Oat Flour Banana Bread

Oat Flour Banana Bread www.confessionsofabakingqueen.com


Lately, I have been testing out recipes with oat flour. Blend up some old fashioned oats into a dust/flour like texture and substitute in the recipe. I was skeptical as to how the banana bread would turn out. But this oat flour banana bread was a lovely treat.

Oat Flour Banana Bread www.confessionsofabakingqueen.com

The Oat Flour Banana Bread was spectacular. More than I dreamed it could be. Moist, dense but not super dense. There were oat flavors in the background but it didn’t take over the banana bread flavor. I will definitely make this again.


Oat Flour Banana Bread www.confessionsofabakingqueen.com

Great for people who are Gluten Free or if  you want to make a healthy version of banana bread.


Oat Flour Banana Bread www.confessionsofabakingqueen.com


*Photos Updated 8/17/16*

Oat Flour Banana Bread

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Oat Flour Banana Bread


  • 1 stick/ 1/2 cup unsalted butter
  • 1 cup of granulated sugar
  • 2 large eggs
  • 1 TSP Vanilla Extract
  • 1 3/4 cups oat flour
  • 1 TSP baking soda
  • 1/2 TSP salt
  • 1 5oz ish container of Greek Yogurt Plain or Vanilla
  • 3 very ripe banans (the more brown the butter)


  1. Preheat oven to 350F and grease a 9X5 loaf pan.
  2. Melt butter. In a large bowl mix together the butter and sugar. Then add eggs and vanilla. Mix in oat flour, baking soda and salt.
  3. In a bowl mash bananas. Fold in bananas and greek yogurt into the flour mixture.
  4. Pour into prepared pan.
  5. Bake for 50-60 minutes. Of course always check with a toothpick to make sure it is fully cooked. Or a knife if you want to reach the bottom.
  6. Let cool and enjoy!
Oat Flour Banana Bread Oat Flour Banana Bread

Recipe adapted from: Banana Bread


Do you love banana bread like me?

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  1. I just made this and it is delicious!! The only problem I had was it stuck to my pan. So it doesn’t look to good all broken apart. Next time will try and butter pan more. Maybe flour it with the oatflour too.

    1. Aww I’m glad you like it! That is weird it stuck? Did you grease the pan first? I always do that And mine came out perfect..baking can be different for each person sometimes. Thank you for trying this recipe 🙂

    2. Mine stuck too when I baked it the first time. Going to try lining it with parchment paper next time and hopefully that will do the trick.

  2. I tried this recipe last night and YUM!! Since going gluten free for health reasons, I’ve really missed banana bread with my morning tea.

    I only had two bananas so I added 3/4 cup of frozen blueberries, used brown sugar instead of white to make up for the moisture deficiency and added a teaspoon of vanilla to give it a little more zing. I also lined my pan with parchment paper to avoid any sticking.

    Thanks for this great recipe, total winner!

    1. Yay! I am so glad you liked it- I am actually testing out a new oat flour banana bread tomorrow or Friday depending on time 🙂 The bluberries sound delish!!!

  3. This looks delish and I’m looking forward to trying this recipe. Can you please tell me if there’s a reason for using Greek yogurt vs non-Greek yogurt?

    1. Great! I hope you do try it 🙂 The consistency of greek yogurt is different than plain yogurt. Regular yogurt is more watery, as Greek is thicker and tangier. Greek yogurt is similar in consistency to sour cream- I would use those interchangeably. Greek yogurt being healthier. Let me know if I can help with anything else. 🙂

  4. My whole family loves these. My son actually requested this cake with chocolate chips for his 7th birthday. Last week I made them in muffin tins. I was very unsure how long to bake them. Do you have any idea how much time they would need if I make them as regular or mini cupcakes?

    1. Sorry for the late reply I am out of the country at the minute. I would start at 15 minutes and check with a toothpick from then on for no wet batter… sorry don’t have a time frame. Hope it works and your son has a fabulous birthday 🙂

  5. This was amazing do u know how many calories and how many servings I sliced it into 12 slices each about 3 inches by two inches by one

    1. Hi Renee, no I do not know how many calories I am pretty sure there are websites that you can put in the ingredients and it calculates it for you 🙂 So glad you enjoyed it! I just made a pumpkin version- posting it sometime this next week!!

  6. I made this tonite but the oats didn’t blend well into flour (used steel cut). Didn’t use sugar either. I used 2 snack sized cups of Apple sauce. It turned out good but oaty consistency most likely because of the steel cut oats. Going to go to whole foods to see if they carry oat flour.

    1. Sorry for the late response, I am on holiday right now so have limited internet access. You could but it would not be as moist, I have never tried it before so do not recommend. LMK if you try!

  7. Thanks for the fantastic recipe!! (I made this using apple sauce instead of yogurt and added pecans and chocolate chips.) This was the best banana bread I’ve ever had! Thank soooo much!!

  8. Back again and it came out better than the last time. Now my banana bread is super moist and oh so yummy. Only changes I made were I used coconut oil instead of butter, brown sugar and added applesauce.

    Hubby always asks for more and buys bananas just for banana bread.

    You’re awesome.

  9. These are sooooo delicious. The oatmeal flour goes perfectly with bananas. I don’t think I will go back to a GF flour blend after this. Mine were quite flat though, but everything else was perfect. I made six muffins and a small loaf pan. I also used 3/4 the amount of sugar, and I used a brown natural panela sugar. I think you could even get away with less sugar because the bananas really help to sweeten it.

    Thanks so much for this recipe, it will now be my standard banana bread/muffin recipe.

      1. I just made these again after a long hiatus (found an oatmeal flour cookie recipe that is out of this world), and today everything rose perfectly! Don’t have a clue why, my first few attempts were very flat. This is the best banana bread I’ve ever made, thanks again!

  10. I made this banana bread yesterday and it came out without sticking and tasted great! I did however use coconut oil instead of butter and 1/2 cup brown sugar instead of cup of regular sugar like someone else on here did. Fantastic recipe using stuff I already had on hand, especially the browning bananas and a tub of old fashioned oats!!!

  11. I can’t find the recipe on your page for the oat flour banana bread. Did it disappear? I’d love to try making it! Thanks!

  12. THANK YOU!
    I had to go on the GF diet a month ago, and have been without any good homemade snacks since. This is, hands down, the best banana bread I’ve ever had; and no nuts to get stuck in my teeth!
    Thank you,
    P.S. Can I make this into mini loafs?

      1. Hi,
        Two weeks later and I am making this CAKE again. To me this is cake, the best cake! I blended the banana and yogurt and then added some chunks for texture. I used half brown sugar and half organic sugar, so it has a more earthly flavor(with a TSP of cinnamon).
        Once again,
        Thank You.

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