This oat flour banana bread is made from nutty homemade oat flour and sweet over-ripe bananas. The result is a perfectly tender, chewy loaf packed with banana flavor. And it's gluten-free too! What are you waiting for?

It's tough to get gluten-free baked goods right. The texture is always a little off and they are just never quite as good as their conventional counterparts. This oat four banana bread breaks the mold. I am not even gluten intolerant and I'd pick it over "regular" banana bread any day.
The sweet, nutty flavor from the oat flour and the moist, chewy texture of the loaf is to die for. Banana flavor permeates every inch of this delicious, homemade quick bread. You even get the satisfaction of saying you made your own flour. It doesn't get more "from scratch" than that. Happy baking everyone!
Jump to:
- Why You'll Love This Gluten Free Banana Bread
- Why Make Banana Bread with Oat Flour?
- Recipe Ingredients
- How to Make Oat Flour
- How to Make Oat Flour Banana Bread
- Tips for Success
- What to Serve with Homemade Banana Bread
- Can I Make Oat Flour Banana Muffins Instead?
- How to Store Leftovers
- Can I Freeze This?
- More Oat Flour Recipes:
- Recipe Card
- Recipe Ratings & Comments
Why You'll Love This Gluten Free Banana Bread
This oat flour banana bread has been a favorite for my readers for years. Here are a some of the things that make it so love-able.
- Totally from scratch. This banana bread recipe takes "made from scratch" one step further. You are actually making your own flour. It's so satisfying.
- Unique flavor. The oat flour in this recipe imparts a nutty, subtly sweet flavor to the banana bread that you would not get from all-purpose flour.
- Chewy texture. The texture of the loaf is slightly heartier and chewier than conventional banana bread. It makes for a more satisfying snack.
- Gluten-free and still delicious. It's hard to find gluten-free alternatives to your favorite baked goods that actually hold a candle to the gluten-full versions. Not here. This oat-flour banana bread is gluten-free and, in some ways, even better than conventional banana bread.
Why Make Banana Bread with Oat Flour?
Even if you aren't gluten intolerant I highly recommend making banana bread with oat flour. Not only is it incredibly satisfying to make a quick bread out of flour that you made yourself but oat flour imparts more flavor than all-purpose flour. It also yields a unique chewy texture that is to die for. So, whether your body tolerates gluten or not, you have to give this recipe a try.
Next time try my almond flour banana bread.
Recipe Ingredients
Here is a list of ingredients you will need to make oat flour banana bread. Don't forget to scroll to the recipe card below for detailed measurements.
- Oat Flour - Read on to learn how to make your own from rolled oats. If you are gluten intolerant be sure to select gluten-free oats
- Unsalted Butter
- Granulated Sugar
- Eggs- Room temp
- Pure Vanilla Extract
- Baking Soda
- Salt
- Greek Yogurt - I like using plain or vanilla-flavored Greek yogurt. The choice is yours.
- Very Ripe Bananas - If your bananas aren't yet ripe, bake them on a baking sheet at 350 degrees F for 20 minutes, allow them to cool, and incorporate them into the recipe.
How to Make Oat Flour
Making oat flour is surprisingly easy. Simply pour rolled oats or quick-cooking oats into a food processor or a high-powered blender and process until you achieve a fine flour-like texture. The oat flour will not have the same texture as regular, all-purpose flour. It will be a little bit less fine and will have some chunks of oats in it.
How to Make Oat Flour Banana Bread
In just a few simple steps you will have a delicious loaf of gluten-free banana bread that will have you coming back for seconds and thirds. Here's how to make it. Make sure to scroll to the recipe card below for more detailed instructions.
- Prep. Preheat the oven to 350 degrees F and grease a 9X5 loaf pan.
- Make the oat flour. Blend the oats in a food processor or a high-powered blender until a fine flour texture is formed.
- Mix together the butter, sugar, eggs, and vanilla extract.
