Easy oat flour banana bread recipe! This vegan banana bread is moist, fluffy, gluten free, and perfect with a cup of coffee or tea.
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Hello, Rhubarbarians! Little disclaimer: I received a copy of Nourish & Glow by Jules Aron for review and am sharing this vegan oat flour banana bread recipe with permission. All opinions are my own.
Soooo...... don't you just want to curl up with a hot cup of coffee or tea and a giant slice of this still warm, fresh-out-of-the-oven banana bread? I know I do! Every time I make this (ahem... constantly), the entire loaf is gone within just a few hours. It's so fluffy moist, and perfect!
This oat flour banana bread recipe is easy (we're talking pushing a button on a blender easy), acceptable for a number of dietary restrictions, and is loaded with protein and fiber. Huzzah!
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Why you'll love this
Rather than white flour, this vegan banana bread is made with oat flour and almond flour! The oat and almond flour give the bread a lot more flavor than white flour.
Oat flour has a lot of protein and fiber. Combined with the almond flour, just one slice of this oat flour banana bread is packed with 6 grams of protein.
The oat flour and almond flour mixed with banana create a fluffy, light texture with a wonderful flavor. The coconut oil and maple syrup make sure it's moist and perfectly sweet.
How to make oat flour
There's no need to spend money on store bought oat flour! It's very easy to make at home.
Grind up old-fashioned oats in a food processor or blender until a fine flour forms. The ratio is almost 1:1, so just add an extra ⅛ cup of oats to make the flour and then measure out 1 ½ cups needed for this recipe.
Here's an oat flour tutorial if you need it along with ten easy oat flour recipes to try!
If you prefer to purchase oat flour (totally get it), I recommend Bob's Red Mill oat flour which is certified gluten-free.
How to make almond flour
Almond flour, aka almond meal, is easy to make at home if you can't find it in the grocery store.
To make your own almond flour, process raw almonds in a food processor until a fine flour forms. Sift through a fine sieve and you have almond flour!
Here's an almond flour tutorial if you need it.
If you prefer to purchase almond flour, I recommend Bob's Red Mill almond flour.
Ingredients and equipment
Here is everything you need to make perfect gluten free banana bread at home. Full ingredient amounts and instructions are listed in the recipe card at the bottom of this article.
Ingredients:
- Coconut oil
- Very ripe bananas
- Pure maple syrup
- Pure vanilla extract
- Oat flour
- Almond flour
- Baking powder and baking soda
- Salt
Equipment:
- Oven
- 8" Loaf pan
- Blender
- Measuring cups
- Measuring spoons
- Large mixing bowl
- Whisk or fork
- Toothpick or knife
Step by step instructions
Here is a step by step guide to making vegan banana bread at home. Full instructions with ingredient amounts are listed in the recipe card at the bottom of this article.
- First, make your oat flour and/or almond flour if you haven't already. Store bought is fine too.
- Preheat your oven and grease your pan.
- Combine the wet ingredients in a blender and process until smooth.
- Transfer that to a bowl and whisk in your dry ingredients.
- Pour the batter into your greased pan and bake.
- After about an hour, remove from the oven when a toothpick inserted into the middle of the loaf comes out clean.
- Allow to cool.
- Enjoy!
Serving suggestions
In my opinion, there is nothing better than a slice of warm banana bread with a bit of butter and cup of hot coffee or tea. That's the best way to serve it!
Consider topping your banana bread slice with:
- butter
- nut butter
- chocolate hazelnut spread
- jam or jelly
- cream cheese
Recipes to serve with banana bread:
Recipe tips and substitutions
- To get the bananas on top of the loaf as pictured: thinly slice a banana into ½" slices and arrange the slices on the batter before baking.
- If the banana bread starts to brown too quickly while baking, cover it with loosely with tin foil.
- Add nuts, dried fruit, chocolate chips, or a bit of cinnamon to the batter before baking. You do you!
- The browner the banana, the more banana flavor the bread will have. I recommend very brown bananas!
