Oat Flour Banana Bread is made with Gluten-Free oats, butter, and Greek yogurt, you will love this Gluten-Free Banana Bread Recipe.
What the heck, 5 years ago. Honestly, where does the time go? I truly had no idea an Oat Flour Banana Bread recipe would turn out to be one of my most visited pages.
Five years ago I took a job as a General Manager for two restaurants and now here we are 5 years later and I have recently left that job. I can truly say my life/ sanity is so much better for it.
While I did love my coworkers, customers, and friends there, the stress of managing 60 people on your own, two restaurants, marketing, hr, menu costing, changing menu recipes, scheduling, planning and hosting events... the list goes on. You wear many hats in most management roles but that is especially true in restaurants.
Luckily I have my blog, my true passion, to keep me still in the food industry. You may have noticed a new look here. I finally updated my look along with a lot of other behind the scenes things. Thanks to the Food Blogger Pro community I am a part of I was able to teach myself and get some help off of others in the community.
Jump to:
Back to the recipe...
Five years later this recipe still rules the roof. While I am not gluten intolerant, I do like to switch things up. Make sure if you are gluten intolerant you use Gluten-Free Oats- to make sure they are processed in a GF environment.
The recipe for this quick bread is really quite simple like your ordinary banana bread recipe. But this ain't ordinary! The main difference here is you need to make your own Oat Flour. It is super simple.
🍌 What are the ingredients
- Unsalted Butter
- Granulated Sugar
- Large Eggs, at room temperature
- Pure Vanilla Extract
- Oat Flour, to keep Gluten Free use Gluten-Free Oats
- Baking Soda
- Salt
- Greek Yogurt, Plain or Vanilla
- Very Ripe Bananas
📖 How do you make Oat Flour
Take either rolled or quick oats place them in a food processor and process until a fine flour-like texture. You won't end up with an all-purpose flour texture but it will look and feel like flour, with some chunks of oats in. This creates the oat flour to make the banana bread recipe.
🍽 How do you make Oat Flour Banana Bread?
Then in a large bowl add your normal banana bread recipe suspects; butter, sugar, eggs, vanilla, baking soda, salt, Greek yogurt or sour cream and the star bananas along with the oat flour.
The trick is to not over mix the recipe. Add the butter, sugar, eggs, and vanilla then whisk to combine, next add the baking soda, salt, and oat flour, fold to just combine then fold in the Greek yogurt and bananas. I like to do the bananas last to keep some chunks of banana. And if you are like me/ my mother sprinkle some brown sugar on top before baking to create a sweet crunchy top.
And let me tell you a toasted piece of banana bread slathered with some butter, you need it.
💭Can you make oat flour banana bread muffins?
Of course. Check out my post on oat flour banana muffins here!
If you are in the mood for a skinnier version check out my Oat Flour Skinny Banana Bread it was delicious and a new family favorite!
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Please let me know if you make this easy gluten-free quick bread recipe by leaving a star rating and review below!
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Oat Flour Banana Bread
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 10-12 Slices 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Description
Oat Flour Banana Bread is made with Gluten Free oats, butter, and Greek yogurt, you will love this Gluten Free Banana Bread Recipe. An easy quick bread, this banana bread recipe with oat flour is made in minutes. A simple treat you can feel good about giving your family!
Ingredients
- 4oz (1/2 Cup) Unsalted Butter
- 200 Grams (1 Cup) Granulated Sugar
- 2 Large Eggs, at room temp.
- 1 Teaspoon Pure Vanilla Extract
- 1 3/4 cups Oat Flour, to keep Gluten Free use Gluten Free Oats
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 5oz ( Just over 1/2 Cup) Greek Yogurt, Plain or Vanilla
- 3 (Roughly 12oz) Very Ripe Bananas* see note
Instructions
- Preheat oven to 350F/180C and grease a 9X5 loaf pan.
- 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.
- In a bowl mash bananas. Fold in bananas and greek yogurt into the flour mixture.
- Pour into prepared pan.
- 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.
- Let cool on a wire rack for 3o minutes before inverting out of the pan too cool completely. Enjoy!
Notes
*The browner the better, to make your yellow bananas brown bake them on a baking sheet in a 350F/180C oven for 20 minutes, let cool before starting the recipe.
Keywords: oat flour recipes, oat flour quick bread
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This recipe was originally posted on February 20, 2013.
Text from Feb 20, 2013- 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. This oat flour banana bread was a lovely treat and a nice surprise.
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.
