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 from 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
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 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.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Snack
- Method: Baking
- Cuisine: American
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*
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