Storing and freezing
Storing: store the banana bread in an air tight container at room temperature for up to 2 days. Or, store it in the refrigerator for up to 7 days.
Freezing: slice the banana bread and freeze the slices in an air tight container. You can freeze them individually or place a piece of parchment paper in between them in the same container. Thaw the slices on the counter or in the refrigerator before serving.
FAQs
YES! You can use thawed frozen bananas. For best results, freeze the bananas when they are brown.
You can use regular all-purpose white flour!
Not exactly. Oat flour doesn't have the same texture and doesn't contain gluten. I recommend using a recipe that specifically calls for all purpose flour.
Yes! It gives baked a goods a rich flavor and a wonderful texture.
You can swap the oil for the same amount of applesauce!
More oat flour recipes:
Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.
Recipe
Easy oat flour banana bread (vegan)
Ingredients
- ¼ cup coconut oil, plus more for pan melted
- 4 ripe bananas peeled
- ¼ cup pure maple syrup
- 2 teaspoon pure vanilla extract
- 1 ½ cups certified gluten-free oat flour
- ¾ cup almond meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350° F. Grease an 8-inch loaf pan with coconut oil and set aside.
- Combine the bananas, coconut oil, maple syrup, and vanilla in a blender and blend.
- Transfer to a medium bowl and add the oat flour, almond meal, baking powder, baking soda, and salt. Whisk together and pour the batter evenly into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before enjoying.
Notes
- To get the bananas on top of the loaf as pictured: thinly slice a banana into ½" slices and arrange the slices on the batter before baking.
- If the banana bread starts to brown too quickly while baking, cover it with loosely with tin foil.
- Add nuts, dried fruit, chocolate chips, or a bit of cinnamon to the batter before baking. You do you!
- The browner the banana, the more banana flavor the bread will have. I recommend very brown bananas!
Nutrition
A giant thank you to Jules Aron for letting me share her amazing recipe!
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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Helen
I make this all the time as muffins for my toddler. I replace the maple syrup with applesauce/apple puree and sometimes loosen the mixture with a bit of oat milk. I bake them for 18-20 mins and they always turn out great. Thanks for the recipe!
Myra
I prepared this banana bread recipe last night, and it is already all gone!
But I have a question: I prepared exactly as written. It looked amazing in the oven. It rose beautifully. But while cooling in the loaf pan, it sunk 🙁
What did I do wrong?
Trish Bozeman
Hmmm it may have just needed a bit more time in the oven. Did you check to make sure your baking soda wasn't expired?
monica
can i use almond butter instead of coconut oil? thank you!!
Trish Bozeman
I don't recommend it. You could swap it for almond oil if that works for you.
Becky
I followed the directions exactly and the batter was very thin. You made no mention of how thick the batter should be, so I just poured it into the pan and hoped that was how it was supposed to be. I know how thick bread batter should be, but I wasn’t sure if oat and almond flour would make for a thinner batter. It had to be the amount of bananas. Saying 4 bananas is just not accurate enough. They vary so much in size. It would be great if you could either say how many cups of mashed banana, or how many grams of banana. I bake all the time and don’t usually have issues with things not turning out. I ended up covering the bread with foil, as it was starting to get quite brown. I’ve now taken it out after 85 minutes and it’s still mush in the bottom. I’m calling it quits. Maybe it will be good as pudding. Lol
Trish Bozeman
I'm sorry it didn't work out for you! I get about 1/3 cup of mashed banana out of each banana, so approximately 1 1/3 cup of banana for this loaf.
Becky
I did make another loaf and used more oat flour, and one less banana and it still didn’t quite cook through but the taste was amazing!! Even the first extra mushy loaf was delicious. Lol Wouldn’t serve to company but we enjoyed eating both loaves! Will try again with only 1 1/3 c banana. Thanks so much for your reply!
Trish Bozeman
Baking can be so finicky! I'm so glad you enjoyed the taste but so bummed the recipe isn't working. I wonder if maybe making muffins would work better?
Yekva
I make this bread loaf twice it's delicious. Thank you for sharing.