Great for people who are Gluten Free
*Photos Updated 8/17/16*
Kelly Senyei | Just a Taste says
We are so on the same wavelength with banana bread this week 🙂 I love all of your versions and cannot wait to try this one!
[email protected] Plaid and Paisley Kitchen says
Ok This is total yumo banana bread! Thanks for linking at Show Me Your Plaid Monday's!
Venika Senaratne says
Awesome banana bread! Cameout nice and very soft.I substitute curd for Greek yugurt.
Thank you.
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Venika, so happy you enjoyed it. XX Liz
Lori Williams says
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.
Elizabeth says
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 🙂
Liz says
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.
Elizabeth says
I am so sorry to hear that. Mine came out with no problem!
Lisseth @licabues says
I’ve tried this recipe two times already, First I did it on my own.. pretty poorly actually.. didn’t have the right bananas so I kind of microwave them anyway a disaster tho the taste was amazing. But the second time my sister and my mother helped me out. The only things is that it was too sweet, we’re from the banana capital country so they’re already VERY sweet, also we used brown sugar.. I’d keep trying until it’s perfect.. like yours, all cake like, mine was like a pudding still delicious that I don’t think it would survive this day.
★★★★★
Elizabeth says
Thank you for the lovely review Lisseth!
Mrs. Bee says
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!
Elizabeth says
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!!!
jmiller7 says
Super good! Just made this with my two 3yr old daughers! Thanks!
Elizabeth says
Awesome! So happy you enjoyed it, thanks for letting me know 🙂
Kianna says
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?
Elizabeth says
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. 🙂
Susee says
This is an excellent gluten-free recipe. So yummy and moist! Thank you for sharing.
Elizabeth says
Thank you Susee so happy to hear you liked it!! 🙂
Yael says
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?
Elizabeth says
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 🙂
Renee says
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
Elizabeth says
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!!
Becky says
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.
Elizabeth says
Can I make this without the yogurt?
Elizabeth says
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!
Candace says
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!!
Elizabeth says
Hi Candace, thank you so much for letting me know. It makes my day to know other people enjoy these recipes!! Happy Saturday 🙂
Tolu says
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.
Hana says
For those that used coconut oil instead of butter, brown sugar how much did you use?
And if I wanted to add vanilla and cinnamon, how much of that do you think I should add in? Thanks!
Marilyn says
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.
Elizabeth says
Hi Marilyn, I am so glad you liked the banana bread! It is so easy to just blend up some oats, isnt it?!
Marilyn says
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!
Lizette says
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!!!
Carole says
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!
Elizabeth says
Hi Carole, sorry for the delay there was an issue on the back end of the site but I have fixed it now- all recipes will show up properly!
Destiny says
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,
Destiny.
P.S. Can I make this into mini loafs?
Elizabeth says
Hi Destiny! Thank you so much for the lovely comment! Of course you can make these into mini loafs just adjust the baking time accordingly!
Destiny says
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.
Destiny.
Samantha says
My go to banana bread recipe! It's so good everyone who tries it loves it!
Sarah E Lyle says
This was SO YUMMY!! We printed it so we can make it again! Thank you for sharing.
Elizabeth says
Cheers Sarah!
Fatima Peer says
Hi, I want to try this recipe. Am wondering if I don't have enough oat flour in hand, what can I sub with.
I have tapioca, white n brown rice, sorghum meal, phsyllium husk, linseed, coconut and gf self raising flour
Plz advise. Thank you.
Elizabeth Waterson says
Hi Fatima, I have personally never baked with any of the flours you are referencing. If it were me I would personally try subbing in some of the GF self-raising flour. Please let me know if you have any other questions or if you do make the bread, I would love to hear how you like it. Thanks XX Liz
Roro Marshall says
I just tried this recipe, substituted granulated sugar for 1 1/2 cups coconut sugar as its a little less sweet than regular sugar but it came out a little sweet still so next time I'll stick to the measurement. I must also say that the coconut sugar made it a lot darker and started to burn around the edges....Other than that, i absolutely love it. . I don't feel like I'm eating healthy, it's super soft and moist, raises well, tastes wonderful.....Will definitely stick to this recipe
★★★★★
Elizabeth Waterson says
Thank you SO much for coming back to review and share your recipe results. I appreciate it so much. Hope you are staying safe and healthy during these times XX Liz
Stephanie says
This was delicious, if a bit heavy. It needed about 8 extra minutes in the oven. Yum!
