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Home ❯ Recipes ❯ Vegan Breakfast Recipes

Oat Flour Banana Bread

Updated: 11/21/2024 · Author: Lori Rasmussen · This post may contain affiliate links

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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.

Overhead view of oatmeal banana bread in a metal loaf pan.

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.

Jump to:
  • Ingredients
  • How To Make Oat Flour Banana Bread
  • Top Tip
  • Substitutions and FAQs
  • Serving Suggestions
  • How to Store
  • More Oat Flour Recipes
  • Recipe Video
  • Recipe
  • 💬 Comments

Ingredients

The ingredients laid out on a large baking sheet.
  • 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

Mixing the dry and wet ingredients in separate bowls before combining into a batter.

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.

    The banana bread batter inside a parchment lined loaf pan sprinkled with walnuts.

    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

      Can I make banana bread without nuts?

      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.

      Can I add chocolate chips?

      By all means! And if you're interested in a double chocolate banana bread, check out the one linked below.

      Can I sub a different kind of flour?

      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.

      Do I need an egg substitute for vegan banana bread?

      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.

      Sliced oat flour banana bread showing the moist and hearty texture.

      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

      close up overhead of healthy banana bread in a loaf pan

      Oat Flour Banana Bread (Vegan, Oil-Free)

      Author: Lori Rasmussen, My Quiet Kitchen
      Oat flour banana bread that's so good you might forget how healthy it is! Lightly spiced with an irresistibly tender and moist texture. Vegan, WFPB oil-free, and gluten-free; nut-free option.
      4.96 from 71 votes
      Servings: 8 servings
      Prep Time: 15 minutes mins
      Cook Time: 1 hour hr
      Cooling time:: 1 hour hr
      Total Time: 2 hours hrs 15 minutes mins
      Save on Pinterest Print Recipe

      Equipment

      • parchment paper
      • 8 x 4-inch loaf pan
      • cooling rack

      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

      Measuring Oat Flour
      There are contradictory weights for oat flour depending on the package or online source. I have measured and weighed Arrowhead Mills organic oat flour (90 g per cup) and my own oat flour I blended in the Vitamix with similar results. Some sources indicate that a cup of oat flour weighs up to 130 grams - ignore that!
      For the best results use a kitchen scale and weigh out exactly 180 grams oat flour for this recipe. If you don't have a scale, whisk the oat flour first, then spoon it into a measuring cup and level off the top. 
      If you use a measuring cup to scoop the oat flour straight out of a bag, you'll likely scoop up too much which will result in a dry bread.
      How to Store
      Store banana bread in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Freeze for up to 1 month.

      Estimated Nutrition (per serving)

      Calories: 254kcalCarbohydrates: 40gProtein: 6gFat: 9gCholesterol: 0mgSodium: 92mgFiber: 5gSugar: 18gVitamin A: 45IUVitamin C: 5.7mgCalcium: 70mgIron: 1.5mg

      Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.

      Make the recipe?Leave a comment below to share your feedback!

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        Recipe Rating




      1. Jess says

        April 29, 2025 at 2:09 pm

        By far the best banana bread recipe I've made yet. I added two flax eggs and removed maple syrup for personal taste (bananas are sweet enough) and added in homemade chocolate chunks. Delicious!

        Reply
      2. chris says

        March 02, 2025 at 9:10 pm

        Hi Lori - can I sub whole wheat flour for the oat flour? Thank you for your recipes!!

        Reply
        • Lori Rasmussen says

          March 04, 2025 at 7:44 am

          Hi Chris - I haven't tried it with whole wheat but have heard from others that it works. I would use the same amount of flour by weight, so 180 grams, which is closer to 1.5 cups. Hope it turns out perfect for you!

          Reply
          • chris says

            March 24, 2025 at 8:37 pm

            thank you!!!!

            Reply
      3. Shaundi says

        February 08, 2025 at 4:33 pm

        Such an easy recipe! So tasty, soft and moist! Was a hit at the church potluck today! Even beat out another banana bread that wasn’t vegan or GF!

        Reply
      4. Jennie says

        December 07, 2024 at 6:16 pm

        Hi,had this at a friends and was fantastic. Can I use an air fryer for this? New to this cooking. Thanks

        Reply
        • Lori Rasmussen says

          December 08, 2024 at 7:47 am

          So glad you loved it, Jennie! That's a good Q about the air fryer. You would definitely need to modify some things, like smaller pans, depending on the size of the air fryer. And cook time would be reduced. Adding that to my to-do list!

          Reply
      5. Pat says

        December 07, 2024 at 4:12 pm

        Hi, can I substitute lemon juice for the vinegar?

        Reply
        • Lori Rasmussen says

          December 07, 2024 at 4:34 pm

          Hi Pat - Yes, lemon juice is great. I'd increase to 1 Tbsp.

          Reply
      6. Christina Gomez says

        November 24, 2024 at 6:57 am

        I do not say this lightly: this is the best banana bread I have ever made! Holy smokes it's delicious. My husband and I devoured half the loaf the night I baked it!!

        Reply
      7. Deba says

        November 11, 2024 at 1:00 pm

        This came out perfect. I use gluten free oats and make the flour for a dear friend. Thank you for your amazing baking,

        Reply
      8. Linda says

        June 29, 2024 at 3:58 pm

        I made this recipe using Monk fruit instead of Coconut sugar.
        It was really good 👍

        Reply
      9. Lexi says

        December 17, 2023 at 9:20 pm

        Very good!! I lean for slightly less sweet recipes out of preference so I left out the coconut sugar and it was still great! Lori has my new favorite recipes to follow!

        Reply
      10. Aru says

        December 13, 2023 at 8:37 am

        The whole family loved it. Guilt free bread. Had it for breakfast and it was just perfect since it was oat flour and not a gluten option. Thank you. I am already checking out your other recipes as well.

        Reply
      11. Afia says

        December 04, 2023 at 3:09 pm

        Absolutely delicious, the texture is perfect as well. Moist on the inside and a bit crunchy on the corners. I added a touch more sugar to suit my tastes better, as well as a handful of chocolate chips along with the walnuts. However I don't think it needed the chocolate chips! This recipe would surely be just fine without it.

        Reply
      12. Monica says

        August 09, 2023 at 11:20 pm

        This bread was yummy! I replaced 1/3 C of the banana with applesauce and added tons of cinnamon 😁 I didn't have apple cider vinegar and used pumpkin cider vinegar instead. It was the right amount of sweetness and moist texture. Thank you for this awesome recipe! Definitely making this again!

        Reply
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