Ethel
I make this bread loaf quite often and we love it. Just a small question please to be clear. This bread is to be divided olinti 8 servings and each serving has 240 calories. Am I right?
Trish Bozeman
Yes. That is the approximate amount for each slice.
ni_chan
Can the maple syrup be substituted with dark brown or molasses sugar?
Trish Bozeman
I haven't tested the recipe this way, but I would swap the maple syrup for 1/4 cup of dark brown sugar along with an additional Tablespoon of liquid (milk of your choice, applesauce, or even extra mashed banana). Hope it works out for you!
n
The flavor was good but the bread was mush even after baking 70 minutes. Next time I will not use the blender, I will mash the bananas instead.
Sue
I love this recipe! I add chia and flax seeds to my blender with the oats. Cinnamon is a must, too! If I have it, I’ll also add vegan protein powder to up the protein. Because my bananas are typically very ripe I don’t add maple syrup. If I need more moisture with my add-ins I’ll just add non dairy milk to get the right consistency. Thanks for sharing this fabulous recipe!
Ariel
Hey, my banana bread is in the oven as I type and I hope it will turn out good. I have a question regarding oiling the pan: I initially put too much oil so I scooped some out. However, even after I put the batter in, I noticed some oil "swimming" beneath the batter. Is that a problem and how it will affect my bread? Thank you for answering 🙂
Heidi
Mine took only 50mins to bake! Very good recipe!
Heather
How long does this keep and how should I store leftovers? (If any) hehe
This was the best vegan banana bread recipe I’ve made so far btw!!!
Trish Bozeman
You can store the leftovers covered on the countertop for up to a couple of days. If you keep it in the fridge it should keep for up to a week and you can even freeze it for later!
Shanna
Would love to try this recipe but we're oil free. Can I substitute the oil with applesauce or anything else? If so, would it be 1:1?
Trish Bozeman
I haven't tested this recipe without oil. If you're not vegan, you could swap 1:1 for butter. You could also try nut butter. I would swap with something that is higher in fat rather than applesauce. Hope that helps!
Emily
Can you use anything and how much to sub the coconut oil? (Lower fat)
Trish Bozeman
You could try almond or avocado oil, slightly lower in fat. I haven't tested the recipe with either so I can't say how much. I would do a 1:1 swap.
Neda
BEST VEGAN BANANA BREAD OUT THERE! I've tried many vegan banana bread recipes and this one is BY FAR a winner for our family!
I used homemade applesauce (1.5 apples) instead of coconut oil to reduce calories and it still tasted fantastic.
It wasn't too sweet and the consistency was just perfect.
I added crushed almonds in the dough to add some crunch and I might even add chocolate chunks next time I make it (which will be very soon because I'm already craving another slice).
Angie
Instead of 1.5 apples do you know the cup measurement for the applesauce?
Trish Bozeman
There aren't any apples or apple sauce in this recipe.
Cindy Cook
Can you make muffins or mini muffins with this recipe?
Trish Bozeman
I haven't tested the recipe this way, but you definitely could! I would check the muffins at 30 minutes to see how much they have cooked and continue to cook and check on them until they are done.
Pat
I just came across this recipe. It's easily the best banana bread I’ve had. It baked beautifully, wasn’t too sweet and had a great texture. Thank you!
anonymous
I highly recommend this recipe even if you aren't vegan or on a sugar free diet. This is far better than regular banana bread. I could eat the entire tray on my own if no one stopped me
Maya
First banana bread recipe turns out to be so good. Making this weekly now. Thank you so much. ❤️
Tenderbellybakes
I made this and it was a 10/10. Perfect texture, super tasty and very nostalgic!
Margaret
My daughter shared this recipe with me and it is a STAPLE in our family. I've made it so many times and it's so easy to make my own spin on it. Moist, delicious, holds up beautifully. Compared to any banana bread it's delicious! For a gluten free, vegan, refined sugar free it's a knock out of the ballpark. Thank you for your tips shared too. How have I not heard of the oven trick to ripen bananas before?
