Oat Flour Banana Bread
Comforting and delicious, this vegan and gluten-free Oat Flour Banana Bread is an easy recipe perfect for breakfast or a snack!
Servings: 10 slices
Calories: 270kcal
Ingredients
- 2 cups oat flour use certified gluten-free if necessary
- 1 cup granulated sugar of choice I like to use coconut sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 medium bananas mashed
- ⅓ cup coconut oil
- ¼ cup milk of choice I like to use oat milk
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350℉. Line a loaf pan with parchment paper and set aside.
- In a large mixing bowl, add the oat flour, sugar, cinnamon, baking soda, nutmeg, and salt. Mix well.
- To the same mixing bowl, add the mashed bananas, oil, milk, and vanilla. Mix until you have a smooth and uniform batter.
- Pour the batter into the prepared loaf pan then bake for 1 hour, or until the loaf is firm, golden and a toothpick inserted into the center of the loaf pulls out clean.
- Allow the bread to cool for at least 10 minutes before slice for the best results.
- Enjoy!
Video
Notes
Loaf pans: A standard 8 1/2 x 4 1/2 loaf pan is recommended for this banana bread recipe. A 9 x 5 loaf pan will work, but the bread will be shorter and produce smaller slices.
Bananas: The key to delicious banana bread is using ripe bananas. Look for bananas that have lots of brown spots; they are sweeter and mash easily, infusing the bread with a rich, natural banana flavor.
Oat Flour: Can't find oat flour? It's so easy to make your own! All you have to do is blend oatmeal in a food processor or blender until it is a fine powder.
Don’t Overmix: When combining wet and dry ingredients, mix just until they are combined. Overmixing can lead to a denser loaf. Gentle folding will keep the batter airy and light.
Checking for Doneness: Ovens can vary, so keep an eye on your banana bread as it bakes. Insert a toothpick into the center of the loaf – if it comes out clean, your banana bread is ready. If it's still a bit wet, give it a few more minutes.
Nutritional Boost: For those looking for a more nutritious option, try adding nuts like walnuts or pecans for added protein and healthy fats. Sprinkling chia seeds or flaxseeds on top before baking can also boost its fiber and nutrient content.
How to Store and Reheat Oat Flour Banana Bread
- Storing: Once it's completely cooled, wrap it in plastic wrap or aluminum foil, or place it in an airtight container. This will help maintain its moisture and freshness. Stored at room temperature, the banana bread will last for about 3 to 4 days. If you prefer to keep it longer, refrigerating it in an airtight container can extend its life to about a week.
- Freezing: For longer storage, oat flour banana bread freezes beautifully. Wrap individual slices or the whole loaf in plastic wrap and then in aluminum foil. Place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thawing it is easy – just leave it at room temperature for a few hours or overnight in the refrigerator.
- Reheating: To recapture the warmth and freshness of just-baked banana bread, you can reheat it. If it's frozen, let it thaw first. Then, warm it in the oven at 350℉ (177℃) for about 10 minutes or until heated through. If you just want a slice or two, a toaster oven, air fryer, or even a microwave will do the trick.
Nutrition
Serving: 1slice | Calories: 270kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 181mg | Potassium: 219mg | Fiber: 3g | Sugar: 25g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg
