This oat flour banana bread is so good you'll want to enjoy it for breakfast, snacks, and dessert! It's lightly spiced, oil-free, naturally sweetened, and studded with crunchy walnuts. You'll fall in love with the irresistibly tender and moist crumb! This healthy banana bread recipe is vegan, gluten-free, and WFPB oil-free, with a nut-free option.
Made with my favorite baking flour, the texture of this oat flour banana bread manages to be both hearty and light, which I love. It's also surprisingly tender and moist, even without eggs, oil or butter!
With room for customization in toppings, sweetness, and the nut/seed butter, I have a feeling this will become your new go-to healthy banana bread recipe, too.
And if it does, you won't be alone! Be sure to check out the rave reviews below.
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Ingredients
- bananas - make sure to use bananas that are very ripe. They should be fragrant, sweet, with plenty of dark spots. Using bananas that are ripe enough is important for moisture and overall flavor.
- oat flour - you can use store-bought oat flour or make your own by blending regular rolled oats until fine.
- nut or seed butter - though this recipe is free from extracted oils, a little bit of fat improves the texture. I like to use smooth raw almond butter for its neutral, nutty flavor. Feel free to substitute another nut or seed butter if needed. Keep in mind that it will alter the flavor.
- leavener - eggless banana bread gets its rise from baking powder and soda.
- sweeteners - a combination of coconut sugar and maple syrup creates the perfect amount of sweetness while balancing the moisture added. Another granulated sugar can be used instead of coconut sugar.
- additions - we love sprinkling walnuts or pecans on top of the loaf. To reduce the fat or make it nut-free, decorate the top with sliced banana.
See the recipe card below for amounts and full step-by-step instructions.
How To Make Oat Flour Banana Bread
First, preheat the oven to 350°F (176°C), and line a loaf pan with parchment paper. Combine the dry ingredients in one bowl. In a separate bowl, mash the bananas until creamy, then whisk in the other wet ingredients.
Stir the wet and dry ingredients together, and transfer the batter to the prepared loaf pan.
Sprinkle with chopped walnuts or other topping (like chocolate chips or sliced banana), and bake for about 1 hour or until a toothpick inserted in the center comes out clean.
Top Tip
That last tidbit is pretty important, about using a toothpick to test for doneness. Underdone banana bread still tastes great, but texture-wise it's not going to win any hearts.
So don't be afraid to stick a tooth pick or knife (a chop stick also works well) in there to make sure it's done!
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Substitutions and FAQs
Absolutely. The recipe uses a small amount of almond butter for added richness and moisture, but you can also use sunflower seed butter or tahini. And instead of walnuts on top you can add chocolate chips, raw pumpkin seeds, or slices of banana.
By all means! And if you're interested in a double chocolate banana bread, check out the one linked below.
Oat flour is the only flour I've tested so far with this recipe, but I have heard from readers who used whole wheat pastry with great success.
Not necessarily. In this recipe the bananas and almond butter work together to add moisture, binding, and fat, while baking soda and baking powder help the bread rise.
Serving Suggestions
For breakfast: Enjoy a slice of warm banana bread topped with a dollop of cashew yogurt or almond yogurt and fresh fruit on the side.
For dessert: You can easily transform this healthy oatmeal banana bread into an amazing dessert! Imagine this... Gently reheat individual slices of banana bread. Top each one with a scoop of Vegan Butter Pecan or Vanilla Oat Milk Ice Cream, a drizzle of maple syrup, and a dash of cinnamon. Oooooh, that's my kind of dessert, friends!
Afternoon snack: Enjoy a slice of oat flour banana bread with a cup of coffee or tea at your desk for a pick-me-up. Or pack some to-go before you head out shopping or running errands.
Honestly, I can't think of an occasion or time of day where I wouldn't want to eat this banana bread.
For gifting: This vegan banana bread also makes a lovely gift! Nothing says "I care" quite like healthy homemade banana bread.
How to Store
Store oat flour banana bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
It also freezes well. Let cool completely, wrap well to protect from air, and freeze for up to 1 month.
Recipe Video
I hope you enjoy this oat flour banana bread. If you try the recipe be sure to comment below and let us know!
Recipe
Oat Flour Banana Bread (Vegan, Oil-Free)
Ingredients
- 2 cups oat flour (180 g) - See Notes
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- dash of nutmeg, optional
- ¼ teaspoon fine sea salt
- 3 medium/large very ripe bananas - should equal 1⅓ cups when mashed
- ¼ cup maple syrup
- ¼ cup coconut sugar - Sub cane sugar or brown sugar, if desired.
