommy!
Elle, thank you so much for your kind comment. I love making these with you! I love you, mama.
I am the one weirdo that is allergic to oats and nuts, but not gluten sensitive, so I have to stick with regular unbleached all purpose flour. Will it work with this recipe?
Andrea, not weird at all! I haven’t tried it, but this one should work with regular flour–white or whole wheat. If you give it a try let us know how it turns out. Cheers!
Delicious! This has been my go-to banana bread recipe for years and bonus that it works for my family’s food allergies – Gluten Free, Nut Free and Dairy Free 🙂
Lauren, I’m so happy to hear this is a go-to recipe for you and your fam! Thanks so much for taking the time to leave a review!
This came out of the oven about 20 minutes ago and it’s already gone. Delicious!
Stephanie, yay, so happy you and your crew enjoyed this one! Sounds like another batch may be in order? 🙂 Thanks so much for taking the time to write a review!
This is me and my family love this recipe, favorite banana bread ever!
Yay, so happy to hear this, thanks so much for the kind review!
Can I use any alternative for coconut oil? (not in my pantry right now) 🙁
You can use any neutral flavored oil (such as avocado or canola) or even melted butter. I hope you enjoy!
This is absolutely delicious! I added 1/4th tsp of cinnamon to the batter and sprinkled some on top before baking. Thanks for the great recipe yet again!
Yay, so happy you enjoyed! Thanks so much for leaving a review.
This is my go-to banana bread recipe. I’ve made it several times and it’s always delicious! It’s in the oven now and I can’t wait to dig in. Thanks Robyn!
Yay, so happy to hear you enjoyed this one, Ellen. Thanks so much for leaving a reveiw!