Oat Flour Banana Bread: Easy, Healthy & Vegan-Optional!

Introducing a scrumptious and healthy Oat Flour Banana Bread recipe that is moist, easy to make, and can be adapted to various dietary preferences. This delightful treat is perfect for satisfying your sweet cravings while incorporating the wholesome goodness of oat flour and ripe bananas. Get ready to impress your taste buds with this nutritious and delicious creation!

The Perfect Bananas for a Scrumptious Treat

When it comes to creating the perfect banana bread, using brown ripe bananas is essential. The browner the banana, the sweeter the final product will be. Buying extra bananas during your grocery trip ensures you’ll always have brown bananas on hand for baking. If you don’t get to use them in time, simply peel and freeze them for smoothies or protein shakes.

How To Make Banana Bread with Oat Flour

Preparing Your Loaf Pan for Baking

Before you start, preheat your oven to 350 degrees Fahrenheit. To line a loaf pan with parchment paper, place the pan on top of the parchment paper and cut the corners to align with the pan. Spread a thin layer of coconut oil (or butter or cooking spray) inside the loaf pan to hold the parchment paper in place.

Oat Flour: A Nutrient-Dense Alternative

Oat flour offers numerous benefits over traditional wheat flours. It’s higher in fiber, protein, vitamins, and minerals, and is naturally gluten-free. To make your own oat flour, blend old-fashioned rolled oats in a high-speed blender or food processor for 20-30 seconds. For this recipe, you’ll need 1.5 cups of oat flour.

Combining the Dry Ingredients

In a medium-sized bowl, combine the oat flour with:

• 0.5 cups of coconut sugar (or monk fruit brown sugar for a lower sugar option)
• 1 teaspoon each of baking powder and baking soda
• Cinnamon

Whisk the dry ingredients together and set aside.

Mashing Bananas and Preparing the Wet Ingredients

In a large bowl, mash two large extra ripe brown bananas with the back of a fork until you have a smooth consistency. You’ll need about 1.5 cups of mashed bananas. To the mashed bananas, add:

• 3 eggs (or egg whites or flax seeds, depending on your dietary preferences)
• 0.25 cups of melted coconut oil (or melted butter)
• 2 teaspoons of vanilla extract

Mix the wet ingredients together thoroughly.

Bringing the Batter Together

Add the dry ingredients to the wet ingredients and mix until you have a thick, hearty batter. For added flavor, fold in half a cup of chocolate chips (or nuts, shredded coconut, or raisins) and let the batter sit for 5-10 minutes. This allows the oat flour to absorb some of the liquid, creating a thicker batter.

Baking the Banana Bread

Transfer the batter to your prepared loaf pan and sprinkle extra chocolate chips on top, if desired. Bake for 50-55 minutes or until golden brown and a toothpick inserted in the center comes out clean. Your kitchen will fill with a delicious, fragrant aroma when it’s nearly done.

Cooling, Slicing, and Enjoying Your Banana Bread

Allow the banana bread to cool to room temperature before lifting it from the pan using the parchment paper. Remove the parchment paper, slice, and savor the moist, nutritious banana bread you’ve created.

Required Kitchen Tools and Equipment:

1. Oven
2. Loaf pan
3. Parchment paper
4. Scissors
5. Medium and large mixing bowls
6. Whisk
7. Fork
8. High-speed blender or food processor
9. Spatula
10. Measuring cups and spoons
11. Toothpick

Tips and Variations:

1. To cut back on overall sugars, use monk fruit brown sugar instead of coconut sugar.
2. For a lower-fat, higher-protein option, use all egg whites instead of whole eggs.
3. For a vegan option, use flaxseed eggs instead of regular eggs.
4. Substitute melted coconut oil with melted butter.
5. Customize your banana bread with different stir-ins, such as nuts, shredded coconut, or raisins.
6. Use sugar-free or plant-based chocolate chips to align with dietary preferences.
7. Allow the batter to sit for 5-10 minutes before transferring it to the loaf pan, so the oat flour absorbs more liquid.

Frequently Asked Questions:

Can I use another type of flour instead of oat flour?

Oat flour is lighter in volume than traditional wheat or white flour, so if you want to swap it, you will need to adjust the measurements accordingly. However, oat flour provides more nutritional density, fiber, protein, vitamins, and minerals compared to other flours.

Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas. Just make sure to thaw and drain any excess liquid before mashing them to use in the recipe.

Can I use a different type of sugar?

Yes, you can use other types of sugar, such as regular brown sugar or granulated sugar. However, keep in mind that coconut sugar is less processed and has a lower glycemic index.

How do I store the banana bread?

Store the banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze it for up to 3 months, wrapped tightly in plastic wrap or foil, and placed in a freezer-safe container or resealable plastic bag.

Can I make this recipe into muffins instead of a loaf?

Yes, you can make muffins with this recipe. Divide the batter among greased or lined muffin cups and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Share Your Experience

If you decide to try this delightful banana bread recipe, share your thoughts in the comments below.

Print