With a twist on a classic, this Banana Bread made with oat flour is a deliciously healthy bake that could just become a staple in your kitchen! Being nut free, this Oat Flour Banana Bread is perfect for school and kindy lunchboxes.
This recipe is also dairy free and refined sugar free. While not suitable for Coeliacs, this recipe can be suitable for those on a gluten free diet (explained a little further down).
Equipment
- 2 mixing bowls
- A Fork
- Measuring Cups & Spoons
- Whisk
- Mixing Spoon
- Loaf Tin
- Baking Paper
Ingredients
- 320 grams ripe bananas skin off, or approximately 2 large bananas
- ⅔ extra virgin olive oil mild flavoured
- 3 eggs
- 2 teaspoon vanilla extract
- 2 cups oat flour
- 1 ½ teaspoon baking powder
- ½ cup rapadura sugar
- 2 tablespoon linseed meal
- pinch sea salt
- 1 tablespoon rolled oats optional
Instructions
- Preheat the oven to 180 degrees Celsius. Line a loaf tin with baking paper and set aside.
- In a medium sized mixing bowl, mash the bananas.
- Add the eggs, extra virgin olive oil and vanilla extract to the banana and whisk to combine.
- In a seperate, larger mixing bowl, seive the oat flour and baking flour. Add the rapadura sugar, linseed meal and salt. Use a clean & dry whisk to combine. Break any lumps of sugar up with the back of a spoon.
- Pour the wet ingredients into the dry ingredients and stir through until all of the flour is incorporated into the wet ingredients.
- Pour the batter into the baking paper lined tin and top with extra rapadura sugar and rolled oats. Place into the oven and bake for 65 minutes.
- After 65 minutes, remove the tin from the oven. Allow the banana bread to cool in the tin for 5 minutes before transferring to a cooling rack. Wait until room temperature before slicing.
Notes
Nutrition
Are Oats Gluten Free?
While oats are "technically" a gluten free grain, they are more often than not, contaminated with gluten. This is because Oats are often manufactured on equipment that also processes wheat and other gluten containing grains.
You can purchase non-contaminated oats, for those who are gluten intolerant. If you are a Coeliac, eating even non-contaminated oats isn't recommended as they still contain a compound that is similar to gluten, and may therefore create a similar reaction.
I am personally gluten intolerant (not Coeliac), however I find that I can eat oats without any issues and eat them most days.
Ingredients for Oat Flour Banana Bread
- Ripe Bananas
- Eggs (I recommend organic and/or free range)
- Extra Virgin Olive Oil
- Vanilla Extract
- Oat Flour
- Baking Powder (I recommend using aluminium free and gluten free baking powder)
- Rapadura Sugar (or coconut sugar)
- Linseed Meal (also known as flax meal or flaxseed meal)
- Sea Salt
- Rolled Oats
How to Make Oat Flour
In this recipe I have used a pre-made oat flour. If you don't have any oat flour and you can't find it in the shops then you can make your own. Simply add rolled oats to a food processor or high powdered blender and blend until it becomes a fine flour consistency.
Please note, there may be some differences in the final result of this recipe when using homemade oat flour. I have tested this banana bread made with oat flour bought from the shops and not homemade. When I have a chance I will test it using homemade oat flour as well to make sure that it works just as well. The reason why there could be some differences is that store bought oat flour is made by milling oat groats as opposed to blending rolled oats. I would imagine the differences would be minor but I don't know for sure at this stage.
How to Make Healthy Banana Bread with Oat Flour
Well, making banana bread with oat flour is just as easy as making regular banana bread. I have chosen to make this recipe dairy free as well. To make this recipe simply:
- whisk together the wet ingredients
- whisk together the dry ingredients
- combine the wet and dry ingredients until well combined and then bake!
Simples! I am all for a recipe made without requiring electric beaters or a mixer (less cleaning up, yay!).
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Nancy Belz
I’m looking forward to trying your recipe and was wondering is the 320 g of ripe bananas with the skin on or is that 320 g banana flesh? As this would make a big difference to the end result of the recipe. I look forward to hearing back from you. Thank you.
Sarah Bell
Hi Nancy, this is with the skin off, thank you for raising this! I'll add this to the recipe now. Happy baking!
Sophie Jeffries
This is delicious! The home made oat flour worked really well! Thanks for the recipe ??
Sarah Bell
So great to know that the homemade oat flour worked well, thank you! Glad you loved it!
Nancy Belz
Hi Sarah, just wanted to let you know that I made your recipe this evening and it was delicious! These were my notes and variations. I chose to use rice bran oil, 2 cups of oat flour came to 181 g and I only used 1/3 of a cup of rapadura sugar which came to 50 g. Just my personal preference as I was wanting to add in some dried cranberries (50% less sugar). I also added 1/2 teaspoon ground cinnamon for extra flavour and chose to make them into muffins, 21 small ones, only because I love to eat them warm out of the oven. I also topped half of them with finely chopped walnuts and hazelnuts. Yum! They only took 22 minutes to bake in the oven at 155°C fan forced. ?
Sarah Bell
Oh that sounds delicious! Thanks so much for sharing your variations Nancy!