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.
Double Chocolate Oat Flour Bread
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!
Gluten Free Oat Flour Bread Recipe (no Yeast)
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!
Gluten Free Oat Flour Banana Nut Bread * Bakery On Main
* 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.
Ingredient 100% Oat Flour Bread (v, Gf, No Oil)
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
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 Banana Bread has an unbelievable texture you’ll love. My son has deemed it the “best banana bread ever” and I love that it uses affordable, gluten-free oat flour.
Why use oat flour? This flour is easily accessible! If you have oatmeal at home, you can make oat flour. It’s naturally gluten-free, and super affordable when compared to other alternative flours.
Vegan Gluten Free Oat Bread (yeast Free)
Can you use oat flour instead of all purpose flour? In most recipes, the answer is yes, but you’ll typically need to use more oat flour when making this substitution, because oat flour is less dense than wheat flour. That’s why I’ve done the testing for you!
Since oat flour is gluten-free, it doesn’t have the same binding protein (gluten) that wheat flour does. As a result, you’ll need to use more eggs to get a familiar banana bread texture that isn’t mushy in the middle, or crumbling apart.
Oat flour banana bread is just as easy to make as the original! Start with ripe bananas, with plenty of ripe spots on their skin, so they’ll be nice and sweet.
Oatmeal Whole Wheat Quick Bread Recipe
In a large bowl, you’ll mix together all of the ingredients, until a relatively smooth batter is formed. It’s okay if there are still a few pieces of banana that aren’t totally mashed. (Yum!)
Lightly spray a 9-inch by 5-inch loaf pan with oil, then place a piece of parchment paper on the bottom of the pan to ensure this banana bread will be easy to remove later.
This bread tastes like a lightly sweet banana bread with a hint of oatmeal flavor. The addition of cinnamon is a nice touch, but you can leave that out, if you’d prefer.
Healthy Banana Bread
Need to replace the coconut sugar? I’ve reduced the coconut sugar in this recipe to just 3/4 cup and that still works well, texture-wise. It just doesn’t taste as sweet as a banana bread you’d buy at a coffee shop. I’ve also tested this recipe with 1/2 cup of honey instead, and that turned out too sweet, and the texture was super gummy in the middle. I don’t recommend that swap. If I were to try it again, I’d probably use 1/3 cup of honey and increase the flour by at least 1/4 cup.
Need to replace the olive oil? You can use melted coconut oil or butter with similar results. I imagine you could possibly make this recipe oil-free by replacing the oil with more mashed banana, too, but the texture might not be quite as nice and sliceable.
Need to replace the eggs? I have successfully used Bob’s Red Mill Egg Replacer in this recipe, and the results are great! The egg-free banana bread is a little more flat, but it still cracks in the center and isn’t gooey in the middle with this substitution. I assume other store-bought egg substitutes will work as well, but I’m not sure that flax eggs will be as helpful. I think the “powdery” egg substitutes that involve arrowroot or tapioca starches are most effective with gluten-free baking. (FYI– using carbonated water as an egg substitute does NOT work here. I tried it, and it was inedible.)
Bowl Gluten Free Banana Bread
Oat Flour Banana Bread is naturally gluten-free and tastes just as good as the kind you'd buy at a coffee shop! It's going to become your new favorite.
Nutrition information is for 1 of 10 thick slices. For a lower calorie snack, just cut more thin slices instead! This information is just an estimate, and not a guarantee.
Need to make your own flour? If you have a food scale, measure out 223 grams of rolled oats and blend them to make your own flour. This is roughly 2 cups + 3 tablespoons of rolled oats, if you want to measure it out before blending.
Flourless Irish Oat Bread Recipe
Calories: 240 kcal , Carbohydrates: 36 g , Protein: 5 g , Fat: 9 g , Saturated Fat: 2 g , Cholesterol: 56 mg , Sodium: 171 mg , Potassium: 300 mg , Fiber: 2 g , Sugar: 15 g , Vitamin A: 100 IU , Vitamin C: 3 mg , Calcium: 58 mg , Iron: 1 mg
If you try this oat flour banana bread, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience!
Subscribe to my weekly email newsletter for a free 7-day kick start guide. Plus, you'll get weekly meal ideas & new recipes every week!This gluten free oat flour sandwich bread recipe will be your new go-to gluten free recipe. With just a few simple ingredients you will have a loaf of bread ready to go in less than an hour.
Apple Oatmeal Quick Bread
It is hard to find gluten free bread that tastes great in store, plus they usually have a very long ingredient list filled with things I would rather not consume on a day to day basis. When it comes to home baked bread, it can still be hard to get good results.
Typically, gluten free bread contains some kind of gum to help the dough together. These gums can be very irritating to the gut, and I personally prefer not to use them. Without the gluten something needs to be added specifically to help with binding. I prefer to use eggs.
Oat flour is my go to gluten free flour for many reasons. I find it is extremely versatile and bakes up much better than most other gluten free flours.
Vegan Cranberry Bread Made With Oat Flour
Store bought gluten free flour blends are made to act as closely to regular all purpose flour as possible. This takes blending several different flours, starches, and usually some sort of gum. Personally, there is a lot I don’t love about them and I try to avoid gums. They often contain ingredients that I am not a fan of, they are expensive, and it’s hard to find one
0 Komentar