Oat Flour Banana Bread

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This gluten-free oat flour banana bread tastes just like traditional banana bread. It’s a soft, hearty snack full of banana flavor, and it costs just $.28 per serving!

Banana bread slices

Banana bread is probably my number one snack food. I make it all the time, and I have a few different versions. When I don’t want to turn on my oven, I even use my Instant Pot to make banana bread.

This oat flour banana bread is my new favorite version. You can’t really tell that it uses oat flour, and it’s more nutritious than typical banana bread because of the oats. My family loves to have this soft, hearty bread on hand for snack time.

At $.28 per serving, this is a very frugal recipe. It’s so easy to make, too.

Banana bread loaf with slices

How to Make Oat Flour

I use a high-powered blender to make oat flour out of traditional rolled oats. Process the oats at a high speed until you have a fine flour. This takes about 30 seconds of processing. A Vitamix or Blendtec blender will work well for this.

A food processor doesn’t work as well at making a fine powder of the oats. If you don’t have a high-powered blender, you can buy packaged oat flour.

For gluten-free oat flour, be sure to use oats that are labeled gluten-free. There can be trace amounts of gluten in regular oats.

Oat Flour Banana Bread Tips and Frequently Asked Questions

Can you mash bananas in the blender?

Bananas can be mashed by hand with a fork, or you can mash the bananas in a blender. If you choose this shortcut, you can go ahead and mix all the wet ingredients in the blender along with the banana, then transfer everything to a large bowl and stir the wet and dry ingredients together.

How ripe should bananas be for banana bread?

The bananas should be very ripe with brown spots for the best oat flour banana bread. They really can’t be too ripe (unless they’re moldy). If the bananas aren’t especially ripe, you may want to increase the maple syrup a bit. I don’t recommend making this recipe with bananas that still have green on them, because the flavor won’t be as good. Wait a few days until they’re ripe. For this recipe, weigh your bananas and use 1 pound (about 3 bananas).

What can I add to banana bread?

This recipe is delicious as written, but you could also add chocolate chips, chopped walnuts, or blueberries for a unique variation. And if you don’t have quite enough banana, you can add applesauce or pumpkin puree in place of some of the mashed banana.

How long does banana bread last?

This oat flour banana bread can be stored at room temperature in an airtight container for up to three days. The leftovers can be frozen for several months.

Oat flour banana bread on cooling rack

More Oat Recipes: If you have extra oat flour, try my oat flour pancakes for a delicious breakfast. And for a fun dessert, try my chocolate oat pudding, oat flour chocolate chip cookies, or steel cut oatmeal cookies.

Oat Flour Banana Bread

This dairy-free, gluten-free oat flour banana bread is a healthy, delicious snack.
Print Recipe
4.86 from 7 votes
oat flour banana bread
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour

Recommended Equipment


  • 2 1/4 cups rolled oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 very ripe bananas 1 lb unpeeled
  • 2 eggs
  • 1/3 cup coconut milk or other milk of choice
  • 1/3 cup melted coconut oil
  • 1/3 cup pure maple syrup


  • Preheat the oven to 350 degrees and grease a medium (8 1/2 by 4 1/2 inch) loaf pan.
  • Blend the oats in a high powered blender for about 30 seconds, or until they form a fine flour. (Alternately, you can use 2 1/4 cups oat flour). Add the baking powder, baking soda, and salt and process briefly. Transfer the dry ingredients to a bowl.
  • Using the same blender, add the bananas, eggs, coconut milk, melted coconut oil, and pure maple syrup. Blend for about 10 seconds to combine the liquid ingredients. (Alternately, you can mash the bananas by hand, then stir together the wet ingredients in a large bowl.)
  • Transfer the wet ingredients to a large bowl, and stir in the dry ingredients. The batter will be quite thin.
  • Transfer the batter to the prepared loaf pan. Bake for 50 minutes, or until the bread is nicely browned and a toothpick inserted in the center of the loaf comes out clean.
  • Cool on a wire rack for 10 minutes in the pan, then remove the bread from the pan. Cool completely on the rack.
  • Store in an airtight container for up to 3 days, or freeze for later.

Approximate Nutrition Info

Calories: 183kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 202mg | Potassium: 238mg | Fiber: 2g | Sugar: 9g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg
Servings: 12
Calories: 183kcal
Cost: $.28 per serving

This recipe may contain affiliate links. A purchase or click through one of these links may result in a commission paid to us at no additional cost to you.

Price Breakdown

This recipe costs a total of $3.37 to make, or $.28 per serving. Try this dairy-free, gluten-free oat flour banana bread for a healthy snack that everyone will love.

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Oat flour banana bread collage
Oat flour banana bread loaf with slices


  1. I have begun using oat flour recipes a lot — and– I add the pulp from juicing apples and carrots. Muffins, waffles, banana bread. I feel like I’m getting some benefit w/the fiber I would normally throw out.
    And, it’s a big PLUS using oat flour rather than a g-f white flour (Bob’s Red Mill 1-1 is what I had been using). The cost is minimal compared to other flours. And, since I love oats….yummy.

  2. Hi there! This is my favorite recipe recently and id like to make this break with other seasonal fruits. Can I swap out the banana puree for any other fruit like blueberry purée, or pumpkin puree?

    1. I think it would work well with pumpkin puree or apple puree, but I’d add a little extra sweetener to make up for the lack of banana. Please let me know if you try it.

  3. 5 stars
    Delicious! Every bite was so yummy! Thank you so much for an OAT FLOUR ONLY recipe.
    Could you replace the bananas with canned pumpkin? If so, how much pumpkin would you use? What about an applesauce bread, could you just substitute applesauce for the banana?

    Please create some more OAT FLOUR ONLY baked recipes/breads/muffins/cookies.
    Thank you!

  4. I made this this morning. And it is good (even though I forgot the eggs!) I changed out the coconut oil with applesauce so the recipe will fit into my way of eating (trim healthy momma) I also added cinnamon and nutmeg and vanilla extract. I will make it again with the eggs next time!

  5. I made this with a few adjustments and it turned out so good! I replaced the eggs with flax eggs and the coconut oil with applesauce. I then made them into muffins instead of bread by just increasing the oven to 360 and cooking for 18 min. I also added a few vegan chocolate chips to a couple of them for my kids and they loved it! Thanks for a great recipe.

  6. 5 stars
    I love this banana bread! I ground my oats in the food processor, which didn’t grind them to a fine powder which I prefer. The bread came out delicious and a little chewy just like my husband and I like it. I only used two bananas because that’s all I had. It was plenty sweet with the 1/3 cup of maple syrup. Will definitely make this again

  7. 5 stars
    This turned out great! Thanks for sharing. It’s so much healthier than other recipes I’ve made, and I think it tastes just as good if not better. I think the recipe is pretty forgiving too, as I don’t weigh my ingredients and am not a real stickler on measuring ingredients.

  8. I’m very disappointed. Your recipe says 1 lb bananas and so I weighed out 16 oz of peeled bananas. The toothpick never came out clean, even after cooking it for 1.5 hrs. Please correct your recipe if what you mean to say is 1 lb with skin on. Or better yet, give us the oz of actual bananas AFTER PEELED. I will try again another day with the adjustment.

  9. I want to make this but I have oat flour in a bag. Do I still do 2 1/4 cups if it’s already pre-ground? Thanks.

  10. 5 stars
    My mother, due to gut issues, cannot have dairy. I, due to my gut issues, cannot have gluten.
    This banana bread was perfect. It was fluffy and sweet unlike most gf baking which sinks and is very dense. This felt like a normal banana bread, and I was shocked when I pulled it out looking like a real loaf instead of a caramelized brick. It didn’t feel like a different food for specialty diets, it just felt like a nice homemade bread that the two of us happened to be able to eat. Thank you.

  11. 5 stars
    oops! never mind! I just re-read the article from top to bottom and just saw above “12 servings”. This is helpful!! Thank you!! Great recipe 🙂 xx I meant to give this recipe a 5 star with my previous comment but I accidentally unclicked the last star with the mouse as I moved up the page. Sorry!

  12. The recipe turned out good! Next time I will try to process the oats a bit finer though. The only question I have is regarding the nutritional estimate which does not specify serving size. I assume the values are per slice? However can you let me know how many slices (approximate) per loaf? For example, does a loaf provide 8 slices about 1 inch thick? This way I can give my daughter the proper size/amount. She is diabetic and we count carbs with her meals and snacks. Without knowing how many slices per loaf, it’s hard for me to determine the carb value per slice. Hope this makes sense 🙂

  13. 5 stars
    I tried this recipe and it’s probably the best banana bread I’ve ever had! I will definitely be making this again.

  14. 4 stars
    Very Confused. Is that 1 pound of bananas with the skins (then take them off) or 1 pound of bananas without skins? I ask because I had to use 5 bananas to get 1 pound. Then my bread still didn’t come out cooked after leaving it in for way longer than the recipe called for.
    I still gave it 4 stars because the taste is wonderful. This is also easily adapted to gluten-free! I added some cinnamon – which I do to everything.
    Tonight I tried again with 14 ounces of bananas – also put the batter in a muffin pan instead.
    I still need to do some tweaking, but I am very pleased I found this recipe and very pleased that I didn’t give up. The taste was THAT good!!!!

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