Oat Flour Banana Bread (Vegan & Gluten-Free)

This delicious oat flour banana bread is perfect for a snack or even a special breakfast. Made with simple, wholesome ingredients, it is moist, fluffy, easy to prepare, and sure to satisfy your cravings. It will quickly become a favorite!

This banana bread with oat flour is not only delicious but also vegan, gluten-free, oil-free, and packed with wholesome goodness.

Jump to:

• Why you should try this recipe
• Ingredient notes
• How to make oat flour banana bread
• Recipe video
• Tips & recipe notes
• Variations, additions & swaps
• Serving suggestions
• Storage tips
• Recipe

Why you should try this recipe

When it comes to banana bread, the options are endless, and let me tell you, I’m a fan of most of them. There’s something about that classic flavor that always hits the spot, whether it’s a single-serving banana oat mug cake or a hearty loaf. But this oat flour banana bread recipe has become an absolute star in our kitchen, and here’s why—it’s not only healthier than your typical banana bread but also bursting with flavor and that moist, slightly fluffy texture we all crave.

Now, here’s the best part—it’s a piece of cake to make! This simple recipe requires only a bowl and blender. Just blend, mix, and bake. No fuss, no complicated steps. In no time, you’ll have a delicious banana bread ready to enjoy. Slice it up for a quick and wholesome breakfast, savor it as a satisfying snack, or indulge as a sweet dessert.

Plus, it’s a perfect way to use up those bananas that are past their prime. I usually make this banana bread or my peanut butter banana brownies recipe when I have ripe bananas that I want to use right away instead of freeze.

New to baking with oat flour? Don’t stop at banana bread! You’ll also love these delicious recipes that feature this nutritious ingredient: oat flour peanut butter cookies, gluten-free apple bread, and chickpea blondies. Give them all a try!

Ingredient notes

• Bananas: Bananas add moisture, binding, and sweetness. Make sure to use ripe or overripe bananas (those with dark spots on them). For best results, I suggest weighing the peeled banana in grams/ounces.
• Oat Flour: Oat flour provides a hearty and nutritious base for this banana bread. If you have gluten intolerance or celiac disease, be sure to use certified gluten-free oat flour. Use a fine oat flour for the best texture.
• Potato Starch: It helps hold all the ingredients together, making the bread soft and tender. It also makes the bread lighter and fluffier by improving its ability to rise. Using potato starch in the recipe also helps prevent the bread from becoming too dense or gummy by absorbing any extra liquid. If you don’t have potato starch, you can use more fine oat flour instead, but the bread won’t be as fluffy. Just make sure not to confuse potato starch with potato flour, as they are different ingredients.
• Flaxseed Meal: It works as an egg replacement to keep the ingredients together. When it mixes with the moisture of the other ingredients, it becomes sticky and acts as a binder.
• Peanut Butter: Natural peanut butter adds healthy fats. You can substitute with other nut or seed butters like almond butter, cashew butter, or sunflower seed butter (for nut-free option), but expect flavor changes.
• Sugar: Brown sugar adds a subtle sweetness without making it overly sugary, but you can also use other granulated sugars like demerara or coconut sugar. Avoid using liquid sweeteners like maple syrup, as they can affect the overall consistency of the bread by adding too much moisture.
• Spices: Cinnamon and vanilla extract create a warm, comforting taste.
• Salt: It enhances the flavor and balances the sweetness.
• Baking Powder, Baking Soda & Apple Cider Vinegar: The combination of these ingredients is crucial in creating a balanced rise and a light, fluffy texture, especially in vegan and gluten-free baking where traditional leavening agents like eggs or wheat flour are not used.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post. This section covers notes on ingredients and possible substitutions.

How to make oat flour banana bread

This gluten-free banana bread is quick and easy to make. Just follow these simple steps.

Step 1: Prepare for baking

When you’re ready to start:

• Preheat the oven to 356˚F (180˚C).
• Line an 4.5×8.5-inch loaf pan with parchment paper. Set aside.
• Gather your ingredients.

Note: A non-stick cooking spray can also be used to coat the loaf pan, but I highly recommend using parchment paper instead as it makes it easier to remove the bread after baking.

Step 2: Make the batter

To make the batter, start by blending ripe bananas (300 g), peanut butter, brown sugar, flaxseed meal, water, cinnamon, salt, vanilla extract, and apple cider vinegar until they become smooth and creamy.

Next, get a large mixing bowl and sift together oat flour, potato starch, baking powder, and baking soda. You don’t need to sift all of them, but it’s especially important to sift the baking soda to get rid of any lumps or clumps and make sure it’s evenly mixed. This will help prevent any issues with the rising or baking of the final product.

