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
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
★★★★
Caroline Avery says
I wanted to up date this. The next morning this cake/bread was not gooey but moist its fabulous, i loved the coconut sugar sub ,So much more Healthy. Both my husband and myself think it tase more like a cake. The coconut sugar satisfies me so i dont feel like i need to have another piece. It partly the refined sugarcane that makes a person eat a whole bag of oreos .I dont know anyone that eats a coconut and say,"That simply wasn't enough,I will have another coconut.
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to star rate the recipe!! I have used coconut sugar too, so delish! I totally know what you mean about satisfying you. Thanks again for coming back I truly appreciate the support! Take care. XX Liz
Elizabeth Waterson says
Thanks for the detailed review, Caroline! So happy you enjoyed it! 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
carli says
Pro tip! Follow the recipe if you want good results. Good luck!
Elizabeth Waterson says
So true Carli!!! Thank you! XX Liz
Caroline Avery says
Yes,I subbed coconut sugar and if it didnt turn out i would have blamed myself. Not the author.
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
Katy says
perfect! used store bought oat flour and coconut flour 75/25 mix just bc the store bought makes things so stodgy for me. and subbed yogurt for sour cream same measure bc i didn’t have any. can’t tell this is gluten free and it’s perfectly sweet and perfect texture. tastes amazing!
★★★★★
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
Lareina Batista says
Tried this recipe several times and my son adores it. Also good for breakfast and as an afternoon snack. I don’t put sugar and butter at all because I normally make this just for my 2 year old boy and it’s still very moist and delicious 🙂 I also added chopped walnuts and cinnamon powder. Plus, super quick and easy to do. Thank you for this recipe!
Elizabeth Waterson says
Yay so pleased you liked the recipe Lareina. I love walnuts in banana bread, and the cinnamon sounds fantastic! If you come back to review another recipe may I ask a huge favor please? Would you be so kind to leave a star rating as well, the star rating helps my rankings in Google and also helps other readers quickly see how the recipe is rated. I would be so grateful! Thanks again!! Take care. - ELizabeth
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
Michele says
I am not someone who reviews things often but I just have to. This is the most delicious banana bread I have ever made! I live by myself and I made this Saturday and have almost finished the entire loaf in four days!! I do want to try and substitute a different sugar/butter alternative when I remake to see how it comes out.
Definitely will be making this again!!
★★★★★
Elizabeth Waterson says
Hi Michele, so happy you came back to let me know. This makes my day!! Thank you for the star rating and reviewing the recipe, it truly does help me, so thank you!! Take care. XX Liz
Cada says
Amazing recipe! Just made it yesterday and turned out perfect. Thank you so much. My very very picky eater got some bites! Will definitely make it again.
★★★★★
Elizabeth Waterson says
Hi Cada, thank you so, so much for coming back to star rate and review the recipe I truly appreciate it! So glad you were able to share even with the pickest eaters!! Take care. XX Liz
ES says
I made this today, I substituted coconut sugar and added blueberries + a couple TBs of coconut flour and it turned out perfect!
★★★★★
Elizabeth Waterson says
Hi there, thanks so much for coming back to star rate and review the recipe. The addition of blueberries sounds fabulous need to try that myself!! Take care. XX Liz
Raji Pramod says
I substituted with apple sauce and oat milk the outcome www delicious!!! Best gluten free bread/cake I have come across!
★★★★★
Elizabeth Waterson says
Hi Raji, so happy that you have enjoyed the recipe and that the substitutions worked well for you! Thank you for coming back to review and rate the reicpe, I truly appreciate it! XX Liz
Carolyn says
Hi Elizabeth,
I have searched and searched for the perfect banana nut bread. I have used self rising flour and oatmeal in my last quick bread endeavor with success. I have not tried oat flour. What’s your thoughts on toasting them before making the flour.?
Textured is important.
Also,have you tried orange peel or orange juice as a flavoring additive. I will try your recipe hopefully shortly. Hubby in the hospital. Love all the reviews
Elizabeth Waterson says
Hi Carolyn, thanks for reaching out! Hope your hubby is okay!! Toasting before making the flour sounds great, I like to toast my nuts and cornflakes before using in baking so I would think oats would be great too, just be careful when toasting to toast them very lightly. I have not tried orange peel or orange juice but I do make a lovely a lovely orange loaf cake, you should check out! Please let me know if you have any questions or if you try the recipe I would love to know what you think! XX Liz
Carla says
Best healthy banana bread recipe. Thank you so much for sharing it. Been doing it for couple times and my kids and even picky husband loves it! PS I don’t change anything in the recipe and it always comes out perfect.
★★★★★
Elizabeth Waterson says
Aww, this is so lovely to hear Carla, thank you so much for leaving a star rating and review, I really appreciate it! XX Liz
Heather says
I’ve been on a quest for gluten free options lately so I was very happy to stumble upon this recipe. Like many others, I found that the middle of the loaf was very moist/ gooey even after baking for an hour and 10 minutes.-Which I LOVE! I always cool my quick breads, wrap tightly in plastic wrap, chill, then enjoy out of the fridge sliced like a slab of fudge. And this recipe was perfect for that! Also, I added chopped walnuts and chocolate chips. Divine!
