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.
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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
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different as to what someone else scoops!
📖 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 recipe by leaving a star rating and comment 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
- 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 add oats and blend until a fine flour texture is formed, this will take a minute or two.
- 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 the 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*
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
Carolines Sweets says
Will see, it's in the oven now. I too used store bought oat flour and I did sub 1 thing .I used Coconut sugar a full cup. (in My regular recipe it says use a cup of sugar and i use 1/2 for the right reasons, never any issue) I wasn't going to be upset if it didn't turn out with the coconut sugar; it of course is much darker in color. Yes Gooey but yummy ,next time i'm going to just put 1 tablespoon of Yogurt. I'm playing with your recipe. My Husband will eat anything thats good.VERDICT YUM! I read the comments while it was in the oven. I did 'tent' it and i think its important to let it cool in the pan 30 mins.. Wee bit crispy around edges , But thats ok .YUM
★★★★
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
carli says
Pro tip! Follow the recipe if you want good results. Good luck!
Elizabeth Waterson says
So true Carli!!! Thank you! XX Liz
Veronica Dias says
My family loves banana bread. I have been trying many different recipes and definitely this is the best one. Next time, I’ll try the skinny version. Thank you! ❤️
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to leave a star rating and review Veronica, I appreciate it more than you know! I am so happy you enjoyed the recipe, excited to hear what you think of th skinny version!! Take care. XX Liz
Deirdre says
Totally loved this recipe for banana bread
Will be my go to from now on
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to leave a star rating and review Deidre, I am so happy you enjoyed the recipe!! Take care. XX Liz
April says
Perfect, crumbly texture for banana bread. Super easy. I subbed cinnamon for vanilla (intolerance). Thanks for a fantastic recipe!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review April, I am so happy you enjoyed it!! Cinnamon is a great swap. Take care. XX Liz
Elizabeth says
Easy and delicious. I added 1 tsp of cinnamon, used 1/2 the sugar amount with coconut sugar (bananas sweeten it enough for me) and subbed keifer since I didn’t have Greek yoghurt-loaf was gone in a day! Thanks for the great recipe!
★★★★★
Elizabeth Waterson says
Hi Elizabeth, thank you so much for the lovely review. Cinnamon is a great addition!!!! Take care. XX Liz
Naska says
Delicious! Came out perfect!!!
★★★★★
Lori says
Excellent! I used half the sugar and half the butter! I also make them into 16 muffins. You can barely tell these are wheat free! I like to find recipes that you can make with oat flour because it’s easy to make your own and it’s affordable I find it hard searching for oat flour recipes at times . This one finally just popped up in my Pinterest feed! Thank you so much!
★★★★★
Bern says
It was amazing! It took longer to bake by 30 minutes, but it could be because I live at a high altitude. 3000ft-1000m above sea level.
★★★★★
Elizabeth Waterson says
Good to know you had success with high-altitude baking Bern!! Thank you so much for reporting back and rating the recipe, I truly appreciate it!! Take care. XX Liz
Banana bread search says
It came out perfect. I had tried a different recipe that didn't have butter or Greek yogurt and that recipe came out too dense and dry. This recipe was soft, moist and absolutely tasty. Even after refrigerating it and heating it up in the microwave, it was as soft and tasty as if it just came out of the oven. More calories or not, it's absolutely worth it!
★★★★★
Elizabeth Waterson says
Hi there, thank you so much for coming back to review the recipe, I appreciate it more than you know!! So happy to hear you enjoyed the recipe so much! Take care. XX Liz
Maria Felt says
I usually do not give reviews on recipes but this one deserves one, I have substituted butter for coconut oil and white sugar for brown sugar and followed the rest to the dot. I am just amazed as to how good this recipe is , the cake is moist, banana flavored but not overwhelming. Thank you so much for this recipe, it is easy and yet delicious. Highly recommend it. Can I give ten stars??? Thank you!
★★★★★
Elizabeth Waterson says
Hi Maria, thank you so much for coming back to review the recipe I appreciate it so much!!! So glad you had success substituting ingredients!! Take care. XX Liz
Carla B. says
After trying several gluten free recipes, this one is by far the best!
Full of flavor, moist and not grainy.
My kids couldn’t believe it was a healthy banana bread!
I replaced the granulated sugar with organic coconut sugar and since I had run out of vanilla extract I used maple syrup instead. (same quantities for both)
Try it! You’ll love it!
