Oat Flour Banana Bread

Breakfast · Bread · Gifts from the Kitchen · Vegetarian · Gluten-Free · Dairy-Free · Nut-Free · Egg-Free · Anti-inflammatory · Time: 45 min · Servings: 12 · Difficulty: Easy

This easy Oat Flour Banana Bread is soft, moist, lightly sweet, and made with simple everyday ingredients. Instead of traditional wheat flour, this banana bread uses finely milled oat flour, ripe bananas, extra virgin olive oil, and a little coconut sugar, with pieces of 85% dark chocolate throughout. The result is a tender, rustic loaf that works beautifully for breakfast, an afternoon snack, or a simple homemade treat.

I first started making this banana bread during a particularly personal time, while preparing for our IVF journey. I was looking for recipes that used simple, wholesome ingredients without relying on butter or refined sugar, but I still wanted something comforting to enjoy with a cup of coffee or tea. This loaf became one of those recipes I kept coming back to.

Unlike banana bread made with very ripe, heavily spotted bananas, I prefer using bananas that are ripe but only lightly freckled. They give the loaf a naturally sweet banana flavour without making it overly sweet. Oat flour gives the crumb a soft, rustic texture, while extra virgin olive oil keeps the bread moist and tender.

Finished with chunks of dark chocolate, this oat flour banana bread is an easy bake to keep on hand for busy mornings, weekend breakfasts, or an afternoon snack. It is simple, satisfying, and delicious served warm or at room temperature.

Why You'll Love This Oat Flour Banana Bread

What I love most about this banana bread is that every ingredient has a purpose. Nothing feels excessive or overly heavy, yet the loaf still turns out incredibly soft, rich, and satisfying.

Oat flour gives the bread its tender, rustic texture while adding extra fibre and a more wholesome feel than traditional white flour. Extra virgin olive oil keeps the crumb moist for days and adds richness without the heaviness of butter.

Instead of relying on lots of refined sugar, coconut sugar and lightly freckled bananas bring a softer, more natural sweetness that lets the flavour of the oats, cinnamon, and dark chocolate stand out.

And the dark chocolate is intentional too. Using 85% chocolate adds depth and richness without turning the loaf into a sugary dessert. The result is a banana bread that feels balanced — comforting enough for a slow morning, but nourishing enough to enjoy every day.

Can You Make Oat Flour at Home?

Yes. If you don't have oat flour in your pantry, you can make it yourself using rolled oats. Add the oats to a high-speed blender or food processor and blend until they become a fine, flour-like powder. For the best texture, blend the oats as finely as possible and measure the flour by weight if you can.

If you are preparing this recipe for someone who needs to avoid gluten, check the packaging carefully and use oats that are specifically labelled gluten-free, as regular oats can be subject to cross-contact during processing.

How to Enjoy It

This banana bread is simple enough to enjoy as a quick grab-and-go snack, but it feels especially comforting when you slow down and serve it a little more intentionally.

My favourite way to eat it is slightly warm with a generous spoonful of Greek yogurt on top. The creamy tang balances the richness of the dark chocolate beautifully. On slower mornings, I’ll caramelise a few banana slices in a pan until golden and soft, then layer them over each slice for a little extra warmth and sweetness.

It also pairs beautifully with a swipe of salted almond butter for added richness and protein, alongside a hot flat white or a fragrant cup of Earl Grey tea. And lately, while navigating pregnancy, I’ve been reaching for it most often with a comforting cup of decaf coffee.

Whether eaten plain, toasted, or dressed up with toppings, this loaf is the kind of bake that fits quietly into everyday life, comforting in the morning, grounding in the afternoon, and always satisfying without feeling heavy.

Tips for the Best Oat Flour Banana Bread

• Use the right bananas: Choose ripe bananas that are yellow with some brown freckles. Very heavily blackened bananas will make the loaf considerably sweeter and wetter.
• Measure the mashed banana: Aim for approximately 300 g of mashed banana so the batter has the right balance of moisture.
• Don't overmix: Once the oat flour is added, fold the batter just until no dry flour remains. Overmixing can make the loaf heavier.
• Use room-temperature eggs: Room-temperature eggs incorporate more easily into the wet ingredients and help create a smoother batter.
• Don't skip the cooling time: Let the banana bread cool in the tin for 10 minutes before transferring it to a wire rack. Allowing it to cool further makes it easier to slice cleanly.
• Check before the full baking time: Ovens vary, so start checking the loaf around 45 minutes. A skewer inserted into the centre should come out mostly clean with a few moist crumbs.
• Watch the chocolate on top: If the chocolate begins to brown too quickly, loosely cover the loaf with foil for the remaining baking time.