- ¼ cup smooth almond butter - Or other nut or seed butter; will alter flavor
- ¼ cup non-dairy milk
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- ⅓ cup chopped walnuts or pecans, optional - For reduced-fat or nut-free option, sub sliced banana
Instructions
- Preheat oven to 350°F (176°C). Line an 8.5 x 4.5 inch loaf pan with parchment paper. The paper doesn't have to cover the ends; just make sure there's enough overhang on the sides to easily lift the loaf from the pan after baking.
- In a large mixing bowl whisk together the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a medium-size bowl, mash the bananas until mostly pureed (a few larger bits are okay). Measure to make sure you have 1⅓ cups. If you have extra banana, you can drizzle on top of the loaf just before baking.
- To the 1⅓ cups mashed banana add maple syrup, coconut sugar, nut butter, milk, vinegar, and vanilla. Stir very well until nut butter is completely incorporated. Pour wet ingredients into dry, and stir to combine. Transfer batter to the pan. If you had extra banana puree, place dollops of it on top of the batter. Arrange nuts on top - feel free to chop the nuts or break them up with your hands.
- Bake for 55 to 65 minutes or until a tooth pick inserted in the center of the loaf comes out clean. Allow to cool in the pan for 15 to 20 minutes, then use the parchment to lift the loaf out onto a cooling rack. Let cool completely before slicing.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Dana says
I’m not sure why I haven’t left a comment before, because I’ve made this recipe so often, along with so many of your other recipes. I didn’t have enough bananas, so grated in a whole unpeeled apple, I used tahini instead of almond butter, because that’s what I had available and just to see if it worked (because it did in my head 🤪) I added a handful of chopped dried cherries. I really don’t set out to change your recipes Lori, they are perfect every time, but I just wanted you to know that these changes worked a treat and your banana bread is the best recipe I’ve tried! Thanks again for your kitchen wizardry 🙏
Lori Rasmussen says
You're so kind, Dana, thank you!! And I'm loving all of those additions. You created something brand new! Now I want to try it with apple and tahini. 😉
Sarah says
I just made this today, and our whole family enjoyed it! I found your site this last week and it has been a LIFE SAVER! I have been plant based for over 8 years, and have really struggled finding family favorites that are simple, aren't made with lots of vegan processed ingredients, and yet TASTE good!
We've made your instant pot lasagna, peanut butter cookies, enchilada casserole, and this banana bread. After downing another large "taste" of this bread, my 7 year old son said, "This girl that you follow online is NOT wasting her time at all!" lol Thank you so much for sharing your talents here for the rest of us- Excited to try many more of your recipes!
Lori Rasmussen says
Sarah, you just made my day! Thank you for sharing. I'm so glad the recipes are helpful, and please tell your son I said thank you!
Cathy McIntyre says
Thank you for sharing this recipe, this is definitely going to be my go to recipe for banana bread. I used all maple syrup for the sweetener so I doubled the amount on the recipe and added a little extra oat flour because I’d increased the liquid in recipe. I added walnuts and vegan chocolate chips and it was really delicious.
Regina Toppins says
This bread is perfect. I have been looking for exactly this to satisfy my sweet tooth and my desire for a good bread. This really ticks off those boxes. I used date sugar instead of coconut sugar, and applesauce instead of almond butter, but otherwise, did not deviate from the recipe. It is satisfying in so many ways, from the ease of the recipe to the crunch of the walnuts. Thank you for this. You did a GREAT job!!!
Regina
char says
hi lori!! wow! this recipe is a keeper!
my adjustments:
- 1/8 cup maple syrup & 1/8 cup coconut sugar because i added chocolate chips
- 1/4 cup chocolate chips
- 1 teaspoon flax meal because i used frozen bananas that became very watery after thawing
- didn't have almond butter so i subbed for creamy peanut butter.
- added walnuts to the batter and garnished top with peacans
Dwina Alley says
Can date sugar be used?
Lori Rasmussen says
Hi Dwina, yes date sugar can be used instead of the coconut sugar. Since it's basically just dried dates, you'll still need the maple syrup. If you wanted to use it as the sole sweetener you could try adding a bit more banana to replace the maple syrup, but I haven't tested that.
Jodi H Ahrend says
Can you make it with less sugar?
Lori Rasmussen says
Hi Jodi - I think others have commented over the years about reducing the additional sweeteners and it turned out well. It may impact the texture slightly, but you can certainly try it!
Amra says
My go-to banana bread recipe!