★★★★★
Elizabeth Waterson says
Hi Carla, thank you so much for coming back to review the recipe I appreciate it so much!!! I am so glad and your kids enjoyed the banana bread. My dad is quite picky and I knew if I told him this was made with oat flour he'd turn his nose up, I didn't tell him and he ended up telling me it was his favorite banana bread! A real winner!! Take care. XX Liz
Claudia says
Any chance you know the amount of Carbs in this recipe? I’m type 1 diabetic and need to calculate for insulin. Smells so good. About to take out of oven. Thanks!!!
★★★★★
Elizabeth Waterson says
Hi Claudia, I hope you love the recipe!! I don't have the nutrition info but if you Google a free nutrition calculator there are plenty you can copy and paste the ingredients in. Please let me know how you like the recipe! Take care. XX Liz
Kacie says
I’ve made this a few times now. I love the flavor especially with my morning coffee. And the best part is my my family can’t tell it’s gluten free!
★★★★★
Elizabeth Waterson says
Aww, thank you so much for coming back to rate and review the recipe Kacie. It truly helps me so much, thank you!! My dad can never tell that this is GF either, such a winner!! XX Liz
S.C. says
I had major issues where the batch overflowed from my 9x5 loaf pan and had to spend some time cleaning my oven halfway through its cooking time. I had a feeling this was going to happen just looking at the amount of batter that was going in...
I followed the recipe to the T. Any idea why this may have occured?
Elizabeth Waterson says
Hi S.C., I am so sorry you had trouble. I don't ever have trouble with this and plenty of other readers have not. There are a few reasons as to why a cake might over flow- if there is too much batter if there was too much chemical leavening agent in the recipe (I would check you measured this accurately), if you used self-raising flour instead of plain all-purpose flour or if your pan is not deep enough. Please let me know if I can help with anything else and if you try the recipe again. XX Liz
Kerry says
This recipe begins with 4 oz 1/2 cup butter, but 4 oz is 1/4 cup. Which is it, 4 oz or 1/2 cup? I suspect 1/4 cup with the Greek yogurt as a substitute for the other 1/4 cup of fat that many recipes use.
Elizabeth Waterson says
Hi Kerry, 4oz of butter is actually 1/2 cup also 113 grams. So it's 1/2 cup or 1 American stick of butter, not 1/4 cup. Please let me know if I can help with anything else or if you try the recipe! XX Liz
Lydia says
Delicious banana bread. Everyone went back for a second piece. Can you freeze the bread?
★★★★
Elizabeth Waterson says
Hi Lydia, thank you so much! You can definitely freeze it, let the loaf cool completely after baking then you can freeze it in loaves or in slices. Just wrap it tightly in plastic wrap, twice then store it in a freezer-safe bag. Please let me know if you have any further questions!! XX Liz
Lydia says
Forgot email
Downthewillowlane says
Absolutely LOVED this recipe! I had actually planned on making a glaze to top it off with, but once I snuck a piece fresh out of the oven I was like it didn’t need anything more! It was super moist (I know everyone hates that word, but in the world of gluten-free bread, that’s a BEAUTIFUL word ). Even my gluten-loving husband couldn’t get enough of it! Absolutely is my new go-to banana bread recipe.
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe, I am so grateful!! My father does not follow a GF diet but loves this banana bread too, it's such a winner!! Happy New Year! XX Liz
Faith says
Hi! I just wanted to ask why you add the Greek yogurt at the end?
Elizabeth Waterson says
Hi Faith, thanks for reaching out. Adding the Greek yogurt at the end helps create a lighter texture of the baked quick bread. Please let me know if I can help with anything else or if you try the recipe! XX Liz
María says
I tried to make a "healthier" version of this so I replaced the sugar with 1/2 cup of honey and the butter with 1/2 cup of coconut oil and it was amazing. Next time I'm thinking of adding a little more honey –maybe like 3/4 cup– because I'm such a sweet-tooth.
Thank you for the recipe! I loved it, greetings from Colombia.
★★★★★
Elizabeth Waterson says
Hi Maria, thank you so much for coming back to review and star rate the recipe, I truly appreciate it. So happy you were able to make some substitutions and enjoy the bread ! XX Liz
Rich Hobbs says
We made this 1. making the oat flour ourselves using the food processor, 2. subbing apple sauce for butter, egg whites, strawberry-banana yogurt, sans the sugar and it came out great 🙂
★★★★★
Elizabeth Waterson says
Hi Rich, thanks so much for coming back to star rate and review the recipe! I am so pleased you enjoyed the quick bread and had success with all those substitutions! Take care. XX Liz
Mary says
Best banana bread I've ever had. Really moist and tasty. Toasted with some butter with coffee, great morning snack!
