Oat Flour Banana Bread

up close image of a slice of oat flour banana bread on a cutting board.

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This oat flour banana bread is gluten-free but tastes just like authentic banana bread! Swap regular flour for oat flour but don’t sacrifice on flavor or texture. Easily mixed in one bowl and enjoyed by the whole family, gluten-free and gluten-filled alike!


  • 2 cups oat flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • pinch of salt
  • 3 large ripe bananas, mashed
  • 1/4 cup melted butter
  • 1/4 cup maple syrup
  • 3 large eggs
  • 1 tsp vanilla extract
  • Optional: 1/2 cup chocolate chips (or desired mix-ins)


  1. Preheat oven to 350 degrees F.
  2. Spray a 9-inch by 5-inch loaf pan with oil, butter or cooking spray and line with parchment paper. Set aside.
  3. In a large mixing bowl whisk oat flour, baking powder, cinnamon and salt.
  4. Stir in mashed bananas, melted butter, maple syrup, eggs and vanilla extract.
  5. Fold in chocolate chips, if using.
  6. Add oat flour banana bread batter to your greased and lined loaf pan.
  7. Bake for 45-55 minutes. Your bread is ready when top springs back and toothpick is clean when poked in the center.
  8. Allow to cool before removing from loaf pan and letting cool to room temperature on a wire rack.
  9. See storage instructions above.