This oat flour banana bread is a moist and hearty loaf that does not use traditional flours whatsoever! Made in just one bowl, it uses simple ingredients and requires minimal prep!
Over the past few months, many of my friends and family have been struggling to find staple flours in the grocery stores. It seems like many people fear that there may be a shortage at some stage, similar to the events that have recently taken place. Luckily, it’s easy to bake various foods without using traditional flours.
One of my go-to ingredients has always been oat flour. Oat flour, as the name suggests, is flour that is made up of rolled or quick oats. A simple blitz in the blender will provide you with an instant batch of this versatile flour. I often use it in a plethora of baking, but my favorite use for it is in banana bread.
Oatmeal Bread Recipe (healthy & Easy!)
I’ve been meaning to share an oat flour banana bread recipe for quite some time. It’s a great alternative to using white or wheat flour, and takes seconds to make! It uses easy and affordable ingredients and is perfect whenever I’ve run out of traditional flour.
No wheat and no butter is needed, but you’d never tell. The texture is moist and hearty in the middle and has a gorgeous tender crumb. It’s sweet and full of banana flavor, with hints of delicious oats throughout!
Several of my friends have been struggling to find white flour and whole wheat flour in the grocery stores and have LOVED having this recipe on hand- Thank goodness for pantry staples!
Oat Flour Banana Bread Recipe
Start by whisking together your oat flour, baking powder, and salt in a small bowl then set it aside. In a large mixing bowl, add the oil, eggs, sugar, banana, and vanilla extract and whisk together until smooth. Gently stir through the dry ingredients until combined, before folding through the walnuts.
Now, transfer the banana bread batter into a lined loaf pan and bake at 180C/350F for 40-45 minutes, or until a skewer comes out mostly clean. Remove the loaf from the oven and let it cool in the pan completely, before removing and slicing.
This oat flour banana bread is a moist and hearty quick bread with a tender crumb! Made in just one bowl, it uses simple ingredients and tastes delicious!
Apple Oatmeal Quick Bread
* To make flax eggs, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for 10 minutes for a gel to form.
TO STORE: Oat flour banana bread should be stored in the refrigerator, covered. The bread will keep well for up to 1 week.
TO FREEZE: Place leftover slices of the bread in a ziplock bag and store it in the freezer for up to 6 months.
Apple Cinnamon Monkey Bread (oat Flour + Easy!)
Serving: 1 serving Calories: 196 kcal Carbohydrates: 27 g Protein: 4 g Fat: 10 g Sodium: 135 mg Potassium: 208 mg Fiber: 2 g Vitamin A: 67 IU Vitamin C: 3 mg Calcium: 57 mg Iron: 1 mg NET CARBS: 25 g
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I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.Oat Flour Bread recipe requires no flour, yeast, or kneading to make delicious homemade gluten-free bread using 100% oats! Enjoy the taste of old-fashioned oatmeal bread in a fraction of the time using only a blender!
No Knead Oat Flour Dinner Rolls Recipe
If you love the ease and taste of baking with oat flour only, like in oat flour cookies, then you will love savory oat flour bread! This effortless flourless bread recipe is naturally gluten free, using no flour or yeast.
The taste replicates traditional oatmeal bread, with a slight hint of honey, soft crumb, and slightly nutty taste. However, oat bread comes together handedly faster, without the need for a bread machine, rising, or kneading.
Simply blend all the ingredients together in a blender or food processor, pour into a loaf pan, and bake. In less than an hour you’ll have fresh, homemade gluten free bread using only oat flour.
Ultimate Oat Flour Banana Bread
This bread is makes a wholesome gluten free breakfast, slathered with peanut butter and bananas, or use it for sandwiches, grilled cheese, or to serve alongside dinner. Or, for a sweeter version, try Oat Flour Banana Bread or Oat Flour Muffins!
If you love oat flour recipes, check out the best recipes to try, how to make oat flour, and be sure not to miss the fudgiest oat flour brownies recipe!