- Mash the bananas into the wet ingredients.
- Stir in the Greek yogurt.
- Mix in the oat flour, baking soda, and salt.
- Bake. Pour the batter into the prepared pan and bake for 50-60 minutes.
- Cool the bread in the pan on a wire rack for 30 minutes before removing it from the pan and allowing it to cool completely.
Tips for Success
Get ready to make the best banana bread recipe with oat flour you could possibly imagine. Just follow these simple tips and tricks and you'll be on your way.
- Make sure the bananas a brown enough. The browner the better here. Over-ripe bananas add sweetness and moisture to the banana bread that under-ripe or yellow bananas do not. If your bananas aren't quite ripe enough, pop them in the oven at 350 degrees for 20 minutes, let them cool, and incorporate them into the batter.
- Don't over-mix. Over-mixing the batter will end you with a tough, overly dense loaf. So, when making the batter, be sure mix only until everything is just incorporated. The batter will not be perfectly smooth and that's ok.
- Add the bananas last. Adding the bananas to the batter last ensures that you still get some good chunks of banana scattered throughout the bread.
- Brown sugar. Consider sprinkling some brown sugar on top of the loaf before baking. This will yield a sweet, crunchy top.
What to Serve with Homemade Banana Bread
A slice of homemade banana bread is a treat all on its own but that doesn't mean you can't pair it with a delicious spread, a warming beverage, or serve it as part of a full-blown brunch. Here are some ideas for you.
- With a spread. Throw a slice in the toaster and lather it with butter, nut butter, or your favorite jam.
- With a warm beverage. I love sipping on a cup of hot coffee and nibbling at a warm piece of oat flour banana bread on a lazy weekend morning.
- Brunch time. Serve this gluten-free banana bread with eggs, bacon, and maybe even a mimosa and call it brunch.
- Make it dessert. This quick bread is just sweet enough to serve as a dessert. Top it with a scoop of vanilla ice cream or a dollop of whipped cream after dinner. Try my Cake Batter Golden Oreo Ice Cream and/or my Stabilized Whipped Cream.
Can I Make Oat Flour Banana Muffins Instead?
Of course, you can! My Oat Flour Banana Muffins are to die for. It's the same batter but the recipe is adapted to be baked in muffin tins. One great part about turning this oat flour banana bread into muffins is that they require much less time in the oven. Give it a try!
How to Store Leftovers
Allow the banana bread to cool completely before sealing it in an airtight container. It can be stored at room temperature for up to 4 days. You can place a paper towel at the bottom of the airtight container and on top of the loaf to soak up any condensation. This will prevent the banana bread from becoming soggy.
Can I Freeze This?
You can! Allow the loaf to cook completely before sealing it in an airtight container and storing it in the freezer for up to 3 months. Allow the oat flour banana bread to thaw at room temperature before diving in.
More Oat Flour Recipes:
Oat flour has a beautiful, nutty flavor to it and yields baked goods that have a uniquely delicious, chewy texture. Here are a few other oat flour recipes for you to play with.
PrintRecipe Card
Oat Flour Banana Bread
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!
- Total Time: 1 hour 10 minutes
- Yield: 10-12 Slices 1x
Ingredients
- 1 ¾ cups Oat Flour (225 Grams (Roughly 2 ¼ Cups Rolled Oats)), to keep Gluten Free use Gluten-Free Oats
- 4oz (½ Cup) Unsalted Butter
- 200 grams (1 Cup) Granulated Sugar
- 2 Large Eggs, at room temp.
- 1 Teaspoon Pure Vanilla Extract
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 5oz ( Just over ½ 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.
- In a food processor or high-powered blender add the oats and blend until a fine flour texture is formed, this will take a minute or two.
- In a large bowl mix together the butter, sugar, eggs, and vanilla extract. Add the bananas and mash into the wet ingredients then stir in the Greek yogurt. Mix in oat flour, baking soda, and salt.
