Perfectly Moist Oat Flour Banana Bread (Gluten-Free & Flavor-Packed)

This Oat Flour Banana Bread is so soft, tender, and delicious, you’d never believe it’s gluten-free! Made with wholesome oat flour instead of traditional wheat flour, this banana bread delivers that same comforting texture and flavor we all love — but with a healthy twist. You only need one bowl and a few pantry staples to whip it up. It’s a family favorite that even gluten lovers can’t resist!

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oat flour banana bread loaf topped with banana slices and chocolate chips on a wooden board

If you’re searching for the ultimate gluten-free banana bread that doesn’t compromise on taste or texture, you’ve come to the right place. This loaf is perfectly sweet, moist, and balanced with a subtle nuttiness from the oat flour. It’s ideal for breakfast, an afternoon snack, or even dessert.

I’ve baked many versions of banana bread over the years, but this Oat Flour Banana Bread is the one I keep coming back to. It’s the perfect balance of wholesome and indulgent — the kind of bread that fills your kitchen with the coziest aroma and disappears almost instantly once sliced!

Why You’ll Love This Recipe

If you need a little convincing, here’s why this recipe deserves a spot in your baking rotation:

• The best gluten-free banana bread ever – Oat flour gives the bread a soft, fluffy texture that rivals classic bakery-style loaves.
• One bowl magic – Less mess, less cleanup, more banana bread bliss.
• Wholesome ingredients – Made entirely with whole-grain oat flour, ripe bananas, and natural sweeteners.
• Meal-prep friendly – Freeze slices for a quick, nutritious snack anytime.
• Naturally sweetened – With maple syrup (or honey), there’s no need for refined sugar.

Whether you’re gluten-free or not, this recipe is a crowd-pleaser that fits any lifestyle.

Ingredients You’ll Need

Here’s everything you’ll need to make the best Oat Flour Banana Bread:

Dry Ingredients

• Oat Flour: Use store-bought oat flour or make your own by blending rolled oats into a fine powder. Be sure to choose certified gluten-free oats if needed.
• Baking Powder: Helps the bread rise beautifully.
• Cinnamon: Adds warmth and depth to the flavor.
• Salt: A pinch enhances the sweetness and balances the flavors.

Wet Ingredients

• Ripe Bananas: The key to rich banana flavor and natural sweetness. Look for bananas covered in brown spots — the riper, the better!
• Melted Butter: Gives that buttery, bakery-style taste. For dairy-free, swap with melted coconut oil.
• Maple Syrup: A natural sweetener that pairs perfectly with banana. Honey also works well.
• Eggs: Essential for structure and moisture, especially since oat flour lacks gluten.
• Vanilla Extract: Adds a hint of cozy aroma — or try almond extract for a twist.

Optional Add-ins

• Chocolate Chips: Because chocolate and bananas are always a good idea.
• Nuts: Chopped walnuts or pecans for a crunchy texture.
• Coconut Flakes: For a tropical touch.

How to Make Oat Flour Banana Bread

This recipe couldn’t be simpler — it’s truly a one-bowl wonder!

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together oat flour, baking powder, cinnamon, and salt until well combined.

Step 2: Add the Wet Ingredients

Mash the ripe bananas until smooth, then add melted butter, maple syrup, eggs, and vanilla extract. Stir everything together until a thick batter forms. Fold in chocolate chips or nuts if you’re using them.

Step 3: Bake to Perfection

Pour the batter into a greased and parchment-lined loaf pan. Bake at 350°F (175°C) for 45–55 minutes, or until the top springs back when touched and a toothpick inserted in the center comes out clean.

Step 4: Cool and Slice

Allow your loaf to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Slice into 12 even pieces and enjoy!

Easy Substitutions & Tips

• Make Muffins: Divide the batter into a lined muffin pan and bake for 20–25 minutes.
• Add Crunch: Swap chocolate chips for ½ cup of chopped walnuts or pecans.
• Flavor Twist: Replace vanilla extract with almond extract for a nutty flavor.
• Avoid Vegan Substitutes: Flax or chia eggs don’t hold up well in this recipe; the texture becomes too soft.

Storage & Freezing Tips

• Room Temperature: Wrap the bread in foil and store it on the counter for up to 3 days.
• Refrigerator: Keep in an airtight container for up to 5 days.
• Freezer: Slice the bread, place parchment paper between each slice, and store in a freezer bag for up to 3 months. To thaw, microwave or let it sit at room temperature.

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