★★★★★
Elizabeth Waterson says
Hi Mary, thanks so much for coming back to star rate and review the recipe! I am so pleased you enjoyed the banana bread, toasted with butter is my fave way too!! Take care. XX Liz
Carly says
First time ever leaving a review for anything! This banana bread is incredibly delicious, moist, and soft.....both my children LOVE it and I can finally say that I have a "go to" banana bread recipe
I used slightly less sugar and opted for brown sugar instead, and once half way through baking noted it was cooking a little too quickly, so turned it down to 165c and baked an extra 15 - it came out perfectly!
Thank you for a great recipe!
★★★★★
Elizabeth Waterson says
Hi Carly, thanks so much for coming back to star rate and review the recipe! So happy your whole family enjoys the bread!! Take care. XX Liz
Sari says
I have made MANY banana breads in my lifetime and this is my new favorite. I followed the instructions exactly, but probably greased my pan a little heavier with melted butter. After 60 minutes, the bread came out perfectly moist and cooked through. It is going in my favorite recipes folder! Thank you for sharing.
★★★★★
Carla says
I made this recipe the other day. The taste is good but the texture was a bit off. The center wasn’t gooey like other people mentioned (it seemed to cook fully in 1 hour), but after letting it cool I tried to cut a piece and it just all crumbled. Even now after two days, whenever I try to cut a piece, it keeps on crumbling so I can’t really eat it as regular banana bread but somewhat more like bread pudding. Where could I have gone wrong? I used the ingredients listed - the only change was that I used regular non fat plain yogurt instead of Greek yogurt. Thanks in advance for the feedback!
★★★★
Elizabeth Waterson says
Hi Carla, thanks for reaching out. The texture is going to be different than wheat flour banana bread. I can slice mine into slices but sometimes it does crumble a little. Did you weigh your banana, my one thought is that potentially there was too much banana that affected the structure of the cake. Please let me know if I can help with anything else. XX Liz
Riaan says
Hi just a quick thing.... I want to bake this without any sugar.... so can I just add little honey into it for sweetness. Thank you in advance
Elizabeth Waterson says
Hi Riaan, thanks for reaching out. I am so sorry but I have never made the recipe without sugar. IF you search in the comments another reader said they used 1/2 cup of honey instead of sugar and had success. Plesae report back if you try it and what you think!! XX Liz
Jenny Wesley says
Hi Elizabeth,
My honest review for this Banana cake is that it’s a great recipe and I absolutely will keep this. I was browsing for a oat flour banana cake. I read through some of the reviews and felt whether or not I should try it. I actually followed word to word of your recipe. Although I must admit I added walnuts & very few chocolate chips. It turned out amazing and very delicious!! So thank you for sharing this.
★★★★
Elizabeth Waterson says
Thank you so much for coming back to review and rate the recipe Jenny, I truly appreciate it!!! Adding choc chips and walnuts sounds like a great addition! Take care. XX Liz
Roxi says
Excellent Banana Bread!
Hi Liz,
We don't have a gluten intolerance, but we love oats! This bread is moist and delicious! I used 1/3 each white, coconut, and brown sugar. Also subbed liquid coconut oil for the butter. (I can't resist putting butter on warm banana bread, so:-) Added about 1/4 cup ground flax seed, and 3/4 cup chopped walnuts, too. I was out of yogurt, so I used the approximately 3T of sour cream there was left in a container. With all of those differences, the bread was still awesome! And, we live at high (7500 ft) altitude. Now, that's a great recipe! Thank you!
★★★★★
Elizabeth Waterson says
I love hearing this Roxi!! I truly appreciate you coming back to star rate and review the recipe, thank you!!! And it's wonderful to hear you were able to make so many substitutions and still have a fabulous bake, love it! Take care. XX Liz
Sanika Gupte says
Thank you for the recipe! The banana bread turned out great 🙂 Is it possible to substitute the sugar with honey? If it is, how much honey would be required?
★★★★★
Elizabeth Waterson says
Hi Sanika, thanks for reporting back. So glad you enjoyed it. If you search in the comments another reader said they used 1/2 cup of honey instead of sugar and had success. Please report back if you try it and what you think!! XX Liz