- Pour into the prepared pan.
- Bake for 50-60 minutes. The top should be golden brown, if you gently press the top of the bread it should bounce back right away. You could also use a toothpick to check for any wet batter.
- Let cool on a wire rack for 3o minutes before inverting out of the pan to cool completely. Store leftovers in an airtight container.
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.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: oat flour recipes, oat flour quick bread
Christine Kelly-Boyd says
Use the correct ingredients people!! In that vein of people subbing things...I want to point out that quick bread recipes MUST have an acidic component which is the yogurt. Also, the yolk has fats that emulsify-bring things together that don't play well together like oil & water. I think flax for eggs works because flax becomes thick with a slippery texture. These types of physical or chemical reactions are absolutely required. She should try making pancakes with her version ! Wait, thats not a bad idea! Thin it down...hmm!
★★★★★
Elizabeth Waterson says
Hi Christine, pancakes sound delicious!!! Need to try that! Thank you for the review!! Take care XX Liz
Sue says
The only exception I made was cutting the sugar in half as some reviews suggested. I baked the bread in 4 mini loaf pans for 60 minutes and the bread was still a bit doughy. Using 1/2 cup sugar was fine. It normally takes about 33 minutes to bake an AP banana bread in mini loaf pans.
★
Elizabeth Waterson says
Hi Sue, thank you so much for your feedback. I do however feel that it is unfair to give the recipe a one-star rating when you did not actually follow the recipe I created. Altering the sugar in a recipe can drastically affect numerous aspects of the recipe such as the structure, bake time, texture, and more. I am so sorry your version of this recipe did not work out for you. I encourage you to follow recipes as written, for baking especially, once you feel confident in the recipe you can start making slight alterations to make it your own. Please let me know if you have any questions ever, I am always happy to help! Take care. XX Liz
Melissa says
Fantastic. Without all the details we ended up with a 25lb bag of Bobs Redmill oat flour. Needless to say I now have an Oat Flour pin board. This recipe is fantastic! Used Coconut sugar for less of a glycemic load, dairy free with vegan sour cream (out of yogurt) will use vegan yogurt next time. But may just keep the sour cream it was so good! Thank you ❤️
★★★★★
Elizabeth Waterson says
Thank you so much Melissa for the lovely review, I really appreciate it! Have a lovely weekend! XX Liz
Devki says
I love it !
Love ,
@citrus_n_umami
★★★★★
Elizabeth Waterson says
Hi Devki, thank you so much for coming back to review the recipe! So pleased you enjoyed it! Take care. XX Liz
Elise says
Very lovely 🙂 a new favourite of my kids 🙂 thank you
Elizabeth Waterson says
Thank you so much for coming back to review the recipe, I am so pleased you enjoyed it! May I ask a huge favor, please? Next time you leave a review on a blog post would you mind leaving a star rating with it too- that is what google picks up on and helps my blog be more successful! I would truly appreciate it! Hope you're having a great week! XX Liz
adriana ito says
Great recipe! Soft and humid cake
★★★★★
Elizabeth Waterson says
Hi Adriana, thank you so much for coming back to review the recipe! I am so pleased you enjoyed the banana bread! Take care. xX Liz
Marcia Schattauer says
I used Oat Milk instead of yogurt. It was moist and delicious>
★★★★★
Elizabeth Waterson says
Thank you for the lovely review, Marcia! So glad you enjoyed the recipe. XX Liz
Kate says
Hi! Great recipe! One question, for the oats you have 2 measurements. I use metric, and it says 182 grams of oat flour but then 225g of oats, which measurements should we follow?
Thanks!
★★★★★
Elizabeth Waterson says
Hi Kate, so sorry for the confusion I would go with the 225 grams of oats- most of the time the automatic conversion between US and M is accurate but in this case use the 225! Please let me know if you have any further questions! Take care. XX Liz
Raquel EG Herrera says
Hi Elizabeth - I would give it 6 stars if I'm allowed to...it's so so good! Thank you so much for sharing this recipe. Banana bread is still warm and I already ate a big slice. I will have to buy more bananas and make some more to share with friends. This is what I exactly like soft, moist, smooth, and very tasty.