★★★★
Elizabeth says
I am so glad you enjoyed it, Stephanie. Thank you for the review!:)
Irene Gonzalez says
I recently developed an intolerance to gluten and I’ve been feeling miserable because I love baking. This recipe is DELICIOUS!!!! I can’t thank you enough.
★★★★★
Elizabeth says
Thank you so much Irene for the lovely comment. Make sure to check out my Oat Flour Pumpkin Bread for a fall treat 🙂
Ray says
Although mine did come out more moist and wet because I added another banana just to get rid of it. It tastes just like Bananas Foster. So I made the optional caloric "Foster" or Burnt Sugar and OMG delicious.
Substitutions because of availability
Brown Sugar instead of White Sugar
Honey Yogurt instead of Greek Yogurt
Thank you, this is a great recipe!
★★★★★
Mikayla Gray says
Made them into muffins just now! I substituted the butter for 1/4 cup greek yogurt and swerve instead of sugar super good and oddly buttery will definently make again
Elizabeth says
Thank you for commenting Mikayla! I actually just made them into muffins last week for the first time! May I ask a favor next time would you mind leaving a star rating, please? It’s super helpful for us and other readers! Cheers
Victoria Agboola says
This really looks good. I am going to try it out today.
Thank you
Elizabeth says
I hope it turned out well for you Victoria- I would be so grateful for a star rating and review of the recipe if you ended up making it!
Maria says
So... I've been making this recipe for over a year. It's a staple. I am horrible at baking and this never fails me so speaks to how forgiving this is! I eyeball everything which is why baking usually doesn't workout well for me lol. But, I also went dairy free shortly after discovering this so have been substituting Coyo brand coconut yogurt (other nondairy yogurts left an aftertaste) and substitute either plain or Nutiva butter flavored coconut oil for the butter. Tip: coconut oil was better at keeping it from sticking to ceramic loaf pan but I still line with parchment. I also have a naughty version that involves a few spoonfuls of peanut butter or powdered Peanut and chocolate chunks -don't judge! It's soooooo good. Thanks for the recipe!
Abiola says
If there was a rating higher than 5, I would gladly give this recipe. Even the pickiest eater can not resist this. What I love most about this recipe is the fact that even my kids that don't eat oatmeal couldn't resist this. I would recommend this recipe any day, anytime. Thanks for sharing.
★★★★★
Ashley Homrich says
Absolutely delicious! And as a dietitian, love how it uses oat flour. Highly recommend!
★★★★★
Elizabeth says
Thank you so much for the lovely review Ashley!!
Lily Anne Janey says
I made this, but used a date paste instead of sugar, it was so good!
★★★★★
Elizabeth says
Lily that sounds wonderful, thank you so much for reporting back!!
Kimmy says
I know I have to try this recipe just because its Oat Flour! I'll probably add chocolate chips as well though! Chocolate and Bananas go hand in hand in my eyes LOL
★★★★★
Abby says
So delicious!! I used coconut sugar and monk fruit sweetener instead of sugar, and used slightly less than called for. Next time I might add some cinnamon, but it is great as is! ☺️
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely comment Abby!
Veronica Ortega says
Delicious .! I made this recipe with coconut sugar and semi-sweet chocolate chips on top. My daughter’s love it ❤️
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely comment, Veronica! I am so happy to hear your daughter loved it!!
Heidi Seidman says
Just blown away by how amazing this is!
I cut back in sugar (and used all brown) and only had two bananas not three.
Easy and delicious!!
★★★★★
Elizabeth Waterson says
Thank you for the lovely comment, Heidi! So happy you enjoyed the recipe!
Priyanka says
Hi tried this recipe and it came out fantastic. Thank you so much. Can we also use baking powder? And if not why? what does it work?
Elizabeth Waterson says
Hi Priyanka, thanks for coming back and letting me know you enjoyed the recipe, if you try and enjoy another recipe would you mind leaving a star rating too, please? As far as the baking powder question, I would not use baking powder, as baking soda is stronger it requires less of it to create the rise. This recipe also calls for yogurt and banana which acts as acidity to help the baking soda react chemically. Please let me know if you have any other questions! Thanks- Liz
Joanne Archibald says
The recipe calls for three bananas,but there is a great deal of variety in banana sizes, Do you have an estimate of how many cups or ounces of banana is best to use?
