Easy Oat Flour Banana Bread with Coconut Oil and Maple Syrup
This naturally sweet banana bread uses oat flour instead of wheat flour, creating a tender, moist loaf with a subtle nutty flavor. Made with ripe bananas, coconut oil, and maple syrup, it offers a wholesome twist on the classic quick bread. The flax egg binds everything together while keeping the texture light and fluffy. Perfect for breakfast, snacking, or dessert, this versatile recipe welcomes your favorite add-ins like nuts, chocolate chips, or dried fruit. The oat flour creates a slightly denser crumb than traditional banana bread but maintains excellent moisture from the bananas and coconut oil.
Ingredients
- 3 mashed very ripe bananas, about 3 medium bananas
- ¼ cup coconut oil, melted
- ¼ cup pure maple syrup
- 1 flax egg, 1 tablespoon golden ground flaxseed + 3 tablespoons water whisked together and set for 15 minutes1 regular egg1:1vegetarianadds eggs
removes plant-based
- 1 teaspoon pure vanilla extract
- 3 ¾ gluten free oat flour, very finely ground if homemade
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup add-ins of choice, walnuts chocolate chips or chopped dried fruit(optional)
Instructions
- 1
Preheat oven to 350°F and line loaf pan with parchment paper or greased foil
- 2
Peel bananas and add to large mixing bowl, then mash until smooth using dough blender or sturdy whisk
- 3
Add coconut oil, maple syrup, flax egg, and vanilla to mashed bananas and whisk until well incorporated
- 4
Add oat flour, baking powder, baking soda, and salt, then whisk until just incorporated with no flour patches remaining
- 5
Fold in desired add-ins
- 6
Pour batter evenly into prepared loaf pan and smooth with rubber spatula into even layer with rise down center
- 7
Cut a slit slightly off center down the loaf using butter knife
- 8
Bake for 60-70 minutes until toothpick inserted in center comes out clean
- 9
Cool in pan on cooling rack for 1 hour, then lift out using parchment paper and cool completely for 1-2 additional hours before slicing
Tips
Use very ripe bananas with brown spots for maximum sweetness and easier mashing
Make sure homemade oat flour is finely ground to avoid a coarse texture
Cut a slit down the center before baking to help the loaf rise evenly
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature, optionally warmed slightly
Common Mistakes
Don't overmix the batter to avoid tough texture
Use very ripe bananas to avoid bland flavor
Cool completely before slicing to prevent crumbling
Substitutions
removes plant-based
FAQ
Can I use regular flour instead of oat flour?
This would change the recipe significantly and remove the gluten-free aspect. The texture and flavor would be quite different.
How long does this banana bread keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week. Can also be frozen for up to 3 months.
Can I make this without add-ins?
Absolutely! The banana bread is delicious plain without any nuts, chocolate chips, or dried fruit additions.