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Oat Flour Banana Bread is a modern twist on a cherished classic. It’s a dense, moist, quick bread that makes a wholesome and portable breakfast or snack. Made without white flour or refined sugar, it blends the heartiness of oats with the natural sweetness of honey and ripe bananas. With this easy recipe, your home will be filled with the comforting aroma of freshly baked bread in just over an hour.

Oat Flour Banana Bread sliced and photographed from the top.

Though all banana bread enthusiasts will love it, this recipe is ideal for those in search of a gluten-free option. The oat flour and rolled oats meld with the rich flavors of honey, butter, and banana, creating a tender crumb and promising a memorable experience for all who try it. Whether you enjoy a slice on its own or smeared with soft butter, nut butter, or your favorite jam, this bread is the perfect choice when you want a nutritious and tasty treat on hand without the fuss.

Oat Flour Banana Bread Ingredients

Oat Flour Banana Bread Ingredients on a white marble board.
  • Oat Flour: Choose a gluten-free variety if needed.
  • Baking Powder: Ensure it’s fresh for optimal rising.
  • Baking Soda: As with baking powder, be sure it’s fresh.
  • Salt: Use fine sea salt or about twice the amount of kosher salt.
  • Old Fashioned Rolled Oats: Avoid quick oats for the best texture.
  • Honey: Opt for raw, unprocessed honey for a more robust flavor.
  • Unsalted Butter: If using salted butter, reduce the salt to 1/4 teaspoon.
  • Eggs: Fresh, large or extra-large eggs are the best option.
  • Vanilla: Pure vanilla extract will give the best flavor.
  • Whole Milk: It adds a richness, but you can substitute low-fat milk if you like.
  • Very Ripe Bananas: Look for bananas with plenty of brown spots for the sweetest most flavorful loaf.

Recipe Tips

  • Don’t Overmix: When combining the wet and dry ingredients, stir just until mixed to ensure a tender crumb.
  • Check for Doneness: Baking times may vary, so start checking for doneness around the 60-minute mark. A knife or toothpick inserted into the center should come out clean.
  • Let It Cool: Allow the bread to cool in the pan for about 15 minutes before removing it. This helps the bread maintain its shape. And for best results, wrap the bread tightly with plastic wrap and refrigerate overnight before slicing.
Oat Flour Banana Bread sliced and photographed from the front.

Recipe Options

  • Add-Ins: Personalize your banana bread with up to 3/4 cup of add-ins like: chopped pecans or walnuts, chocolate chips, dried cranberries or cherries, or unsweetened shredded coconut.
  • Sweeteners: Substitute honey with another sweetener like maple syrup, agave nectar, brown sugar or coconut sugar if you prefer.
  • Add Spice: Stir in a warm spice like 1/2 teaspoon (or more) of cinnamon or pumpkin pie spice, or a large pinch of nutmeg.
  • Oats: For a different texture, use traditional rolled oats instead of old fashioned rolled oats.
  • Dairy-Free: For a dairy-free option, replace the unsalted butter with coconut oil and use a non-dairy milk alternative like almond milk or coconut milk.
Oat Flour Banana Bread sliced and photographed from the top.

How to Store and Reheat

Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf or individual slices tightly in foil, then transfer to a freezer-safe container or zip-top bag, and freeze for up to 3 months. Thaw at room temperature before enjoying.

Oat Flour Banana Bread slices are delicious at room temperature and even better toasted and slathered with butter. But toasting the slices is a delicate task. If you have a toaster oven, it’s ideal for this. If not, handle the slices with care when inserting and removing them from a traditional toaster. Wooden toast tongs can make the process easier. If you use metal utensils (like butter knives) to lift the slices, remember to unplug your toaster first for safety! If you’re reheating several slices at once, 5-10 minutes at 350°F should be just right.

More Delicious Oat Flour Recipes

More Must Try Recipes for Gluten Free Baking

How to Make Oat Flour Banana Bread

Combine flour, baking powder, baking soda, and salt in a mixing bowl, and stir in oats. With a standard mixer or in a stand mixer with a paddle attachment, whip honey and butter until light and fluffy. Beat in eggs one by one, followed by vanilla and bananas, scraping the bowl as necessary. Gradually blend the dry ingredients into the wet ingredients.

Pour the batter into a greased loaf pan and bake for 60-70 minutes in an oven preheated to 350˚F, until a knife comes out clean from the center. Cover with foil if necessary to prevent over-browning. Cool in the pan on a wire rack for 15 minutes before removing. Let the bread cool fully on the rack, then slice and serve or (ideally) wrap and store at room temperature overnight for serving the next day.

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Oat Flour Banana Bread

5 from 1 vote
Prep: 15 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 25 minutes
Course: Breads and Quick Breads, Breakfast
Cuisine: American
Calories: 261
Servings: 12 slices
A dense, moist quick bread that blends natural sweetness with wholesome oats for a gluten-free treat that's perfect for breakfast or a nutritious snack.


  • 2 cups oat flour 240g (I used Bob's Red Mill brand – recipe note #1)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup old fashioned rolled oats 96g
  • 1/2 cup honey
  • 1/2 cup unsalted butter softened (plus more for greasing loaf pan)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup whole milk
  • 3 very ripe bananas mashed


  • Preheat the oven to 350 °F (177 °C).
  • Grease a loaf pan with butter.
  • In a medium bowl whisk together flour, baking powder, baking soda and salt. Stir in oats.
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat honey and butter on medium-high speed until fluffy, about 2 minutes. Add eggs, one at a time and mix just until combined. Add vanilla, milk and mashed bananas; mix just until combined, scraping down sides with a spatula as needed.
  • Mixing on low speed, add dry ingredients in two additions, scraping down sides as needed.
  • Pour batter into prepared loaf pan and bake 60-70 minutes, or until a knife inserted in the center comes out clean. (Tent with foil if edges are getting too brown.)
  • Cool bread in the pan on cooling rack for 15 minutes. Remove loaf from pan and place back on cooling rack to cool completely. Slice and serve or, for best results, wrap tightly with plastic wrap and refrigerate overnight. Then slice, toast and serve warm with butter.


  1. For this quick bread, I use Bob’s Red Mill brand oat flour. I don’t often mention ingredient brands, but oat flour consistency varies a lot from brand to brand. 
  2. You’ll need a standard, 1 pound loaf pan for this recipe. 
  3. To cut the loaf into 12 slices easily: cut the loaf into quarters crosswise, starting in the middle. Then cut each quarter into 3 equal slices.


Calories: 261kcal | Carbohydrates: 37g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 163mg | Potassium: 290mg | Fiber: 3g | Sugar: 16g | Vitamin A: 311IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. David @ Spiced says:

    5 stars
    Oh I love a good banana bread! Add a bit of butter and put it in the toaster oven? Heaven! I haven’t played around with oat flour very much, so I’m intrigued here. It sounds delicious!

    1. Marissa Stevens says:

      Thanks, David! Oat flour really adds a great nutty flavor to baked goods and is more forgiving than other GF flours I’ve used.