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Slices of oat flour banana bread on a plate.

Moist Oat Flour Banana Bread with Greek Yogurt

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4.8 from 115 reviews

This delicious, tender banana bread is made with oat flour creating a unique and delicious texture! Adding Greek yogurt keeps the quick bread tender and moist. This oat flour banana bread is a simple treat you can feel good about giving your family! 

  • Total Time: 1 hour 10 minutes
  • Yield: 10-12 Slices 1x

Ingredients

Units Scale
  • 1 3/4 cups Oat Flour (225 Grams (Roughly 2 1/4 Cups Rolled Oats)), to keep Gluten Free use Gluten-Free Oats
  • 4oz (1/2 Cup) Unsalted Butter
  • 200 grams (1 Cup) Granulated Sugar
  • 2 Large Eggs, at room temp.
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 5oz ( Just over 1/2 Cup) Greek Yogurt, Plain or Vanilla
  • 3 (Roughly 12oz) Very Ripe Bananas* see note

Instructions

  1. Preheat oven to 350F/180C and grease a 9X5 loaf pan.
  2. 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.
  3. 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.
  4. Pour into the prepared pan.
  5. 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.
  6. Let cool on a wire rack for 3o minutes before inverting out of the pan to cool completely. Store leftovers in an airtight container.

Equipment

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.
  • Storage: 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.
  • Freezing: 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.
  • Author: Elizabeth Waterson
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://confessionsofabakingqueen.com/oat-flour-banana-bread/

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