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Banana Bread with Oat Flour Recipe

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3.8 from 3 reviews

This moist and tender banana bread made with oat flour is a wholesome twist on the classic recipe. Perfect for breakfast, a snack, or a healthy dessert, it combines natural sweetness from ripe bananas and coconut sugar with a hint of cinnamon and semi-sweet chocolate chips. Naturally gluten-free and easy to prepare, this banana bread is both nourishing and delicious.

Ingredients

Dry Ingredients

  • 1 1/2 cups oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 cup coconut sugar

Wet Ingredients

  • 1.5 cups mashed bananas (about 2 large bananas or 265 grams)
  • 3 eggs
  • 1/4 cup refined coconut oil, melted
  • 2 teaspoons vanilla extract

Add-ins

  • 1/3 cup semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8”x4” loaf pan and line it with parchment paper, ensuring the paper overhangs the sides to make it easy to remove the bread after baking. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together oat flour, baking soda, baking powder, cinnamon, and coconut sugar until well combined to ensure even distribution of leavening agents and spices.
  3. Combine Wet Ingredients: In a separate large bowl, whisk the mashed bananas, eggs, melted coconut oil, and vanilla extract together until smooth and evenly mixed.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon just until combined. Avoid overmixing to maintain a tender crumb.
  5. Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly through the batter.
  6. Pour and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Place the pan in the preheated oven and bake for about 1 hour or until a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Remove the banana bread from the oven and allow it to cool in the pan for about 15 minutes. Use the parchment paper overhang to lift the bread out of the pan, then cool completely on a wire rack before slicing and serving.

Notes

  • This banana bread is naturally gluten-free when using certified gluten-free oat flour.
  • You can substitute coconut sugar with brown sugar or maple syrup, but this may alter the flavor and texture slightly.
  • Refined coconut oil is used for a neutral flavor; unrefined coconut oil can be used but will add coconut taste.
  • Make sure to not overmix the batter to keep the bread moist and tender.
  • For a vegan version, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and ensure chocolate chips are dairy-free.

Find it online: https://miracooking.com/banana-bread-with-oat-flour-recipe/