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    Home » Recipes » Quick Bread

    One-Bowl Oat Flour Banana Bread (Dairy Free)

    Published: Feb 3, 2023 by Christine · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe
    slice of oat flour banana bread on a cutting board.

    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!

    slice of oat flour banana bread on a cutting board.

    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.

    Jump to:
    • Why this recipe is the best!
    • Ingredients & substitutions
    • Oat flour banana bread step by step
    • Baking & serving
    • 💭Pro tips
    • Recipe FAQs
    • Recipes using oat flour
    • Recipe

    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.
    inside of a loaf of oat flour banana bread.

    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

    steps to preparing oat flour banana bread.

    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

    pan lined with parchment paper.

    Line an 8" x 4.5" baking pan with parchment paper and spray with cooking spray.

    baking pan filled with oat flour banana bread batter.

    Pour the batter into the pan and let it rest for 30 minutes before baking.

    loaf of oat flour banana bread in a pan.

    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!

    💭Pro tips

    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.

    Recipe FAQs

    Can I make oat flour at home?

    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.

    Do I have to let banana bread batter rest?

    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.

    Can banana bread be frozen?

    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!

    bite out of a slice of oat flour banana bread.

    Recipes using oat flour

    • Hearty Oatmeal Rolls: Gluten and Dairy Free
    • 8 Ingredient Oat Flour Cake (Gluten & Dairy Free)
    • Delightful Oat Flour Chocolate Chip Cookies (Dairy Free)
    • Delicious Oatmeal Crepes (Gluten Free, Dairy Free)

    Did you make and love this recipe? Give it your review and star rating rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!

    Recipe

    slice of oat flour banana bread on a cutting board.

    One Bowl Oat Flour Banana Bread (Dairy Free)

    This oat flour banana bread mixes up super quick in just one bowl! With just 8 ingredients, this moist banana bread is dairy free and sweetened with delicious honey.
    5 from 1 vote
    Print Pin Rate
    Course: bread, Breakfast, Dessert, Snack
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Rest time: 30 minutes
    Total Time: 1 hour 35 minutes
    Servings: 12 slices
    Calories: 102kcal
    Author: Christine

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    • 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.
     

    Nutrition

    Calories: 102kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 115mg | Potassium: 226mg | Fiber: 2g | Sugar: 10g | Vitamin A: 64IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg
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    Comments

    1. Annette

      February 03, 2023 at 7:56 am

      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?

      Reply
      • Christine

        February 03, 2023 at 10:09 am

        Hi Annette,

        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.

        Christine

        Reply

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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