Yams
Could you use dates instead of maple syrup at the sweetener?
Trish Bozeman
You can use date syrup, but not just dates. Honey or agave would also work.
Ana
I don't usually comment, but this is the first banana recipe that came out so perfect! Thank you so much!
April
What can I substitute the Oat Flour with?
Patricia Bozeman
Hello! You could try rice flour, although I haven't tested the recipe with that.
Fay
I just made this. It is absolutely delicious. I also added a little bit chocolate chips. My husband can’t get enough of it. Thank you.
Patricia Bozeman
Oh, so glad to hear, Fay! You just made my day. This would be fabulous with chocolate chips. YUM!
Alexis Grettenberger
Can you just use more oats instead of almond flour or maybe flax seed or chia or something along the lines of that without it getting too gummy?
Patricia Bozeman
Using more oats would make the bread soak up a lot more liquid, so I don't think you could swap the almond flour for more oat flour. You could certainly try it out, maybe add another banana to keep it from drying out? I haven't tested it though, so I can't say for sure. Let me know how it goes!
Pascale
Best banana bread ever!!! I put 5 bananas with nuts and dark chocolate, so good!! Thanks a lot for the recipe.
Patricia Bozeman
This would be so good with chocolate! Gotta try it once the weather cools off a bit. Thank you so much for trying out the recipe. 🙂
Sarah
I've made this recipe more times than I can count in just the couple of weeks since I first tried it. It's awesome with nuts, chocolate chips, cinnamon and honey on top! Total winter for us!!
Patricia Bozeman
Yay! So glad you like it! It's become a favorite of ours too, and I definitely have to try it out with some walnuts and chocolate chips. ❤️
Sarah R Rutland
I should have clarified, I was referring to three different varriations: nuts or chocolate chips, or cinnamon and honey in top. 🙂 It sounds like I was saying all together and that seems a bit much! But maybe I'll try it and see, lol
natalie
Hi!
I am dying to try this recipe... but I am allergic to almonds. Is there something I can use to replace the almond meal??
Thank you!
Patricia Bozeman
Hi Natalie! You can actually just use all-purpose flour if that works for you. I've also heard that sunflower seed flour works great too. I haven't tested this recipe with either, so let me know how it goes if you try it!
Debra
are u saying almond flour or almond meal are they the same thing?
Trish Bozeman
Yes
Stacie
Could you add zucchini? If so what adjustments need to be made?
Patricia Bozeman
Hi there! I haven't tried adding zucchini, but there is a lot of water in zucchini. You might try looking up some vegan zucchini recipes on Pinterest or google before trying this one.
Chelsea Kordas
Currently eating my FOURTH slice this morning. We had a surplus of bananas in my office this week and I couldn't let them go to waste. We have a lot of intolerances and dietary restrictions in the office so I wanted something that was inclusive to everyone. THIS RECIPE IS PERFECT. I made two loafs, one chocolate chip and the other walnut and chia. Both came out perfectly. They took a bit less time to cook than expected which was perfect because I wasn't up way too late. My house smelled exactly what I imagine Heaven to smell like while these were cooking. Super, super easy to make. It is only 8:45 am (I get in at 8:30) and we're down to half already. Thank you for sharing this recipe, this has made it into my permanent recipe box. Will be making this again soon!
Patricia Bozeman
Oh my gosh, AWESOME! So glad it was a hit! This is actually a recipe from Nourish and Glow cookbook, that Jules Aron let me share with my readers. I'm so glad she did because it's such a keeper!
Bonnie
What can you replace the almond flour with? I am sensitive to almonds.
Patricia Bozeman
Hi Bonnie! Maybe cassava flour? I haven't tried that, but I've heard it's a good replacement.
Georgie Mullen
LOVE LOVE LOVE this idea!!! I will have to try it out and see if it tastes as good as it looks!! Thanks for the inspo 🙂 Have pinned the recipe 🙂 X
Patricia Bozeman
Yay, thank you Georgie! Be sure to let me know what you think!