Raquel in LA, CA
★★★★★
Elizabeth Waterson says
Aww, thank you SO much for this lovely review, Raquel! I am so pleased you enjoyed the bread!! Hope you enjoy this lovely weather this weekend! Take care. XX Liz
Debi Smoot says
Made these as muffins and used stevia sugar replacement. Other than them deflating after they came out of the oven they tasted great! Very soft and moist with great banana flavor. We toped them with chopped pecans
★★★★★
Elizabeth Waterson says
So glad you enjoyed them as muffins! Thank you for the review Debi! XX Liz
Luisa says
I usually don’t really love homemade banana bread but this recipe was so good! I had to replace white sugar with brown and used 2 bananas instead of three and it still turned out amazing. It’s so moist and satisfying
★★★★★
Candace Webb says
OMG I just made this recipe into muffins and they are so big, fluffy, moist and delicious. Thank you for this recipe I will make it again.
★★★★★
Elizabeth Waterson says
Hi Candace, thank you so much for the lovely review, so glad you had success making it as muffins. Take care. XX Liz
Deborah Turnet says
Yes just finished making it and oh my goodness it is so delicious I love the crusty outside edge and moist center but I must confess that I found my butter in the microwave and forgot to add it but it was SO Delicious anyway! I think because my bananas have been frozen so long wete very dark had lots of liquid in them so it all worked out perfect and and fat free lol. So of course while hot out of oven my husband just dolloped a lot of butter on his which he would’ve done anyway so we’ve saved calories lol! Thank you for this moist most delicious recipe!!! God bless you!
★★★★★
Deborah Turner says
Yes just finished making it and oh my goodness it is so delicious I love the crusty outside edge and moist center but I must confess that I found my butter in the microwave and forgot to add it but it was SO Delicious anyway! I think because my bananas have been frozen so long wete very dark had lots of liquid in them so it all worked out perfect and and fat free lol. So of course while hot out of oven my husband just dolloped a lot of butter on his which he would’ve done anyway so we’ve saved calories lol! Thank you for this moist most delicious recipe!!! God bless you!
★★★★★
Kacie says
Have made this several times now. It’s delicious and a great way to use up bananas! I warm it up for breakfast on days following baking and it’s so good.
★★★★★
Elizabeth Waterson says
Delicious breakfast!! Thank you so much for the review Kacie! XX Liz
Fouzia says
I have never had such an amazing tadting banana bread. Want to know is the texture a bit doughy or cakey?
★★★★
Elizabeth Waterson says
Hi Fouzia, thank you for the compliment! I would say its more cake than doughy! XX Liz
Yael says
Hello! Looks delicious! What can be a good dairy free substitute for the yogurt?
Elizabeth Waterson says
Hi Yael, I would just try to use dairy-free yogurt- I personally prefer cashew-based yogurt to coconut yogurts. Let me know if you have any other questions or if you bake the recipe I would love to know what you think! XX Liz
Beth T says
When I say this is the best banana bread I have ever made or had, I mean it! We are new to cooking with oat flour, and have had many recipe fails. The only change that I made was I used brown sugar, and I cut back to a half a cup. The texture, the taste, everything was perfect. I will never use another recipe again! The entire family said it was perfect! Ty!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Beth, so happy your whole family was happy 🙂 Take care. XX Liz
Florence says
This recipe is now my go-to recipe for banana bread!! Mine turned out super moist and delicious - I love the chewy texture from oat flour. I accidentally added both baking soda and powder but it still tasted great! Thank you Liz!
