I’ve been on a banana kick lately, but I like them when they are still practically green. Now they’re ripening too fast and putting me in the position of having to make more banana bread. Banana bread is taking over the blog! Yikes! But this one is different. It’s Oat Flour Banana Bread, and I know you’ll want to try it. Right???
Types of Oat Flour
You can make Oat Flour Banana Bread with store-bought oat flour or by grinding 1 cup of oats in a food processor or blender. Store-bought oat flour is quite fine and powdery, whereas homemade oat flour may be a little more coarse. Whichever type oat flour you use, you should get a banana bread with a darker color and a deeper flavor. As for nuts, toasted walnuts worked beautifully in this bread (as usual) but it would be just fine without them.
Lining Pan with Parchment Paper
And finally, this is a good time to mention my favorite method for preparing loaf pans. I grease the pan with butter or shortening, then line with a 4 inch wide strip of parchment just long enough so that the ends stick up over the sides of the pan and act as little handles. After the pan is fully greased and lined with a strip of parchment, I dust it all with flour.
Gluten-Free Oat Flour Banana Bread
The original recipe for this bread is not gluten-free, however it only calls for 1 cup of all-purpose flour, so you can easily make it gluten-free by substituting a 1:1 blends such as KA Measure for Measure, Bob’s 1:1 or perhaps Cup4Cup.
Oat Flour Banana Bread
- 1 cup oat flour (90 grams)
- 1 cup all-purpose flour or a 1:1 Gluten Free blend (130 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 3 large very ripe bananas 280 grams
- 1 stick unsalted butter softened (120 grams)
- 1 cup sugar (200 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon milk (14 grams)
- 1/3 cup walnuts toasted and chopped.
- Preheat the oven to 325 degrees F. Grease a 9×5 inch loaf pan. Line the pan with a strip of parchment, then dust with flour.
- In a large bowl, whisk together the oat flour, flour, baking powder, baking soda, salt and cinnamon; set aside.
- Put the bananas in a mixing bowl and beat them with your electric mixer until they are fully mashed. Pour the bananas into a small bowl and set aside.
- In the mixing bowl, beat the butter and sugar until creamy. Add the eggs, one at a time, beating until fluffy and scraping bowl often. Beat in the vanilla and the milk.
- Fold the flour mixture into the batter until it is incorporated. Do not overbeat.
- Stir in the mashed bananas, then stir in the nuts (if using).
- Spread the batter evenly in the pan and bake for 1 hour or until a toothpick inserted comes out clean.
- Let cool in the pan for about 20 minutes, then carefully remove from pan.