If you’re looking for a quick breakfast or snack to take on the go, then the oat flour banana bread recipe is a great option. You wouldn’t need a bunch of extra stuff to produce this delicious dish. You need a few ingredients and a loaf pan.
Oat flour banana bread is a super easy recipe that everyone will love. I usually make it for my family and friends when they visit.
I’m sharing a super simple oat flour banana bread recipe in this post. It is a recipe that doesn’t take much time to make, but you still have something delicious.
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COOKING INFORMATION:
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45minutes
Type: Bread
Cuisine: American
Recipe yield: 10 servings
EQUIPMENT:
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INGREDIENTS:
- 1/2 cup (1 stick) unsalted butter, softened.
- 3/4 cup granulated sugar.
- 2 large eggs, at room temperature.
- 1 teaspoon vanilla extract.
- 1 1/4 cups milk, at room temperature (any kind will work).
- 2 mashed ripe bananas (about 1 cup).
NOTE: I recommend using bananas that are just ripe. If they’re too ripe it will make the bread too wet. When I smash mine, I prefer to keep the skins on.
DIRECTIONS FOR OAT FLOUR BANANA BREAD RECIPE:
- Set the oven temperature to 350 degrees F. Prepare a 9x5x3-inch loaf pan with nonstick spray and set aside.
- For roughly 3 minutes on medium-high speed, beat together butter and sugar in a stand mixer bowl fitted with a paddle attachment until pale and fluffy. Mix thoroughly after each addition of an egg. Using a rubber spatula, gently scrape the bowl’s rims if necessary. While mixing on low, slowly add in the vanilla essence and continue mixing until well mixed.
- Using a giant measuring cup or bowl, combine mashed bananas and milk in a smooth mixture. At a moderate speed, gradually add the milk mixture to the batter (the batter will be thick). Using a rubber spatula, brush the bowl and mix as necessary. Mix the oat flour and baking powder on low speed until mixed (do not overmix). To smooth the top, use an angled scraper or spatula coated with nonstick spray to distribute the batter evenly.
- Bake for 45-50 minutes, till a toothpick stuck in the middle emerges clean.
- Remove from the oven and let it cool in the pan for 10 minutes. Take the bread out of the pan and put it on a cooling rack so it can cool completely. It is possible to freeze bread for 3 months after baking, or for 4–5 days at room temp in a sealed jar.
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PRO TIPS:
- This recipe makes one loaf of banana bread and will serve 8-10 people. If you like smaller portions, you can cut them into 12 pieces.
- I like to use 2% milk because it gives this oat-flour banana bread recipe a nice moist texture. Whole milk or even skim milk should be alright too, but I’m not sure how much they will change the texture of your bread.
- You can make this dish more interesting by adding chocolate chips or dried fruit. It’s possible to use dark chocolate chips instead of semi-sweet ones, but I like semi-sweet (or even white chocolate).
- This dish can also be made with a mixer, food processor, or electric blender.
- If you try this oat-flour banana bread recipe, I hope you enjoy it! Leave a remark and let me see if you enjoyed it.
Read more: Low Carb Keto Banana Bread
NUTRITION INFORMATION:
| Particular | Quantity |
| Calories | 192 |
| Total Fat | 8g |
| Saturated Fat | 4g |
| Trans Fat | 0g |
| Cholesterol | 43mg |
| Sodium | 96mg |
| Carbohydrates | 24g |
| Fiber | 1g |
| Sugar | 13g |
COOKING NOTE:
Oat Flour Banana Bread Recipe
I’m sharing a super simple oat flour banana bread recipe in this post. It is a recipe that doesn’t take much time to make, but you still have something delicious.
Equipment
- Toothpick
- Measuring cup
- Rubber spatula
- Mixer bowl
- 9x5x3-inch loaf pan
- Oven
Ingredients
- ½ cup 1 stick unsalted butter, softened.
- ¾ cup granulated sugar.
- 2 large eggs at room temperature.
- 1 teaspoon vanilla extract.
- 1 ¼ cups milk at room temperature (any kind will work).
- 2 mashed ripe bananas about 1 cup.
Instructions
- Set the oven temperature to 350 degrees F. Prepare a 9x5x3-inch loaf pan with nonstick spray and set aside.
- For roughly 3 minutes on medium-high speed, beat together butter and sugar in a stand mixer bowl fitted with a paddle attachment until pale and fluffy. Mix thoroughly after each addition of an egg. Using a rubber spatula, gently scrape the bowl’s rims if necessary. While mixing on low, slowly add in the vanilla essence and continue mixing until well mixed.
- Using a giant measuring cup or bowl, combine mashed bananas and milk in a smooth mixture. At a moderate speed, gradually add the milk mixture to the batter (the batter will be thick). Using a rubber spatula, brush the bowl and mix as necessary. Mix the oat flour and baking powder on low speed until mixed (do not overmix). To smooth the top, use an angled scraper or spatula coated with nonstick spray to distribute the batter evenly.
- Bake for 45-50 minutes, till a toothpick stuck in the middle emerges clean.
- Remove from the oven and let it cool in the pan for 10 minutes. Take the bread out of the pan and put it on a cooling rack so it can cool completely. It is possible to freeze bread for 3 months after baking, or for 4–5 days at room temp in a sealed jar.
Notes
- This recipe makes one loaf of banana bread and will serve 8-10 people. If you like smaller portions, you can cut them into 12 pieces.
- I like to use 2% milk because it gives this oat flour banana bread recipe a nice moist texture. Whole milk or even skim milk should be alright too, but I’m not sure how much they will change the texture of your bread.
- You can make this dish more interesting by adding chocolate chips or dried fruit. It’s possible to use dark chocolate chips instead of semi-sweet ones, but I like semi-sweet (or even white chocolate).
- This dish can also be made with a mixer, food processor, or electric blender.
- If you try this oat flour banana bread recipe, I hope you enjoy it! Leave a remark and let me see if you enjoyed it.
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