★★★★★
Elizabeth Waterson says
Hi Florence, thank you for the lovely review so pleased you have enjoyed the banana bread! Take care. XX Liz
IM says
I’ve tried so many oat flour banana bread recipes. This is the only one that doesn’t turn out gummy. It turned out so moist and crumbly like a real cake. I think the secret ingredient was the yoghurt I have been missing out!! Thank you
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review I really appreciate it. So glad you enjoyed the recipe! Take care. XX Liz
Kristi-Leigh says
This banana bread blew my mind! My fiancée (who's favorite loaf happens to be banana bread) said it was the best he's ever had. I substituted half brown sugar, half granulated sugar for a nice, caramel undertone and added walnuts for an additional crunch. I find organic bananas the best for such recipes as I find they have a more natural sweetness to them. Can't wait to try more of your recipes!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely comment Kristi-Leigh! So pleased you liked it. I look forward to you trying more recipes, please let me know if you ever have any questions! Take care. XX Liz
Laurie langley Langley says
Delicious but, it exploded out on the sides of the pan! Instead of rising it just sorta poured out and over the sides. I used the suggested 5 x 9 loaf pan but it seemed too much batter for that size. Tastes great, looks odd and sloppy. Not sure what went wrong
★★★
Elizabeth Waterson says
Hi Laurie, so sorry to hear your bread exploded out of the pan, yes I use a 9-inch X 5-inch loaf pan. Maybe you accidentally added too much leavening agent. Goodluck next time! XX Liz
Kathryn says
This is now our go-to banana recipe!! It tastes so decadent but we don’t have to “cheat” on any of the ingredients. We use coconut sugar as the granulated sugar. It works perfectly!!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely Kathryn. So pleased to hear you have enjoyed the bread so much!! Take care. XX Liz
Marta says
Always turns out well! Thanks!
★★★★★
Elizabeth Waterson says
Thank you so much for the 5-star review, Marta! I am so happy to hear you love this bread! Take care. XX Liz
Kate says
So delicious- a family favorite!
★★★★★
Elizabeth Waterson says
Thank you so much for the 5-star review, Kate. So happy you all love it! Take care. XX Liz
Diane P Adee says
What is the nutritional value?
Elizabeth Waterson says
Hi Diane, I do not have it listed but there are lots of free calculators if you google it and paste in the recipe ingredients! Goodluck! XX Liz
Ash says
Followed the recipe exactly and turned out great! So moist and full of flavor! Thank you!
★★★★★
Elizabeth Waterson says
Hi Ash, thank you so much for the 5-star review. So happy to hear you enjoyed the recipe!! Take care. XX Liz
Gail says
This oat flour banana bread is one of the best. I made it today and will make it again
★★★★★
Elizabeth Waterson says
Hi Gail- thank you so much for the 5-star review. I am so happy to hear you loved this recipe!! Take care. XX Liz
Jessica Westmoreland says
This was absolutely delicious! I will keep this and make it over and over. I used sour cream and buttermilk instead of yogurt and turned out amazing! Thank you so much for the recipe!
Jessica Westmoreland says
Absolutely delicious! I like it better than original banana bread. Has the perfect sweetness and moisture to it. From now on, this will be my go to recipe for gluten free banana bread. It's fabulous! Thank you so much for the recipe!
★★★★★
Elizabeth Waterson says
Thank you Jessica for the lovely review!! I truly appreciate it and SO happy you love the bread! XX Liz
Sweets says
This banana cake is just delicious. Thanks so much for sharing your recipe
★★★★★
Elizabeth Waterson says
Hi Sweets, Thank you so much for this lovely review!! Take care. XX Liz
Holly Jury says
I’ve made many gf banana breads but my husband and I agree this is THE BEST banana bread I’ve made. I used brown sugar (didn’t have regular cane sugar), scraped 1/2 a vanilla bean into it, added 1/4c DF mini chocolate chips. I also walked away from the mixer doing its thing with the Kerrygold butter, sugar and eggs. Highly recommend this recipe!
★★★★★