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.
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.
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 a 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.
Let me know if you make this Oat Flour Banana Bread, I would love to hear your thoughts! XO
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!
- Four Years Ago: Cheesy Garlic Monkey Bread Bites
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- Six Years Ago: Monkey Bread Stuffed with Cream Cheese
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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 stick/ 1/2 cup unsalted butter
- 200 Grams/ 1 cup of granulated sugar
- 2 large eggs, at room temp.
- 1 Tsp Vanilla Extract
- 1 3/4 cups oat flour, to keep Gluten Free use Gluten Free Oats
- 1 TSP baking soda
- 1/2 TSP salt
- 1 5oz ish container of Greek Yogurt Plain or Vanilla
- 3 very ripe bananas* see note
Instructions
- Preheat oven to 350F and grease a 9X5 loaf pan (affiliate link).
- 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 and enjoy!
Notes
*The browner the better, to make your yellow bananas brown bake them on a baking sheet in a 350F 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.
Recipe adapted from: Banana Bread
Are you nuts about Banana Recipes?
Deconstructed Banana Cream Pie Recipe
Carrot Pineapple Banana Loaf Cake
Nutella Banana Muffins
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 or if you want to make a healthy version of banana bread.
*Photos Updated 8/17/16*
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!
Ok This is total yumo banana bread! Thanks for linking at Show Me Your Plaid Monday’s!
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.
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 🙂
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.
I am so sorry to hear that. Mine came out with no problem!
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.
★★★★★
Thank you for the lovely review Lisseth!
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!
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!!!
Super good! Just made this with my two 3yr old daughers! Thanks!
Awesome! So happy you enjoyed it, thanks for letting me know 🙂
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?
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. 🙂
This is an excellent gluten-free recipe. So yummy and moist! Thank you for sharing.
Thank you Susee so happy to hear you liked it!! 🙂
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?
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 🙂
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
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!!
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.
Can I make this without the yogurt?
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!
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!!
Hi Candace, thank you so much for letting me know. It makes my day to know other people enjoy these recipes!! Happy Saturday 🙂
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.
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.
Hi Marilyn, I am so glad you liked the banana bread! It is so easy to just blend up some oats, isnt it?!
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!
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!!!
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!
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!
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?
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!
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.
My go to banana bread recipe! It’s so good everyone who tries it loves it!
This was SO YUMMY!! We printed it so we can make it again! Thank you for sharing.
Cheers Sarah!
This was delicious, if a bit heavy. It needed about 8 extra minutes in the oven. Yum!
★★★★
I am so glad you enjoyed it, Stephanie. Thank you for the review!:)
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.
★★★★★
Thank you so much Irene for the lovely comment. Make sure to check out my Oat Flour Pumpkin Bread for a fall treat 🙂
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!
★★★★★
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
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
This really looks good. I am going to try it out today.
Thank you
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!
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!
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.
★★★★★
Absolutely delicious! And as a dietitian, love how it uses oat flour. Highly recommend!
★★★★★
Thank you so much for the lovely review Ashley!!