Oat Flour Banana Bread (Vegan, Oil-Free)

close up overhead of healthy banana bread in a loaf pan

Oat Flour Banana Bread (Vegan, Oil-Free)

Prep Time 15

Cook Time 1

Cooling time: 1

Total Time 2 15

Servings:8 servings

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.

Ingredients
US Customary | Metric

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.

Video

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.

Nutrition