Oat Flour Chocolate Banana Bread

Lots to Love

There's so much to love about this oat flour banana bread including that it:

• Needs just one bowl - I mean, who has time to fuss with complicated recipes when what you truly want is a sweet banana morsel? One-bowl recipes are my absolute favorite and this bread is at the top of the "must-make" list.
• One gluten free flour - Easy, whole grain oat flour is the sole flour you need for this bread. Swap sorghum or an oat-free gluten free flour blend by weight if you can't have oats.
• Lasts and lasts - The three bananas plus a bit of olive oil ensures that this banana bread stays moist and highly edible for days, sometimes an anomaly among gluten free bakes.

Ingredients Needed

I've included the short ingredients list for this gluten free banana bread below (the full amounts will be in the printable recipe card lower down).

• Bananas - Use very ripe bananas for the best flavor and natural sweetness.
• Oat flour - Oat flour is a great flour in quick breads because it's sturdy and creates a lovely, fluffy crumb.
• Eggs - Most of my recipes are developed using large, so please use large eggs here for the best results!
• Brown sugar - Light or dark brown sugar is fine. Substitute coconut sugar or maple syrup to make this refined sugar-free.
• Olive oil - I use extra virgin olive oil. You could also use coconut oil.
• Baking powder - To help the bread rise perfectly.
• Cinnamon - A little ground cinnamon adds warming spice.
• Salt - I always use fine sea salt!

Why Use Oat Flour?

Oat flour is my absolute favorite gluten-free baking flour. It's naturally gluten-free (although you'll want to buy certified gluten-free oats or oat flour to be safe) and performs beautifully in baking recipes. It can often be used in a 1:1 swap by weight for all-purpose flour and is similar to whole wheat flour. Plus, you'll get a punch of whole-grain goodness in every bite. The slight nutty sweetness of oat flour works well with the natural sweetness of the bananas, making it an ideal choice for oat flour banana bread.

Recipe Tips & Variations

As always, my main tip is to rest the batter fully so that the oat flour hydrates before you bake the bread. This will result in the smoothest, best crumb. I love how sturdy and sliceable this loaf is, and it will benefit from a few best practices, outlined below:

• Use ripe bananas - One of the beauties of this banana bread is that it doesn't call for a lot of added sugar - just ½ cup of brown sugar sweetens the whole loaf. This is due to using ripe bananas which add natural sweetness. Use soft, brown or browning bananas for the best results.
• Oat flour substitute - Swap sorghum flour by weight for the oat flour, or use a 1:1 gluten-free all-purpose baking flour of choice.
• Try other spices - Do a blend of cinnamon and ginger, just ginger, add a pinch of nutmeg, or stir in cardamom to make this oat flour banana bread even more cozy.
• Add nuts - Add nuts like chopped walnuts or pistachios for a little crunch.
• Make it refined sugar-free - Substitute coconut sugar or maple syrup for the brown sugar.
• Bake mini loaves - This loaf can also be baked as mini loaves - enjoy one now and freeze the other for another time. You will get two mini loaves out of the batter or one standard-sized loaf.
• To serve: I love slices of this loaf spread with a little softened, salted butter, dairy-free butter, margarine, or cream cheese! Peanut butter or almond butter are also some of my favorite topping options.

Proper Storage

Here's how to store your oat flour chocolate banana bread:

• Counter – Wrap the bread in plastic or foil, or place it in a sealable bag, and keep it on the counter for up to 2 days. In warmer climates, you may want to pop it directly into the fridge.
• Fridge – Place the wrapped bread in the fridge or transfer it to an airtight container and store it for up to 5 days in the refrigerator. I like to eat the bread straight from the fridge, or I'll let it come to room temperature. Either way is delicious!
• Freezer – Wrap individual slices of bread in plastic wrap, place them in a freezer-safe, sealable bag, and store them in the freezer for up to 3 months. Defrost in the fridge before serving.