Gluten-Free Moist Oat Flour Banana Bread
This naturally sweetened banana bread uses oat flour instead of wheat flour for a hearty, wholesome texture. Made with ripe bananas, agave nectar, and simple pantry ingredients, it delivers exceptional moisture and fluffiness. Perfect for breakfast, snacks, or dessert, this bread stays fresh for days and offers a healthier twist on the classic favorite. The oat flour provides a slightly nutty flavor and tender crumb that pairs beautifully with the sweet banana base.
Ingredients
- 3 ripe bananas, mashed (1 1/4 cup)
- 2 eggs
- ¼ cup agave nectar
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon old fashioned rolled oats, for topping(optional)
Instructions
- 1
Preheat oven to 350F
- 2
Mash the bananas in a large bowl
- 3
Add the eggs, agave nectar, and vanilla and whisk until combined
- 4
Add the oat flour, baking powder, and salt and whisk again until combined
- 5
Line an 8 inch loaf pan with parchment paper and transfer the batter to the pan
- 6
Sprinkle some oats on top if using
- 7
Bake for 35 to 40 minutes until a toothpick comes out clean
- 8
Allow the bread to cool for 15 minutes
- 9
Slide a knife around the edges and pull up on the parchment paper to remove the loaf from the pan
- 10
Allow to cool and cut into 10 slices
Tips
Make sure bananas are very ripe with brown spots for maximum sweetness and moisture
You can make oat flour by grinding old-fashioned oats in a food processor until fine
Let the bread cool completely before slicing to prevent crumbling
Good to Know
Store at room temperature in airtight container for 3 days or refrigerate for 1 week
Cut into slices when completely cool
Common Mistakes
Don't slice too early or bread will crumble
Don't overbake or bread will be dry
Substitutions
FAQ
Can I use regular flour instead of oat flour?
Yes, you can substitute all-purpose flour 1:1, but the texture will be less dense and the flavor less nutty.
How do I know when the bread is done?
Insert a toothpick in the center - it should come out clean or with just a few moist crumbs.
Can I freeze this banana bread?
Yes, wrap cooled bread tightly and freeze for up to 3 months. Thaw at room temperature before serving.