Oat Flour Banana Bread (Gluten-Free Vegan Recipe)

No ratings yet

This oat flour banana bread is gluten-free and vegan. It’s one of my favorite easy oat flour recipes and is a delicious way to use up ripe bananas.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast

Cuisine: American

Servings:

Calories: 264kcal

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)

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.

Store wrapped or in an airtight container in the fridge for up to three days, or in the freezer for up to three months.