Oat Flour Banana Bread
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.
Ingredients
- 4 cups oat flour
- 2 ¼ teaspoons baking powder
- ⅝ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup salted butter browned
- ⅝ cup honey
- 3 large eggs
- 1 ⅝ cups mashed banana
- ¼ cup half-n-half
- 4 teaspoons pure vanilla extract
Makes: 9 x 5inch rectangle
Instructions
- In a large mixing bowl, whisk together oat flour, baking powder, cinnamon, and salt.4 cups oat flour |2 ¼ teaspoons baking powder |½ teaspoon ground cinnamon |⅝ teaspoon 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.½ cup salted butter |⅝ cup honey
- In the bowl used to mix the butter and honey, whisk the 3 eggs thoroughly. Add to the dry ingredients.3 large eggs
- 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.1 ⅝ cups mashed banana |¼ cup half-n-half |4 teaspoons pure vanilla extract
- 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 ¼ 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.
Nutrition
Calories: 404kcal | Carbohydrates: 58g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 76mg | Sodium: 347mg | Potassium: 352mg | Fiber: 4g | Sugar: 23g | Vitamin A: 400IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 2mg
Nutrition information is an estimate per serving, calculated using standard ingredients. Actual values may vary based on brands used, measurement methods, and more.
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