Do I have to use overripe bananas for banana bread?

Yes, please do! Here’s a tip: whenever you have a banana that’s gotten too ripe to eat, let it sit out for a few more days, and then put it in the freezer. Before you know it, you’ll have stashed enough bananas for a batch of banana bread.

What consistency should banana bread batter be?

For this recipe, the batter should be neither very thick nor thin - somewhere in the middle. Keep in mind that banana bread with oat flour can tolerate more moisture in the batter because of how effectively oats absorb liquid.

What can I use if I don’t have a loaf pan?

I would recommend making my banana oat flour muffins instead. It’s a very similar recipe, but specifically developed to be made in a muffin pan.

Is oat flour banana bread healthy?

Oat flour gives this bread more nutritional value than banana bread made with bleached (white) flour, largely due to its higher fiber and protein content, and the many vitamins and minerals it contains. This bread is also gluten-free and refined sugar-free, with an option to make it dairy-free. With this in mind, I’d qualify it as a healthier and more wholesome option than traditional banana bread.

Oat Flour Banana Bread

Banana bread with two slices cut on a wire cooling rack.

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Make this easy banana bread recipe with oat flour for a healthier twist on a classic treat. Honey adds the perfect amount of sweetness while keeping this bread refined sugar-free, and a combination of brown butter and cinnamon contribute warmth and depth.

Author: alexandra
Prep Time: 15 minutes
Cook Time: 1 hr 20 minutes
Total Time: 1 hr 35 minutes
Yield: one 9"x5" loaf 1x
Category: quick bread
Method: baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

4 cups (381 grams) oat flour
2 1/4 teaspoons baking powder
5/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (113 grams) salted butter, browned
1/2 cup plus 2 tablespoons (212 grams) honey
3 large eggs
1 1/2 cups plus 1 1/2 tablespoons (384 grams) mashed bananas
1/4 cup (60 grams) half-n-half
4 teaspoons pure vanilla extract

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Instructions

In a large mixing bowl, whisk together oat flour, baking powder, cinnamon, and salt.
Brown the butter on a stovetop over medium heat. Once done, immediately transfer to a clean bowl and whisk in the honey. Add this mixture to the dry ingredients.
In the bowl used to mix the butter and honey, whisk the 3 eggs thoroughly. Add to the dry ingredients.
Using the same (now empty) bowl, whisk together the remaining liquid ingredients: mashed banana, half-n-half, and vanilla extract. Add to the dry ingredients and fold everything together with a spatula until evenly combined.
Grease a 9”x5” loaf pan with nonstick cooking spray. Transfer the batter to the prepared pan and let sit for about 20 minutes. Meanwhile, preheat oven to 350ºF.
Bake the banana bread for about 1 hr 20 minutes, until a toothpick or cake tester inserted into the center comes out clean, or with just a few moist crumbs. Check the bread after the first 50 minutes of baking. If it seems to be browning too quickly, cover the top loosely with foil for the remaining baking time.
Cool loaf in pan over a wire rack for 30 minutes. Then, carefully remove the bread from the pan and place directly onto the cooling rack. Cool completely before slicing.

Notes

Ingredient Notes:

Honey can be substituted with another liquid sweetener, such as agave or maple syrup.
Brown butter can be substituted with melted butter or coconut oil. Use refined coconut oil for a more neutral flavor.
Add an extra 1/4 teaspoon of salt if using unsalted butter or coconut oil.
Half-n-half can be substituted with whole milk or oat milk.
For best results, use finely-ground oat flour.

For 8"x4" pans:

This recipe can be made in two 8"x4"pans instead of a single 9"x5" pan. Reduce baking time to 40-50 minutes.

Storing and Freezing:

Once cool, wrap banana bread tightly in plastic wrap. Store at room temperature for up to 3 days, or in the refrigerator for about a week. Bread can also be transferred to a freezer-safe plastic bag and frozen for up to 3 months. Defrost at room temperature.

Find it online: https://www.brighteyedbaker.com/oat-flour-banana-bread/