How to Store Oat Flour Banana Bread

Once completely cooled, store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the loaf in an airtight container for up to 5 days.

You can also freeze individual slices. Wrap each slice well and place them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or warm gently before serving.

For the best texture, bring refrigerated banana bread back to room temperature or warm a slice briefly before eating.

Frequently Asked Questions

• Can I make oat flour at home?
  Yes. You can make your own oat flour by blending rolled oats in a high-speed blender or food processor until finely ground. For the most consistent results, weigh the oat flour after grinding rather than measuring the whole oats by volume.
• Can I use very ripe bananas for this recipe?
  Yes, but keep in mind that very ripe bananas will make the banana bread sweeter and add more moisture to the batter. For this recipe, bananas that are ripe with some brown freckles work particularly well and give the loaf a balanced banana flavour without making it overly sweet.
• Is oat flour banana bread gluten-free?
  Oats are naturally gluten-free, but regular oats can come into contact with wheat during farming and processing. If you need this banana bread to be strictly gluten-free, use certified gluten-free oat flour and check that all other ingredients are labelled gluten-free.
• Can I make this banana bread without the dark chocolate?
  Absolutely. The dark chocolate adds a rich, slightly bittersweet flavour that works beautifully with the banana, but it can be left out if you prefer. The recipe will still make a moist and flavourful oat flour banana bread.
• Can I substitute the olive oil?
  Yes. You can substitute the extra virgin olive oil with another mild-flavoured oil, such as light olive oil or avocado oil. Keep in mind that extra virgin olive oil adds a subtle fruity flavour to the finished banana bread.
• Why does my oat flour banana bread crumble when I slice it?
  Oat flour does not contain gluten, so the loaf has a more delicate structure than traditional wheat-flour banana bread. Allow the bread to cool completely before slicing, as the crumb continues to set as it cools. Using the correct amount of mashed banana and oat flour also helps maintain the right texture.
• How should I store oat flour banana bread?
  Once completely cooled, store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. Bring refrigerated slices back to room temperature or warm them gently before serving.
• Can I freeze oat flour banana bread?
  Yes. Slice the completely cooled banana bread and wrap the slices individually before placing them in a freezer-safe bag or container. Freeze for up to 2 months and thaw at room temperature before serving.

Ingredients

• 3 ripe Bananas (not overly spotty (about 300g, mashed))
• 45 g Coconut Sugar
• 2 whole Eggs (room temperature)
• 60 g Soy Milk
• 40 g Extra Virgin Olive oil
• 8 g Vanilla Extract
• 200 g Oat Flour
• 8 g Baking Powder
• 1.5 g Cinnamon (optional, anti-inflammatory boost)
• pinch of Salt
• 60 g 85% dark chocolate chunks (40 g for the batter, 20 g for topping)

Directions

1. Prep the tin & oven Grease a loaf tin (approx. 22 × 12 cm) or line it with baking paper. Preheat oven to 175 °C.
2. Chop chocolate If using a chocolate bar, chop into small chunks. Set aside.
3. Mix wet ingredients Mash bananas in a large bowl. Stir in coconut sugar until blended. Add eggs, soy milk, olive oil, and vanilla, whisking until smooth.
4. Add dry ingredients Fold in oat flour, baking powder, cinnamon (if using), and salt until just combined. Do not overmix.
5. Add chocolate Stir in about ⅔ of the 85% dark chocolate chunks.
6. Bake Pour batter into the prepared tin. Sprinkle the remaining 85% dark chocolate chunks over the top. Bake for 45–50 minutes. Check at 45 minutes — the loaf should be golden, and a skewer inserted should come out mostly clean with a few moist crumbs.
7. Cool & slice Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice into 12 half-inch pieces before serving.

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