Finally, add the blended banana mixture to the bowl and mix everything together until it’s well combined.

Note: If you prefer, you can also blend all the ingredients in a blender, but make sure you have a good high-powered blender because the batter is quite thick. For a smooth blending process and to prevent the blender from getting stuck, start by adding the wet ingredients first. Use a spatula to scrape down the sides and assist the blending process. It’s essential not to over-blend the batter as this can warm up the oats and negatively affect the bread’s texture.

Step 3: Transfer batter into the loaf pan

After mixing all the ingredients together, pour the banana bread batter into the loaf pan. Spread the batter evenly into all corners of the pan to ensure it is level, and smooth out the top. If you’d like to add an extra touch, place a ripe banana cut lengthwise over the batter and gently press it down with your hands.

Step 4: Bake the banana bread

Now it’s time to bake! Place the pan in the preheated oven and bake for approximately 40 minutes. The baking time may vary depending on your oven, so keep an eye on it. To check if it is done, insert a toothpick in the center. If it comes out clean, the banana bread is ready.

Step 5: Allow it to cool before slicing and serving

After baking, leave the oat flour banana bread in the pan for 10 minutes to cool before removing it. Then transfer it to a wire rack to cool completely before slicing and serving.

Cooling is essential for the bread to set and firm up. This resting time also allows the bread to finish cooking slightly, which is crucial for its texture. Cutting it too early may cause it to crumble and fall apart. If you prefer to eat the bread warm, simply reheat it after slicing.

Recipe video

Watch how to make this recipe:

Tips & recipe notes

• To achieve a moist and fluffy banana bread with this vegan, gluten-free, oil-free, and refined sugar-free recipe, it’s crucial to use the right ingredient ratios. Be sure to follow the recipe closely for optimal results.
• It’s important to measure your ingredients accurately, and the best way to do this is by using a kitchen scale to follow the listed amounts.
• Remember that natural peanut butter tends to separate, with the oil rising to the top. Make sure to stir the peanut butter in the container thoroughly before measuring the required amount. The consistency you want is runny and not dry, like the bottom of a container.
• Make sure to sift the dry ingredients, especially the baking soda, to ensure that the bread rises evenly.

Variations, additions & swaps

While I recommend sticking to the tested recipe for best results, there are some ways to adapt it to your preferences. Here are some ideas:

• For an extra crunch and flavor, add a handful of chopped walnuts or pecans to the batter or sprinkle them on top of the bread before baking.
• Mix in some raisins or chocolate chips in the batter before baking for a sweet burst of flavor.
• Experiment with different nut butters like almond, hazelnut, or sunflower seed butter to change up the flavor profile. Tahini can also add a nutty and rich flavor.
• Try using other spices such as ginger or nutmeg for a new twist on the flavors.
• Bake the recipe in a cake form to make a banana cake. You can even turn it into an upside down banana cake. Note that baking times may vary, so adjust accordingly.

Please be mindful not to add too much add-ins (nuts, dried fruis, chocolate chips), as it can affect the texture and moisture level of the bread, making it dense or dry. Adding about a handful of add-ins at most will maintain the integrity of the recipe while adding some variety in flavor and texture.

Serving suggestions

• Spread some peanut butter (or other nut or seed butter) on top and then drizzle with maple syrup or cinnamon honey for some extra deliciousness.
• Top a slice with soy yogurt or Greek yogurt for a satisfying breakfast.
• Enjoy with a cup of coffee, milk, or tea as a mid-day snack.
• For a decadent dessert, serve warm with a scoop of your favorite ice cream.

Storage tips

This oat flour banana bread is perfect for meal prep because it can be easily stored and frozen for longer periods. In fact, I’ve found that freezing this bread helps retain its texture!

To store:

• Make sure the bread has completely cooled before storing it. Storing it while it’s still warm can cause it to become too moist.
• You can keep the banana bread in an airtight container at room temperature for up to 2 days. However, if you need to store it for a longer period, place it in the refrigerator for up to a week.

To freeze:

• This oat flour banana bread freezes well for up to 3 months. To freeze, cut it into individual slices and place them in a freezer-safe container, separating each slice with parchment paper to prevent them from sticking together.
• When you’re ready to enjoy a slice, it thaws quickly. You can either transfer it to the refrigerator about an hour before eating, leave it on the counter for about 30 minutes, or microwave it for about 20 seconds. For a crunchy texture, try reheating it in an air fryer at 356°F (180°C) for about 2 minutes.

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