Back-to-school mornings call for fast, filling breakfasts that everyone loves. This oat flour banana bread is the perfect solution for your busy family. It is naturally sweetened and packed with whole grains. You will love how easy it is to whip up today.
Why This Recipe Is a Winner
This recipe is a winner because it uses simple pantry staples. It is a healthy reset for your snack drawer this week. The texture is dense, moist, and incredibly satisfying for everyone. Your kids won’t even know it is gluten-free. It stays fresh for days, making it perfect for meal prep.
Simple Method
Making this bread is very simple and straightforward for beginners. You just whisk your dry ingredients in one large bowl. Then, you combine the wet ingredients in another. Stir them together and bake until golden brown. Even if you rarely bake, you can do this successfully.
Ingredients You’ll Need
These ingredients are mostly wholesome pantry staples you likely have on hand.
- 2 cups gluten-free oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 3 large overripe bananas, mashed
- 2 large eggs, room temperature
- 1/3 cup coconut oil, melted
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts
Step-by-Step
- Preheat oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the oat flour, baking soda, salt, and cinnamon.
- In a medium bowl, combine the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just incorporated.
- Fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve a warm slice with a smear of almond butter. It also tastes great with a drizzle of honey. Pair it with your morning coffee or cold milk. Pack a slice in school lunches for a nutritious treat. It is the ultimate cozy snack for chilly fall afternoons.
Keep It Fresh
Store your leftovers in an airtight container at room temperature. It will stay fresh for up to three days. For longer storage, keep it in the fridge for a week. You can also freeze individual slices for a quick snack. Reheat in a toaster oven for a few minutes until warm.
Tips for Best Results
- Don’t skip mashing the bananas until they are very smooth.
- Avoid over-mixing the batter to keep the bread tender.
- Use refined coconut oil to avoid a strong coconut flavor.
- Measure your oat flour by spooning it into the measuring cup.
- Add a handful of fresh fall cranberries for a tart twist.
- Upgrade the loaf by adding dark chocolate chips to the batter.
Ways to Switch It Up
- Swap walnuts for pecans or sunflower seeds for a crunch.
- Use honey instead of maple syrup for a milder sweetness.
- Replace the walnuts with blueberries for a fresh fruit version.
- Make it dairy-free by using the coconut oil as written.
Common Questions
Can I make my own oat flour?
Yes, you can easily make your own. Just pulse rolled oats in a high-speed blender. Blend until they reach a fine, flour-like consistency.
Can I use frozen bananas?
Frozen bananas work very well in this recipe. Just thaw them completely before mashing. Be sure to drain any excess liquid first.
Will my kids enjoy this?
Absolutely, kids love the natural sweetness of the bananas. It has a soft texture that is very kid-friendly. It makes a great healthy lunchbox addition.
I hope this cozy bread brings a little warmth to your kitchen. It is a staple in my home for busy fall weeks. Give it a try and enjoy every bite.
— Alex
Ingredients
- 2 cups gluten -free oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 3 large overripe bananas, mashed
- 2 large eggs , room temperature
- 1/3 cup coconut oil, melted
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan.
- In a large bowl, whisk together the oat flour, baking soda, salt, and cinnamon.
- In a medium bowl, combine the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just incorporated.
- Fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes before transferring to a wire rack to cool completely.
