Oat Flour Skinny Banana Bread is filled with greek yogurt, oats and bananas making it a perfect treat for your banana loving friends watching their gluten intake
One of my favorite and most popular recipes is for my Oat Flour Banana Bread while it is gluten free and delicious I wanted a "skinny" version since I am trying to watch what I am eating. Yes I watch it go into my mouth!! But right now since my sisters wedding is coming up I am also watching what it is made of.
On my first try my harshest critic, my youngest sister, raved that this was great and a huge success. It is very far and few between when she uses those words. Which ultimately I am happy for since when she does speak up I know I have a winner. Once I took my first bite I knew it too.
This is just like your normal banana bread but the main difference is instead of AP Flour I took some Gluten Free Oats and ground them up into a flour. Takes a few minutes depending on how strong your food processor is. The mixture will not be completely fine but mostly.
Another small difference is I used a small amount of sugar and used some maple syrup. And of course I included greek yogurt, which I always do to ensure a moist banana bread. (P.S. why does everyone hate the word moist? It is used to describe some of my favorite desserts, so I love it!)
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Oat Flour Skinny Banana Bread
Oat Flour Skinny Banana Bread is filled with greek yogurt, oats and bananas making it a perfect treat for your banana loving friends watching their gluten intake
- Total Time: 1 hour 5 minutes
- Yield: 10-12 Slices 1x
Ingredients
- 2 Large Eggs at room temp.
- 6oz (¾ Cup) Plain Greek Yogurt
- 2oz (4 Tablespoons) Unsalted Butter, melted
- 50 grams (¼ Cup) Granulated Sugar
- 3oz (⅓ Cup + 1 Tablespoon) Pure Maple Syrup
- 1 Teaspoon Vanilla Extract
- 12oz (3 Medium- Large) Ripe Bananas
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 220 grams (2 Cups) Oat Flour* GF Oats
- Optional 2 Tablespoons Brown Sugar
Instructions
- Preheat oven to 350F and grease a 9X5 loaf pan, set aside.
- In a large bowl combine eggs and Greek yogurt, whisk until fully combined. Add in butter, sugar, vanilla extract and maple syrup mixing to combined. Add bananas and use a masher to incorporate bananas, making sure to leave some banana chunks.
- Add baking soda and salt mix to combine then fold in oat flour. Pour into prepared pan and if you want sprinkle brown sugar on top, I love the crunch so I had to. Bake for 50-55 minutes or until a toothpick inserted int the center comes out with no wet batter. Store in air tight container, if you are in a hot environment like me, I store mine in the fridge to last longer.
Equipment
Buy Now → - Prep Time: 10
- Cook Time: 55
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: quick bread recipe, skinny gluten free banana bread
Sandra says
Would canola or veg oil work as a good sub for the butter?
Elizabeth says
I would think either oil would work fine, but I have personally not made this recipe with oil. Please let me know how it goes! 🙂
Dani Porten says
What’s with all the oz’s and grams?? I have cups lol. Every recipe I’ve tried from the Internet is measured in cups.. do I really have to go find a scale? I feel like googling conversions will not be accurate, but it’s all I got, so wish me luck!
Elizabeth says
Hi Dani, I prefer to use ounces and grams as its much more accurate and if you use a scale to measure everything into the bowl there are fewer dishes to be washed!! 😉 That being said I have updated the recipe to include cup conversions as well. I hope that helps. Please let me know how the bread turns out, I would love a comment with a rating on how you liked the recipe if you don't mind! Cheers!
Dani Porten says
Oh brilliant! Thank you. I got about half way through and got distracted (ADD, there are too many shiny things in the world! ♀️ Haha), I went back to finish today because I’m planning on making it with my son and you had done it! THANK YOU! ♀️♀️♀️ You have no idea how much that helps lol, I have a 6 month old and an autistic 7 year old, so weighing or converting would have been soooo much fun haha. I will for sure let you know and leave a rating 🙂
Dani Porten says
Also hoping that you are based in North American, because when I started converting I realised that cups in Europe (and Australia) are different! So I can see how weights are more accurate too.
Elizabeth says
Yes in California!! Once you force yourself to get used to weighing ingredients you will love it and won't go back to cups, trust me!! I hope you enjoy the banana bread! 🙂
Dani Porten says
I started to weigh things out and I broke the scale! lol, idk what I did, but I tried to zero it (it’s an old scjooo dial scale) after putting my bowl on, but maybe the bowl was too heavy!? It was just a regular bowl, but jeez lol.. I’m not having much luck with this baking malarkey!
Unfortunately my bread was kind of ruined, because my roommate turned off the oven 3 times! The stick came out clean, but of course that’s probably because it had sat.. not sure if I can save it at this point?? Someone told me to freeze it :/ but I figure I can toast each piece? I tried putting it back in with tin foil to placed loosely with on top, but it still wouldn’t cook.. I was already thinking that maybe I had too many bananas (I used 6 big ones and 2 little ones, because I doubled the recipe) and I got 3 8x4 loaves (I didn’t have any 9x5).. BUT having said all that, it DOES taste good, i scooped the left over batter and ate it! Haha, I just need to figure out how to save it
Dani Porten says
I tried roasting it.. I think it’s dead 🙁 my son is so disappointed. My first time making BB at all was just a few weeks ago, it was good (a little dense because I overworked the dough, but tasted great), but I just can’t seem to get it right again. There was one other recipe that I managed really well, but that had lots of sugar.