Gluten free oat bread uses affordable ingredients, many which are right in your kitchen. I typically have homemade yogurt on hand, but if are looking for a dairy-free recipe you may also substitute unsweetened applesauce.
Moist Oat Flour Banana Bread (extra Easy)
To make your own oat flour, first blend the oats in a high-power blender or food processor. Add the remaining ingredients, blend to combine, and
(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
I have tested the recipe replacing the yogurt with unsweetened applesauce, and the results were good. The crumb binded slightly less, but overall the results were favorable.
Seeded Oat Bread (no Kneading!)
To make a vegan oat flour bread the eggs would have to be replaced with flax eggs or an egg replacer. I have not tested the recipe with this, so I cannot recommend it. If you do try it, please leave me a comment below the recipe card!
First be sure to use certified gluten free oats, which are processed on equipment free of wheat, barley, or any other contaminants. Use a high-powered blender, such as aVitamix, or a food processor for best results.
Place the same amount of oats as flour needed into the processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds – 1 minute. Check to be sure you don’t have any larger flecks of oats, and if so, blend again.
Homemade Oat Bread
Not necessarily, but you will have to purchase oat flour. First whisk together the dry ingredients in a large bowl – oat flour, baking powder, baking soda, and salt. In a separate bowl whisk together the liquid ingredients – yogurt, eggs, milk, and honey.
Add the liquid ingredients to the dry, mixing well. Stir in the remaining 1 cup oats and pour into a greased loaf pan. Bake as directed.
If oat flour bread is undercooked, it will be doughy and break apart upon slicing. Oatmeal bread contains a lot of moisture, so you need to make sure it has plenty of time for the liquid to be absorbed in the oats, even if the crust appears done.
How To Make Banana Bread With Oat Flour « Clean & Delicious
For best results insert an instant read thermometer in the bread and make sure the temperature is 200ºF. If you don’t have a thermometer, use a long wooden skewer, making sure it comes out without wet dough.
For best results let the bread cool completely before slicing. Store in an airtight container at room temperature up to 3 days. To freeze, slice completely cooled bread and store in a ziplock freezer bag, with air removed, up to 3 months.
Oat Flour Bread recipe requires no flour, yeast, or kneading to make delicious homemade gluten-free bread using 100% oats! Enjoy the taste of old fashioned oatmeal bread in a fraction of the time using only a blender!
Oatmeal Bread Recipe
Psyllium husk powder A recent addition to the recipe because it helps with binding. Without the psyllium powder, the bread is just as tasty, but has a more fragile texture, not really suitable for sandwiches. I highly recommend picking up this affordable ingredient, and it can be used in soft, white gluten-free bread recipe.
Dairy free adaptations I have tested the recipe replacing the yogurt with unsweetened applesauce, and the results were good. The crumb binded slightly less, but overall the results were favorable.
Use 3/4 cup unsweetened applesauce and 3/4 cup non-dairy milk. Since there is more moisture, the bread may have to bake a few minutes longer.
Hearty, Fluffy Gluten Free Oat Bread Recipe
Making without a food processor / blender You will have to purchase oat flour. First whisk together the dry ingredients in a large bowl – oat flour, baking powder, baking soda, and salt. In a separate bowl whisk together the liquid ingredients – yogurt, eggs, milk, and honey.
Storing / Freezing For best results let the bread cool completely before slicing. Store in an airtight container at room temperature up to 3 days. To freeze, slice completely cooled bread and store in a ziplock freezer bag, with air removed, up to 3 months.
Calories: 216 kcal | Carbohydrates: 29 g | Protein: 7 g | Fat: 9 g | Saturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 30 mg | Sodium: 172 mg | Potassium: 244 mg | Fiber: 2 g | Sugar: 8 g | Vitamin A: 84 IU | Vitamin C: 1 mg | Calcium: 88 mg | Iron: 2 mg
Simple Oat Flour Bread
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