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!
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.
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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.
More Oat Flour Recipes
- Banana Zucchini Bread
- Vegan Chocolate Banana Bread
- Oat Flour Pancakes
- Vegan Peanut Butter Brownies
- Oil-Free Peanut Butter Cookies
- Oil-Free Chocolate Cake With Strawberries
- Oat Flour Muffins
- Vegan Double Chocolate Chip Cookies
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 information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Eve
Healthy, delicious and came out perfectly moist! I weighed out the oat flour per instructions and used 1/2 c maple syrup instead of sugar. Lovely recipe!
Linda
This was the best banana bread I’ve had. Delicious and moist!
Liz
Hi,
I am interested in knowing what role apple cider vinegar has in the recipe.
Lori
Hi Liz,
Vinegar reacts with baking soda to help the bread rise.
Kailey
I made this today & when my husband ate a piece he looked at me and made love to me with his eyes. 10/10
Lori
Kailey, thank you so much for the laugh. I cackled! LOL So glad you both enjoyed it!
Stacey
I don't bake much because it can be dangerous as I'm the only one who loves desserts in my family (crazy right?!) My son asked for banana bread so naturally, I chose your recipe (always the best!) My goodness this IS the best banana bread recipe! No lies in its title, at all! I ground my own oats for the flour and used Monkfruit instead of coconut sugar. It was a hit! Thank you so much💗
Taylor
This was delicious! It wasn’t gummy like other vegan banana breads I’ve made and had a great texture and flavor. It also froze great! Today I used the recipe to make a pumpkin version (subbed pumpkin for bananas) and it turned out wonderful. I also skipped the coconut sugar and replaced with more maple syrup (omitting the 1/4 cup milk since I added extra liquid). Not too strong of pumpkin flavor and the texture was great. Thank you!
Brandy
Is it possible to sweeten only with date syrup, omitting the maple syrup and coconut sugar?
Lori
Hi Brandy,
I can't say with certainty since I haven't tested it. If you decide to experiment do let us know how it goes!
Brandy
I tried only date syrup and it was somewhat dry and a little bit rubbery. I will try to see if I can figure out an adjustment next time around.
Cindy
I've been looking for a lower fat banana bread that will please the non-vegan members of my household This one is great and pretty flexible if you don't have all the ingredients. I didn't have oat flour and substituted a combination of almond, chia and wheat flour. I didn't have apple cider vinegar and used a different type. I didn't measure the volume of the bananas. I exchanged date syrup in for some of the nut butter and the sugar. And I stirred in vegan chocolate chips and some chopped walnuts at the end. Delicious! The whole family agrees. It came out of the oven fifteen minutes ago and it's half gone.
Debbie Frazier
I love this recipe. I made a couple of modifications: doubled the maple syrup because I didn't have coconut sugar, unsweetened applesauce instead of almond butter, and two large bananas instead of three medium. I also used a 10 inch pie pan instead of the loaf pan. It was soooooo good and very moist! OMG! Thank you!!!
Susie
This is the only banana bread I will make now! My whole family approved! This is so healthy and easy to make as well. Thanks for sharing such a wonderful recipe.
stephanie
Loved it. Tweaked it a bit as in no maple syrup nor vinegar nor vanilla as did not have on hand, no spices ( as my little one did not want them and nut free… it turned out to be a perfect simple morning bread ✨
Julie
Super delicious! I didn't expect it to be soooooo perfect! Even a bit of a sweet crumble on the outside like coffee cake. My new favorite banana bread!🤩😍
Ally
I made this today, turned out beautifully so perfect, tastes great, will make again, thank you for a great recipe.