Elizabeth Waterson says
Good question Joanne, I generally use three medium bananas around 12oz. Please let me know if you have any further questions, always happy to help!! 🙂
Amanda says
Made this with my 4 y/o last night and it was easy, fun, and delicious! We didn't have sugar so I swapped it with applesauce and the load (thankfully!) still baked up although it's definitely a bit gooey in the middle. Still 100% delicious and essentially our favorite breakfasts rolled up into one (banana, oatmeal, and eggs!).
Thanks!
★★★★★
Elizabeth Waterson says
So glad you enjoyed it, thank you for reporting back. Yes, I would think with the applesauce swap you would want to add some more flour to counteract the moisture so it's not so gooey.
Barbara (gf and sugar intolerant) says
I just pulled these out of the oven and they are fabulous! I added a cup of walnuts, substituted monk fruit sweetener for the sugar and made muffins! They are so delicious that I’m giddy! Thank you thank you thank you! These are now healthy yet decadent breakfast muffins. I wasn’t diligent about mashing the bananas so there are chunks of banana burst of flavor.
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely feedback Barbara, it is music to my ears!! Hope you have a Happy New Year!! XX Liz
Valerie says
Had to bake for 70 mins to cook through. However, absolutely delicious!!!
★★★★★
Elizabeth Waterson says
Hi Valerie, thank you for reporting back! I am glad you enjoyed the bread!! XX Liz
jane says
There seems to be an awful lot of sugar making this not very healthy.
Elizabeth Waterson says
Hi Jane, you can reduce the sugar if you would like or I have this other oat flour banana bread recipe you might like more. XX Liz
Laura M says
I have made A LOT of banana breads in my life and this one takes the W! It’s soooooo good. Perfectly moist, perfect amount of sweetness and delicious. Wife approved as well!!
Thank you! This will be my staple from now on!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely comment Laura. Glad to hear it's going to be a staple for you! Thanks!! XX Liz
Louise says
This recipe was fab!! Just perfect! Thank you for the simple and easy way to repurpose aging bananas and yogurt!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely comment Louise, I am so pleased that you thought the bread was fab!! I really appreciate you coming back to comment, so thank you!! Hope you and your family are staying safe and healthy during these trying times. XX Liz
Andrea B says
I followed the recipe to a T except for yogurt (I used sour cream instead) and it came out PERFECT. Sooooo moist and delicious. My whole house smelled like banana bread the whole day. Definitely making this again!!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely comment, Andrea! It makes my day to hear you enjoyed the bread:) Hope you and your family are staying safe and healthy during these trying times. XX Liz
Peta says
Excellent recipe. Much loved by our family.
★★★★★
Elizabeth Waterson says
This makes me so happy, glad you all love it! XX Liz
Lori says
I used 1half the butter and half the sugar. I also used Vanilla Greek yogurt and milk chocolate chips. Still turned out excellent!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Lori. I am so happy you were able to adapt the recipe to your liking! XX Liz
Rhea says
Amazing recipe that the whole family loved! Added walnuts and milk chocolate chips to mine.
★★★★★
Tyler says
Flavor is amazing, but I'm having a real hard time getting it to not be mushy. It rises, then falls into an uncooked dense loaf. I've tried it twice now, and baked it 30 minutes longer than the instructions suggested. Following it to a tee, what could be causing it to be under baked? #HELP
★★★
Elizabeth Waterson says
Hi Tyler, thanks for reaching out I am sorry you are having problems. I would first and foremost check that your oven temperature is calibrated correctly, which can affect the bake drastically. Make sure your oven has also properly preheated before you begin to bake. Also, you should check that your baking soda is still active, it is recommended to discard baking soda every 6 months. IF you have an instant-read thermometer you could check the internal temperature of the banana bread, the temperature should read 200F/ 94C. I hope that helps, please let me know if I can help in any other way! Thanks XX Liz
Alysan says
Wow! I stumbled on this recipe because I ran out of regular flour and only had oat flour to use. This recipe is AMAZING! I've made it twice now and it's devoured before it even has a chance to cool down! My family loves it so much. Is there a way to get the nutritional information? or did I miss that somewhere? I thought I should know since I've basically eaten 1/2 a loaf all by myself 😉
Elizabeth Waterson says
Hi Alysan, thanks so much for coming back to review the recipe. I am so happy you all loved it!! 🙂 There are many sites that you can google and just add the ingredients to get nutritional ingredients then divide it by however many slices you get out of a loaf. I have heard many conflicting options on whether these nutritional values are truly accurate but it should at least give you some sort of an idea! IF you're looking for a somewhat healthier version I do have an Oat Flour Skinny Banana Bread, maybe try that one!! LEt me know if you have any questions!! May I also ask a huge favor, please? Would you be so kind to leave a star rating when you leave a review too, it helps my other readers easily see if a recipe is highly rated or not, I would be so grateful!! Thanks XX Liz
Jill says
Love this recipe! I'm not a big fan of the gluten-free flours that are available in stores so I was happy to find this recipe that makes tasty, buttery banana bread that has a great crumb! I look forward to trying to spin this into a pumpkin loaf in the fall
★★★★★
Elizabeth Waterson says
Hi Jill, thank you so much for the lovely review, I am sure you will love the pumpkin loaf too!! Thanks for coming back tor review the recipe I really appreciate it. Take care XX Liz
Julia Kulicz says
This is my all time favorite banana bread recipe!!! Absolutely amazing!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review and rate the recipe, it really helps me out so thank you! I love the texture the oat flour gives to the banana bread, so happy you love it too Julia! Take care XX Liz
Tiff Petersen says
This is by far the best banana bread, gluten free or not, that our family has ever had. We are not a gluten free family but this will be our go-to banana bread from now on. I have sent everyone I know this recipe, it's that good!