★★★★★
Elizabeth Waterson says
Hi Heather, chopped walnuts and chocolate sound absolutely fantastic! Thank you so much for coming back to star rate and review the recipe I truly appreciate it! XX Liz
RR says
Best Banana Bread EVER! I have been making this banana bread for the last year, and my family LOVES it! The only change I make is reducing the butter and sugar and adding a LOT of chocolate chips! I just made it AGAIN today for Father's Day (because my dad loves it so much)! So easy and delicious! Thank you so much for this amazing recipe!
★★★★★
Elizabeth Waterson says
Yay, thank you so much for coming back to report on this RR! I truly appreciate it! Chocolate chips are the best addition!! XX Liz
Aruna says
I am an US expat living in india.I cannot get the usual baking flour here so on searching found your recipe with oat flour.My only comment is Vow.Bread came out delicious,moist and perfect.Now I am ready to make the 2nd attempt with almond flour and oat flour.Instead of sugar will use Jaggery.Will write again.Ofcourse will add walnuts.Thank you for sharing
★★★★★
Elizabeth Waterson says
Thank you so much for the kind review Aruna, so happy you enjoyed the recipe! Good luck with the almond flour! XX Liz
Marisa says
My bread turned out great. For anyone that doesn’t eat dairy- I swapped in Miyoko’s butter and Tofutti sour cream for the yogurt and they worked beautifully.
★★★★★
Mary says
Perfect! I tented the loaf pan to keep it from getting too dark while baking. It’s my favorite recipe for banana bread
★★★★★
Karen says
I have made this recipe many times and my family loves it-not too sweet and totally delicious. I have had to play with the temp/baking time a bit for my oven but have found I have the best results baking on convection at a little lower temp. I divide one recipe between two smaller (7-1/2 x 3-1/2 x 2) loaf pans and it takes a full hour to get the insides done to my liking.
★★★★★
Dolly says
This is the BEST!!! my husband has a gluten allergy so I decided to try this instead of traditional banana bread and I’ll never go back. I made 3 batches! We added chocolate chips and I ran out of butter so I substituted coconut oil. Eating it as I type this haha!
★★★★★
Elizabeth Waterson says
Hi Dolly, thank you SO MUCH for coming back to star rate and review the recipe I truly appreciate it! So pleased you have had success multiple times, the chocolate is a great addition! Hope you have a lovely weekend! XX Liz
Sherry says
I have just found your recipe - I am now sensitive to so many things and must substitute. Cannot have eggs anymore so what should I use? I can only have oat flour.
Everything else is ok in recipe.
Elizabeth Waterson says
Hi Sherry, you could try substituting flax eggs or 1/4 cup apple sauce for each egg. For the flax egg, you take 1 tablespoon ground flaxseed and mix it with 3 tablespoons water then let it sit for a few minutes to become gelatinous. Please let me know if you have any questions or if you try the recipe I would love to know what you think! XX Liz
Harper A says
This recipe is so great! Would it work to cut the recipe in half for a half batch? Thanks!
★★★★★
Elizabeth Waterson says
Hi Harper, thanks so much for the 5-star review. I truly appreciate it! You could totally cut it in half but I wouldn't bake it in a 9X5 I would try a smaller loaf pan and less baking time. Let me know if you try it how it works out! XX Liz
Annie says
Just made this today. Absolutely the best banana bread I’ve ever had. Family just can’t get enough. This will be my “go to” recipe from now on. I followed the recipe as written except I used 1/3 C. sugar and 4 T honey for sweetener since the banana is already so sweet. Thank you for this awesome recipe.
Question: What other breads would work substituting something for the banana? Pumpkin? Apple? Blueberry lemon? Etc…?
Annie says
Forgot to leave a rating.
★★★★★
Elizabeth Waterson says
Hi Annie, thank you so much for the lovely review and coming back to add the star rating- that is the part that is actually most helpful for me and my other readers. I haven't used this recipe exactly with other fruits- apple or pumpkin would sound like the best to me. I do have an oat flour pumpkin bread recipe you might like though, here it is- please let me know if you try it! XX Liz
Pippi says
Deserving of five stars! Made this last night and read all the reviews after I had already assembled it and had in oven. I only made a few minor adjustments (lessened the sugar to 1/3 cup Zulu a sugar and 1/3 cup maple syrup and added 1 round scoop of cocoa powder) and baked for 73 minutes. Omfg, was not expecting much, but dang tears of joy fell upon my cheeks when I woke up this morning and started my day with the most delicious accompaniment to my coffee. Thank you for this oh so easy, simple and delicious treat.
★★★★★
Elizabeth Waterson says
Aww, thank you so much for the 5-star review Pippi! Adding a touch of cocoa powder sounds fantastic! Happy New Year! XX Liz
Barb says
This is delicious!! What a great recipe. Only addition was 1/4 cup of chocolate chips. The texture is amazing. Thank you!
Barb says
Sorry… forgot to add 5 stars!
★★★★★
Elizabeth Waterson says
Hi Barb, thank you for the lovely review and the star rating- it helps so much so I really appreciate it!! Thank you! XX Liz