I’ve created several banana bread recipes over the years, and this gluten-free vegan oat flour banana bread is one of my favorites. It turned out sweet (but not overly sweet) and perfectly moist. Give it a try if you’re looking for oat flour recipes, like these vegan oat flour pancakes, which are another yummy option.
Ingredients and Substitutions
I recommend using ripe bananas with plenty of brown spots when making this recipe. The riper, the sweeter.
Oat flour adds fiber and nutrients to this wholesome banana bread. Be sure to use oat flour labeled gluten free if that’s a requirement for you.
Creamy almond butter adds richness and acts as a binder instead of eggs in this plant-based banana bread. You can substitute any other creamy nut butter or seed butter you prefer.
This banana bread is sweetened with pure maple syrup. You can substitute agave nectar or date syrup if you prefer. Or extra mashed bananas works too, in which case the banana bread will turn out slightly less sweet.
I like to add either dark chocolate chips or chopped walnuts to this banana bread, but it’s delicious without those optional additions as well.
How to Make Oat Flour Banana Bread
Start by preheating the oven to 350 degrees Fahrenheit. Add the mashed bananas, almond butter, pure maple syrup, and vanilla extract to a bowl, then mix well.
Add the oat flour, baking powder, cinnamon, and salt to a second bowl, then mix well. Transfer the dry ingredients to the bowl with the wet ingredients, then mix to combine. Add any optional additions such as dark chocolate chips or chopped walnuts, then mix to combine.
Transfer the batter to a 9-inch loaf pan lined with parchment paper, then spread in an even layer.
Bake for 50 minutes or until a toothpick inserted into the center of the bread comes out looking clean. Let cool completely before removing from the pan and serving.
Oat Flour Banana Bread (Gluten-Free Vegan Recipe)
Equipment
- 9 inch loaf pan
- Parchment paper
Ingredients
- 1 1/2 cups mashed ripe bananas (from about 3 medium bananas, 340 g)
- 1/2 cup creamy almond butter (128 g)
- 1/4 cup pure maple syrup (80 g)
- 1 teaspoon vanilla extract
- 1 3/4 cups oat flour (spooned into the measuring cup then leveled, not scooped; 175 g)
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional ingredients: 1/2 cup dark chocolate chips or chopped walnuts (85 g)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1 1/2 cups mashed ripe bananas, 1/2 cup creamy almond butter, 1/4 cup pure maple syrup, and 1 teaspoon vanilla extract to a bowl, then mix well.
- Add 1 3/4 cups oat flour, 1 tablespoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt to a second bowl, then mix well.
- Transfer the dry ingredients to the bowl with the wet ingredients, then mix to combine.
- Add any optional ingredients such as dark chocolate chips or chopped walnuts, then mix to combine.
- Transfer the batter to a 9-inch loaf pan lined with parchment paper, then spread in an even layer.
- Bake for 50 minutes or until a toothpick inserted into the center of the bread comes out looking clean.
- Let cool completely before removing from the pan and serving.
Notes
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Store wrapped or in an airtight container in the fridge for up to three days, or in the freezer for up to three months.
Nutrition Estimates
Another Oat Flour Recipe to Try
These delicious vegan oat flour cookies are made without gluten, dairy, or eggs.