The only things I do differently is that I add about a tsp of cinnamon to the dry mix and I whisk all the liquids and the sugar up together in a separate bowl, add the mashed bananas to it and then add it all at once to the dry bowl (this is only because I am lazy).
Thank you so much for sharing this gem of a recipe!!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Tiff, I seriously appreciate it so much. I am so pleased you enjoyed it!! I need to try it with cinnamon next time!! Take care. XX Liz
TERRI SINCLAIR says
This recipe is awesome tasting--saw a couple comments on too sweet--that's what I like. You can always do less sugar.
I'm hoping you'll reply (sorry if it's already in thread and I didn't see) about what consistency the batter should be.
I did grease pan, and there was no sticking, and it does fall apart.
I used more than the 1 and 3/4 C oat flour because it looked too runny, and it still fell apart.
I used farm-stand eggs, so it's hard to control size--I did my best pick large.
I also used Kitehill almond milk yogurt--same amount--5 oz--wanted less dairy.
Let me know what consistency the batter is--mine was more liquid than normal cake batter.
Thanks!
★★★★★
Elizabeth Waterson says
Hi Terri, thank you so much for reaching out. I am sorry it as crumbly for you. IF you look at the video of how to make the banana bread and scroll to about 45 seconds in you will see me pouring the batter into the pan, the batter is quite runny. Using the eggs that are varied in size can affect the batter for sure, I would weigh it out, a large egg is roughly 57 grams in size. Also, I have never used the Kite Hill yogurt so I am not sure of the texture compared to Greek yogurt, as Greek-style is so thick. Also, make sure your baking soda is still good and fresh, it can lose its power easily. Please let me know if you try it again, I would love to know how you get along! XX Liz
Alicia says
The taste was amazing however the top was getting crispy and the middle was still gooey. What did I do wrong?
★★★★★
Elizabeth Waterson says
Hi Alicia, I would guess that your oven might run hotter than its saying, most home ovens run cooler or hotter and should be calibrated. With that said next time I would just tent the bread- use a lightly greased piece of foil to gently cover the top of the cake- this help prevents the top from browning while the rest cooks. Same idea when using a pie crust shield. I hope that helps! Let me know if I can help with anything else. Take care. XX Liz
TriciaM says
Thank you for this banana bread recipe. It is a snap to put together. Mine did come out very gooey and after 70 minutes in the oven, it fell and was still gooey. It actually looked like a bread pudding, and that is how I served it. The taste was fantastic. I read all your responses to people who also had theirs gooey in the center;however, I think I had followed all your suggestions. The only difference was that I used store bought oat flour. Today I'll try it with ground up oats. Either way, this recipe is a keeper.
★★★★★
Mary Ann Hull says
After baking an hour and a half, this recipe still was gooey in the middle. I subbed almond milk for the yogurt and Eggbeaters for eggs. Won't try it again. Mine went in the trash!
★
Elizabeth Waterson says
Hi Mary Ann, thanks for reaching out. I am so sorry you did not have success with the recipe. I do feel that the one-star review was not fair since the ingredients you used were not the same ones listed in the recipe. Almond milk is a straight liquid where Greek yogurt has a much thicker texture- this alone would totally affect the bake of the banana bread. I personally have never used eggbeaters but since they do not have the yolk in I can imagine that too would definitely affect the bake of the bread. Please let me know if you ever try the recipe again. Take care. Liz