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Slice of banana bread on a plate, revealing its moist and fluffy texture with a bite taken out.

Oat Flour Banana Bread Recipe (Vegan & Gluten-Free)

  • Author: Bruna
  • Total Time: 60 minutes
  • Yield: 10 slices 1x
  • Diet: 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!


Units Scale
  • 330 g overripe or ripe bananas (weighed after peeled)
  • 1/4 cup (70 g) natural peanut butter
  • 1/2 cup (90 g) brown sugar
  • 2 tablespoons (14 g) flaxseed meal
  • 1/4 cup (60 ml) filtered water
  • 1/2 tablespoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons apple cider vinegar
  • 2 cups (240 g) oat flour (gluten-free if necessary)
  • 1/4 cup (45 g) potato starch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Optional: 1 ripe banana, cut lengthwise for topping


  1. Preheat the oven to 356°F (180°C). Line a 4.5×8.5-inch loaf pan with parchment paper for easy removal of the banana bread later.
  2. In a blender, combine ripe bananas, peanut butter, brown sugar, flaxseed meal, water, cinnamon, salt, vanilla extract, and apple cider vinegar. Blend until smooth and creamy. Set aside.
  3. In a large bowl, sift together the oat flour, potato starch, baking powder, and baking soda.
  4. Pour the liquid mixture from the blender into the bowl with the dry ingredients. Stir well until everything is thoroughly combined. The batter should be thick and smooth.
  5. Transfer the batter to the prepared loaf pan, spreading it evenly. 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.
  6. Bake the banana bread for about 40 minutes or until it is firm and golden. Keep in mind that the baking time may vary depending on your oven, so it’s best to keep an eye on it. To check if it’s done, insert a toothpick into the center. If it comes out clean, the bread is ready.
  7. Once you remove the banana bread from the oven, allow it to cool in the pan for 10 minutes. This will give it time to set. Then, carefully transfer it to a wire rack to cool completely before slicing and serving.


To store, wait until the banana bread has cooled completely and keep it at room temperature for up to 2 days or refrigerate for up to a week. To freeze, slice and store in a freezer-safe container for up to 3 months with parchment paper in between each slice to prevent sticking.

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 and baking techniques. Be sure to follow the recipe closely for optimal results.

Check out the recipe post for ideas on how to modify the recipe and serving suggestions.

The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Cakes & Quick Breads
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1 slice (1/10 of the recipe)
  • Calories: 222.3 kcal
  • Sugar: 13.4 g
  • Sodium: 243.2 mg
  • Fat: 4.9 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 4.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 5.1 g
  • Protein: 5.4 g
  • Cholesterol: 0 mg

Keywords: banana bread with oat flour, vegan, gluten-free, egg-free, dairy-free, oil-free, easy