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–+ servings
Slices of banana nut bread on a plate.
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Banana Nut Bread with Oat Flour

One-bowl banana nut bread with oat flour is naturally gluten-free, sweetly spiced, and so easy to make!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 10 servings
Calories: 336kcal
Author: Nicole Spiridakis

Ingredients

  • 3 large ripe bananas about 1 ¼ cups mashed banana
  • 1 ¾ cups oat flour (225 grams)
  • 3 large eggs
  • 1 cup granulated sugar
  • ¼ cup olive oil
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • 1 cup chopped nuts walnuts, pecans, etc.
US Customary - Metric

Instructions

  • Preheat the oven to 350ºF and grease a 9x5-inch loaf pan then line it with a strip of parchment paper.
  • In a large bowl, combine all of the ingredients and stir until a smooth batter forms. Pour the batter into the prepared pan, smooth the top, then rest the batter until the oven is fully heated.
  • Bake the loaf for about 50-55 minutes, when a tester comes out clean or with a few moist crumbs.
  • Cool the bread in the pan for 20 minutes, then cool it on a rack. I like to cool the bread completely so that the crumb sets, but it's OK to cut into it after about 30 minutes (it's delicious warm!).

Notes

    • Use ripe bananas. My main tip for baking the best-ever banana bread is to use really ripe bananas (the browner, the better). The ripest bananas will infuse the bread with flavor and natural sweetness.
    • Can I use frozen bananas? A great way to save ripe bananas is to freeze them (skin on or off, you decide) in a freezer-safe bag. When you're ready to bake, take out as many bananas as you need, let them defrost in a bowl, and drain away any liquid before mashing them up for the recipe.
    • Rest the batter. Don't turn the oven on until you have assembled the batter. While the oven is preheating, the oat flour will have time to hydrate (soak up the moisture in the batter), making for a softer, better crumb after the loaf is baked.
    • Can I use another flour? You can use a gluten-free flour blend instead of the oat flour by weight (I like to use my homemade gluten free flour blend). Or try another single origin gluten-free flour like sorghum flour or brown rice flour.
    • Try other spices. Instead of cinnamon, use ground ginger, or try a combo of ginger and cinnamon or cinnamon and cardamom. Add a pinch of nutmeg for a slightly different flavor note. Or, add fresh peeled and grated ginger!
    • Make it refined sugar-free. Substitute coconut sugar or maple syrup for the brown sugar.
    • Vegan. I haven't tried this recipe without the eggs, but banana-based recipes are good candidates for making without eggs because bananas are a good binder. You could also try 2 flax eggs to make this loaf vegan. And don't forget to use melted coconut oil or non-dairy butter in place of the butter.

Nutrition

Calories: 336kcal | Carbohydrates: 44g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 58mg | Sodium: 209mg | Potassium: 264mg | Fiber: 3g | Sugar: 25g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg