This one bowl oat flour banana bread has all the qualities that make for excellent banana bread. It's perfectly sweet, tender, and moist. It comes together in one bowl, so you don't have to deal with a full sink of dishes!
When most bakers see a few very ripe bananas in their kitchen, they immediately think of banana bread. And that's for a good reason: it's an easy and delicious way to use up bananas that have gotten a little too brown. This recipe creates a gluten and dairy free banana bread that is naturally sweetened with honey. Fair warning: this bread won't last very long!
Want more gluten free sweet bread? Check out this coconut flour zucchini bread, this buckwheat banana bread and this gluten free blueberry bread.
Why this recipe is the best!
The best thing about this recipe is its simplicity. This oat flour banana bread only requires eight ingredients and one bowl. It doesn't need a mixture of several flours and starches. As long as you have oat flour and xanthan gum, you probably already have the other ingredients in your kitchen. This recipe is as easy as it is delicious! Here are a few more reasons you'll love this one bowl oat flour banana bread:
- This recipe is gluten and dairy free, with several ingredient substitution options. Reference this gluten free flour substitution guide for more info.
- Like these gluten free honey muffins, this bread is naturally sweetened with honey.
- Only 20 minutes of prep time are needed for this recipe
- This banana bread serves 12 and is perfect for feeding a family or enjoying leftovers.
Ingredients & substitutions
- Bananas - There is no alternative for the bananas.
- Eggs - The eggs can be substituted with an egg substitute here.
- Honey - The honey can be substituted with maple syrup.
- Vanilla extract - There is no alternative for the vanilla extract.
- Oat flour - This brand of oat flour was used in this recipe. A substitute for oat flour can be found here.
- Baking powder - There is no alternative for the baking powder.
- Xanthan gum - There is no alternative for the xanthan gum.
- Salt - The salt can be omitted if you are following a low salt diet.
Measurements for each ingredient, along with instructions for making the bread are in the recipe card below.
Note about bananas
The best bananas to use in banana bread are ones that are very ripe. The more brown the skin is, the better. This is because bananas become sweeter as they ripen. So you'll want to use the ripest bananas you can for the best results!
Oat flour banana bread step by step
In a large bowl, mash the bananas with a fork until no large chunks remain (step 1 above).
Add the eggs, honey and vanilla extract and mix until combined (step 2).
Add the oat flour, baking powder, xanthan gum and salt (step 3).
Use a large spoon to mix until fully incorporated, about 30 seconds (step 4).
Baking & serving
Line an 8" x 4.5" baking pan with parchment paper and spray with cooking spray.
Pour the batter into the pan and let it rest for 30 minutes before baking.
When the rest time is almost over, preheat the oven to 350F. Bake the loaf for 45 minutes or until a toothpick is inserted and comes out clean. Start checking at the 40-minute mark.
When the loaf tests done, remove the bread from the oven and place the pan on a wire rack to cool for 20 minutes. After 20 minutes, remove the bread from the pan to cool completely. When the bread is fully cooled, slice it and serve!
1. Weigh ingredients
It's always a good practice to weigh out ingredients, as this is the most accurate way to measure them. Use a scale to weigh the ingredients (in this case, the oat flour) that have a weight next to them.
2. Use room-temperature ingredients
Let all of the ingredients come to room temperature before you start. This will ensure that they thoroughly combine with each other.
3. Let the batter rest
After the batter is all mixed together, let it rest for a full 30 minutes before you put it into the oven. This bread needs the rest time so it will properly rise while it bakes.
4. Start checking the bread after 40 minutes
After it has been in the oven for 40 minutes, start checking the bread to see if it's done. The banana bread is done if a toothpick is inserted and comes out clean. You don't want it to be overdone because it will lose moisture the longer it bakes.
Yes, and it's a great option if you don't want to purchase premade oat flour. Process gluten free oats in a food processor for 5-6 minutes until it reaches a fine texture.
I highly recommend letting the batter rest for 30 minutes before baking. If you put it straight into the oven, the bread won't rise properly.
Yes! If you want it to last longer, slice the banana bread and keep them in the freezer. Defrost in the microwave for 30 seconds to 1 minute and enjoy!
Recipes using oat flour
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One Bowl Oat Flour Banana Bread (Dairy Free)
- 3 bananas ripe
- 2 large eggs
- ¼ cup honey
- 1 teaspoon pure vanilla extract
- 120 grams oat flour about 1 cup plus 3 Tablespoons
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- Line an 8"x4.5" pan with parchment paper. Spray the paper with cooking spray. Set aside.
- In a large bowl, add the bananas and mash with a fork until no large chunks of banana remain.
- Add the eggs, honey and vanilla extract and mix until combined.
- Add in the oat flour, baking powder, xanthan gum and salt. Use a large spoon to mix for 30 seconds, until fully combined.
- Scrape the batter into the baking pan and set aside to rest for 30 minutes.
- Toward the end of the rest time, preheat oven to 350F.
- Bake the loaf for 45 minutes until a toothpick comes out clean. Start checking at 40 minutes.
- Remove the bread from the oven and place the pan on a wire rack to cool for 20 minutes.
- Remove the bread from the pan to cool on the wire rack. Slice and serve when cooled.
- Ingredients should be at room temperature.
- Measure ingredients by weight where weight is given.
- The rest time is important for the rise of the bread.
- This brand of oat flour was used in the recipe. A substitute for oat flour can be found here.
- Eggs can be substituted with an egg substitute here.
- Instead of honey, pure maple syrup can be used.
- Start checking for doneness at 40 minutes. A toothpick should come out clean.
- Bread should cool completely before slicing.
- Store any leftover bread wrapped in plastic wrap, at room temperature, for up to 3 days.
- Bread can also be frozen for longer storage - slice pieces and place in the freezer. Defrost in the microwave for 30 seconds - 1 minute.
Should the rest time be on the counter or fridge (covered or not)? Could this be put in muffin tins with the parchment paper cups?
The rest time is on the counter. No need to cover the pan, but if it's where things could get into the batter, then lightly cover it with a towel or place the pan in the microwave with the door shut (just be sure not to turn it on).
And then I haven't tested it as muffins but I would suggest starting to check for doneness at 20 minutes of bake time (insert a toothpick and keep baking until there's no batter left on it). Baking at 350F. And yes for the paper cups.
Let me know if you think of anything else.