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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 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.
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
Blender Shortcut: Once you’ve made the flour, you can also mash the bananas and mix the wet ingredients in the blender. Then transfer everything to a large bowl and stir the wet and dry ingredients together.
Bananas: Weigh your bananas and use 1 pound (about 3 bananas). The bananas should be very ripe with brown spots for the best banana bread. 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.
Variations: This recipe is delicious as written, but you could also add chocolate chips, chopped walnuts, or blueberries for a unique variation.
Oat Flour Banana Bread
- 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.
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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