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–+ servings
Three thick slices of moist Oat Flour Banana Bread Gluten Friendly stacked on a white plate.

Oat Flour Banana Bread (Gluten Friendly)

This recipe makes a moist banana bread using oat flour. It is suitable for those avoiding gluten if you use certified gluten-free oats.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 1 loaf
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Bread Ingredients
  • 1.75 cups Oat Flour (use Gluten-Free Oats for GF) 225 Grams or roughly 2 ¼ Cups Rolled Oats
  • 4 oz Unsalted Butter ½ Cup
  • 1 cup Granulated Sugar 200 grams
  • 2 Large Eggs at room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 5 oz Greek Yogurt Plain or Vanilla, just over ½ Cup
  • 3 Very Ripe Bananas Roughly 12oz

Equipment

  • Food processor or high-powered blender
  • 9X5 loaf pan
  • Large mixing bowl
  • Wire rack

Method
 

  1. Preheat your oven to 350F/180C and grease a 9X5 loaf pan.
  2. In a food processor or high-powered blender add the oats and blend until a fine flour texture forms. This will take one to two minutes.
  3. In a large bowl mix together the butter, sugar, eggs, and vanilla extract. Add the bananas and mash them into the wet ingredients, then stir in the Greek yogurt. Mix in the oat flour, baking soda, and salt.
  4. Pour the batter into the prepared pan.
  5. Bake for 50 to 60 minutes. The top should be golden brown. If you gently press the top of the bread, it should bounce back right away. You can also use a toothpick to check for any wet batter.
  6. Let the bread cool on a wire rack for 30 minutes before inverting it out of the pan to cool completely. Store leftovers in an airtight container.

Notes

For the best texture, make sure your bananas are very ripe, with mostly brown skin. If you are using rolled oats to make your own oat flour, ensure you blend them long enough to reach a fine flour consistency.

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