Oat Flour Banana Bread: A Tasty, Casual Recipe
Hey there! So, I gotta tell you, I stumbled upon this oat flour banana bread recipe one rainy afternoon when I was trying to keep myself entertained (and stay away from binge-watching yet another series). The bananas on my counter were about to grow legs and walk away, if you know what I mean, and it just seemed like the right time to try something new. Plus, I had some oat flour kicking around that I thought could use some attention.
Why You’ll Love This
I make this whenever my bananas have gone all spotty and sweet, which, let’s be honest, happens more often than not in my house. The family practically drools at the smell wafting from the oven (it’s like edible nostalgia). And here’s the thing: it’s gluten-free, so even my friend Sarah can indulge without the tummy grumbles. Though, I did have to experiment a bit to get the texture just right—no one wants a loaf that’s more brick than bread!
What You’ll Need
- 3 ripe bananas (medium to large)
- 2 eggs (or a flaxseed alternative if you’re feeling fancy)
- 1/3 cup melted butter (coconut oil works too if that’s more your jam)
- 3/4 cup sugar (I sometimes use brown sugar for a deeper flavor)
- 1 teaspoon vanilla extract (my grandma swears by the real stuff, but you do you)
- 1 teaspoon baking soda
- Pinch of salt
- 1 3/4 cups oat flour (can swap with almond flour, but expect a nuttier taste)
How to Make It
- First things first, preheat your oven to 350°F (175°C). Grab a loaf pan and grease it up—or line it with parchment if you’re feeling industrious.
- Mash those bananas in a large bowl. (I like to leave some chunks because who doesn’t love a surprise bite?)
- Add the eggs, melted butter, sugar, and vanilla. Mix until it’s all friendly with each other.
- Now, toss in the baking soda and a pinch of salt. Stir until just combined—don’t overdo it!
- Fold in the oat flour gently. This is where I usually sneak a taste, just to see if it needs… you know, more love.
- Pour the batter into your prepared pan. Smooth the top with a spatula, or your trusty spoon.
- Bake for about 50-60 minutes. (It’s done when a toothpick comes out clean, but I won’t judge if you give it a little longer for a golden crust.)
A Few Notes
Honestly, this bread is forgiving. One time I forgot the vanilla, and it was still delicious. If the top is browning too fast, just tent it with foil. And remember, the riper the bananas, the sweeter the bread will be!
Playing with Variations
Sometimes I throw in chocolate chips or walnuts for a bit of crunch. I once tried adding blueberries, but let’s just say it was more of a mushy experiment. You could also try a sprinkle of cinnamon on top for a cozy vibe.
What You’ll Need (Equipment-wise)
If you don’t have a loaf pan, a muffin tin works too, just reduce the baking time. I’ve even used a square cake pan in a pinch—no one complained!
Storing Your Bread
Keep it in an airtight container at room temp for a few days. Though honestly, in my house, it never lasts more than a day! For longer storage, slice and freeze individual pieces. They thaw out nicely for breakfast.
How to Serve It Up
I usually pair a thick slice with my morning coffee. Sometimes I slather on some butter, but my sister swears by a dollop of Greek yogurt on top—it’s a little weird, but try it!
Oops, Pro Tips!
Don’t rush the cooling step. I once cut into it too soon, and it crumbled like crazy. Oh, and don’t overmix the batter—unless you like dense bread bricks.
FAQ Time
Can I make this vegan? Absolutely! Swap the eggs with flax eggs and the butter with coconut oil. Works like a charm.
What if I only have whole oats? No problem—just blitz them in a blender until fine. Voila, homemade oat flour!
Can I use another flour? Sure, almond flour works, but the result’s a tad different. Experiment away!
For more fun baking ideas, check out Sally’s Baking Addiction or Minimalist Baker for inspiration!
