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banana bread with slices on a parchment sheet and sliced bananas on top

Oat Flour Banana Bread

This oat flour banana bread is a perfect breakfast, snack or dessert for everyone in the family. It is incredibly moist, loaded with toasted walnut pieces, and lightly sweetened with coconut sugar. The banana bread is gluten free and can be made dairy free and vegan, too!
Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 1 hour
Servings 12
Calories 283kcal


Banana Bread

  • 4 bananas (1 1/2 cups) see notes
  • 2 eggs at room temperature, see notes
  • 1/2 cup coconut sugar
  • 7 tablespoons melted butter or coconut oil
  • 1 teaspoon pure vanilla extract
  • 2 cups oat flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup walnuts, finely chopped lightly toasted, see notes



  • Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Lightly spray a 9x5" loaf pan with oil and line with parchment paper. Set aside.
  • In a large mixing bowl, mash bananas very well with a fork or potato masher. You want them to be as smooth as possible. Add in the wet ingredients and stir well until no large clumps remain. Add the dry ingredients into the bowl, and give everything a nice stir with a spatula. Continue stirring and folding until smooth and no clumps remain, but do not over mix! Fold in the chopped walnuts and stir again.
  • Pour into the prepared loaf pan, and tap firmly on the counter several times to release air bubbles. Smooth over the top with an offset spatula. Top off with sliced banana, rolled oats or turbinado sugar.
    To make the sliced bananas, cut banana in half vertically and sprinkle with coconut sugar. Shake off the excess and place (insides, face up) on top of the loaf, lightly pressing down. 
  • Bake at 350 degrees Fahrenheit for 55-65 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for 30 minutes before carefully transferring to a wire rack to cool completely.
  • Serve warm with a slab of butter or have plain. Store in an airtight container in the refrigerator for up to 3-4 days.


  1. Be sure to measured out the mashed bananas as bananas come in a wide range of sizes. The darker your bananas, the better. 
  2. If you do not have very ripe bananas on hand, quickly ripen and soften them by placing them on a parchment-lined baking sheet in a 350 degree oven. Bake for 20 minutes and let them cool before carefully peeling them.
  3. You can use 1/2 cup of unsweetened applesauce in place of the eggs if you would like to make the recipe vegan.
  4. To toast walnuts, add them into a dry sauté pan over medium low heat. Cook for 3-4 minutes stirring occasionally until they begin to turn a slightly darker brown color.


Calories: 283kcal | Carbohydrates: 33g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 220mg | Potassium: 327mg | Fiber: 3g | Sugar: 12g | Calcium: 39mg