I will try this again sometime, when I’m not feeling so defeated lol, and give you that rating.. I don’t think it would be fair to rate on this gooey mess that I ended up with.. it sure is a loooot of yoghurt and loooot of bananas, but the oven thing was probably the killer.
Elizabeth says
I am so sorry you didn't have any luck. I do think that turning the oven on and off will ruin the recipe. I usually use that much yogurt in all of my banana bread recipes, you can reduce the bananas to three if you would like. Better luck next time!
Amanda Noble says
Dani Porten - a few tips for quick breads like this...
1. Check your oven temperature with an oven thermometer. If your oven runs hot by as little as 25 degrees it will cook the outside too quickly and the inside will not be done.
2. If it seems that the top of the loaf is browning too quickly,tent the pan with foil about 10 minutes before the bread should be done.
3. Changing the tin/pan size will alter the cooking time. Going from a 9 inch pan to 8 inch pan will make the loaf thicker and therefore increase time needed to bake completely.
Hope this helps!
Amanda
Elizabeth Waterson says
Such great tips Amanda, thanks for sharing! XX Liz
Dani Porten says
Oh one other thing, do we have nutrition info for this? The range is huge when I search it on loseit!
Thanks!
Elizabeth says
No I do not provide nutrition info, there are lots of free tools if you google it!
Funmto says
I made this yesterday and it turned out great! I tweaked it a bit - I used coconut oil instead of butter, honey instead of maple syrup and 3 bananas. I reduced the amount of honey out of fear of it being too sweet, but I think next time I’ll go with the recommended amount. Oh and I made it as muffins . Overall I enjoyed it! Very easy to follow recipe
Elizabeth Waterson says
Thank you so much for reporting back Funmto. I am so glad you enjoyed the recipe and were able to adapt it to your likings. Thanks XX Liz
Sharde says
This was SO GOOD. I love the texture. I've been wanting to make a banana bread that didn't feel like a gut bomb. I love the oat flour in this and that it still has great flavor! This is going to become a staple in my recipes. Thank you!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Sharde, I am so happy you enjoyed it! XX Liz
Leah says
I'm a pretty novice baker, so when a recipe works for me, I'm a fan. This is SUPER moist, perfectly balanced flavors, and very forgiving if you aren't the most precise about measuring. Love the lower sugar and butter level and healthy goodness from yogurt, bananas, and oats (I made my own oat flour). I used a bundt pan, def need the full 55 minutes and it worked great.
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Leah, I am so happy you were able to adapt the recipe for a bundt pan! XX Liz
Terri Burrows says
What an amazing easy to make recipe. I changed syrup to honey, used muller toffee yoghurt and added cashews. Phenomenal taste. I baked it in a 10inch cake tin and it turned out perfectly. Thanks 🙂
★★★★★
Elizabeth Waterson says
So happy yo hear that Terri, thank you so much for coming back to review the recipe, I appreciate it so much. Take care. XX Liz
Leslie says
I’ve been sneaking healthier alternatives into my previous baked goods. However, I haven’t tried baking with oat flour yet. Would you say the texture of this banana bread is just as similar to regular banana bread with all purpose flour?
Elizabeth Waterson says
Hi Leslie, thanks for reaching out. The texture is definitely different but I don't think its too different. My dad actually prefers oat flour banana bread and he is so picky, and not a gluten-free person so he's used to all-purpose flour with everything. I think its definitely worth trying, let me know what you think! Take care. XX Liz
Lesley says
Hi! I made this today and it was super good. Will definitely make again. I subbed vanilla protein powder by weight for the sugar and it came out great!!
★★★★★
Elizabeth Waterson says
Thanks so much for coming back to review the recipe Lesley, I am so pleased you were able to swap in protein powder with no issues!! Take care. XX Liz
Devika says
This recipe turned out great! I made half of it and replaced the maple syrup with honey, it was overall super moist but a touch too sweet. Overall - fantastic!
★★★★★
Elizabeth Waterson says
Thanks so much for coming back to review the recipe Devika, I am so pleased you were able to swap in honey with no issues!! Take care. XX Liz
Taru Chandra says
I tried this recipe and it was incredible! So moist without the guilt 🙂 My family polished it before I could take a picture. I added chocolate chips to mine cause why not! 🙂
★★★★★
Elizabeth Waterson says
Hi Taru, thank you so much for coming back to star rate and review the recipe!! It helps me out so much, truly appreciate it! Chocolate chips sound like a great addition! XX Liz
Carey says
Hi, Are the 2 cups of oats in the recipe the amount you ground into flour or is it 2 cups of oat flour? And how many cups is 4 bananas?
Elizabeth Waterson says
Hi Carey, you'll need two full cups of oat flour, so will probably require more than 2 cups of oats if you are making your own. For the bananas, I would say it will be around 13-15oz of mashed bananas (no skin). Please let me know if you have any other questions or if you try the recipe I would love to know what you think! XX Liz
Sandi Mull says
Could you give a cup or metric measurement for the bananas. Bananas vary so much in size that a measurement gives me a better idea of how much to use. Thanks
Elizabeth Waterson says
Hi Sandi, I have updated the recipe to show 12oz of bananas. Hope that helps. Take care. XX Liz
Katie says
This recipe has become my go-to banana bread recipe. I make a loaf every week and look forward to having a slice with my coffee in the morning. I do weigh the ingredients, and I also use avocado oil instead of butter. It turns our perfect every time. Thank you for an excellent recipe!