Best 7 Banana Bread With Oat Flour Recipes

OAT FLOUR BANANA BREAD

Steps:

• Preheat the oven to 180C/350F. Grease and line a loaf pan and set aside.
• In a small bowl, add your oat flour, baking powder, and salt, and mix well. In a mixing bowl, add your oil, eggs, sugar, mashed bananas, and vanilla extract, and whisk until combined. Add the dry ingredients and mix until just combined. Fold through the walnuts.
• Transfer the batter into the lined loaf pan. Bake the banana bread for 35-40 minutes, or until a skewer comes out clean.
• Remove the bread from the oven and let it cool completely, before removing it from the pan and slicing it up.

OATMEAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Spread 1 1/2 cups oats in a single layer on a rimmed baking sheet. Place in the oven and toast for 8 to 10 minutes, until very light golden and fragrant, stirring once halfway through. Set aside to cool. Line a 9 x 5-inch loaf pan with parchment paper so that two sides overhang like handles. Lightly mist with nonstick spray.
• In a medium mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt. Stir in the toasted oats. Set aside.
• Mash the banana in the bottom of a large mixing bowl and double check to make sure you have 1 1/2 cups. Whisk in the honey, melted butter, milk, and Greek yogurt. If the butter resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts. One at a time, whisk in the eggs. Whisk in the vanilla extract.
• Add the dry ingredients to the banana-honey mixture. By hand with a rubber spatula, stir very slowly and gently, stopping as soon as the flour disappears. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the batter with remaining 1 tablespoon oats for decoration.
• Bake for 30 minutes, then loosely cover the pan with foil, making sure that the foil shields both ends of the pan (because the bread is sweetened with honey, it will caramelize and become dark at the corners). Continue baking for 35 to 45 additional minutes (65 to 75 minutes total) or until a small, thin knife inserted in the center of the loaf comes out without any wet batter clinging to it. Repeat the test once or twice. An even easier way to tell is to use an instant-read thermometer. When the bread reaches between 200 to 210 degrees F at the center, it's done.
• Place the pan on a wire rack, and let the bread cool in the pan for 1 hour. Using the parchment paper handles, lift the bread and set it out on the rack to finish cooling completely. Slice and enjoy!

OAT FLOUR BANANA BREAD RECIPE

Steps:

• Preheat oven to 350 F.
• Mash the bananas with a fork or potato masher.
• Add in all the other ingredients and whisk, stirring in the walnut last.
• Pour into a loaf pan.
• Bake for 50-60 minutes. Keep an eye on it towards the end. If it starts to get too brown on top, place a piece of loose foil over the top while baking.

OAT FLOUR BANANA BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Lightly spray a 9x5" loaf pan with oil and line with parchment paper. Set aside.
• In a large mixing bowl, mash bananas very well with a fork or potato masher. You want them to be as smooth as possible. Add in the wet ingredients and stir well until no large clumps remain. Add the dry ingredients into the bowl, and give everything a nice stir with a spatula. Continue stirring and folding until smooth and no clumps remain, but do not over mix! Fold in the chopped walnuts and stir again.
• Pour into the prepared loaf pan, and tap firmly on the counter several times to release air bubbles. Smooth over the top with an offset spatula. Top off with sliced banana, rolled oats or turbinado sugar.To make the sliced bananas, cut banana in half vertically and sprinkle with coconut sugar. Shake off the excess and place (insides, face up) on top of the loaf, lightly pressing down.
• Bake at 350 degrees Fahrenheit for 55-65 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for 30 minutes before carefully transferring to a wire rack to cool completely.
• Serve warm with a slab of butter or have plain. Store in an airtight container in the refrigerator for up to 3-4 days.

FLOURLESS OATMEAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper.
• Place the rolled oats in a blender and blend on medium speed until a flour forms (this only takes about 20 to 30 seconds. Remember, it is fine if the flour is somewhat gritty). Transfer the oat flour to a mixing bowl.
• Add the coconut sugar, baking soda, sea salt and cinnamon and stir together until combined.
• Mash the bananas in a separate mixing bowl then whisk in the eggs and vanilla extract.
• Stir the dry ingredients into the bowl with the wet ingredients. Add in the lime juice and stir to incorporate.
• Transfer the batter to the parchment-lined loaf pan and smooth into an even layer. If desired, sprinkle some whole quick oats on top for looksies.
• Bake for 40 to 45 minutes, until banana bread has risen substantially and the top appears firm.
• Remove from the oven and allow bread to cool at least 30 minutes. Tug on the edges of the parchment paper to lift the loaf out of the pan and place it on a cutting board. Cut thick slices and enjoy!

OAT FLOUR BANANA BREAD

Steps:

• Preheat oven to 350F.
• Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind so that your oat flour is very fine. (or you can purchase fine oat flour.)
• In a large bowl, mash bananas with a fork. Then, whisk together maple syrup, eggs, mashed bananas, and unsweetened vanilla almond milk.
• Add cinnamon, salt, baking soda, and baking powder to oat flour. Mix to combine evenly.
• Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that's okay.
• Let the mixture sit for five minutes.
• Spray parchment paper with cooking spray and line a loaf pan with parchment paper. The paper will wrinkle, this is the price we pay for easier cleanup!
• Add mixture to your parchment paper lined bread pan and place it on the top rack of the oven.
• Bake for 50-55 minutes until inserted toothpick comes out clean.
• Let cool COMPLETELY. Ideally, let cool for a few hours on the counter, then let cool completely in the fridge overnight. This is so it doesn't crumble, but if you can't wait that long it will still be delicious!

OAT FLOUR BANANA BREAD

Steps:

• Preheat oven to 350°F, and grease a 9x5" loaf pan.
• In a large bowl, stir together the oat flour, quick oats, almond flour, baking powder, cinnamon, and salt.
• In a smaller bowl, whisk together the bananas, canola oil, brown sugar, flax eggs, and vanilla until smooth. Some banana lumps are ok.
• Add the banana mixture to the dry ingredients and stir until just combined.
• Pour the banana mixture into the prepared loaf pan, and bake for 60-70 minutes, or until the loaf is a nice golden brown and a toothpick inserted into the center comes out clean.
• Allow to cool completely before slicing and serving.