🍌 Oat Flour Banana Bread – Moist, Healthy, Sugar & Dairy Free

There’s something magical about the smell of banana bread wafting through the kitchen — warm, sweet, and comforting. This oat flour banana bread is soft, moist, and packed with wholesome goodness. Whether you’re gluten-free (oat flour is naturally gluten-free if certified) or just looking for a nutrient-dense twist on a classic, this recipe delivers big flavor without the heaviness of traditional banana bread.

Plus, it’s naturally sweetened with honey or maple syrup and studded with rich, sugar-free chocolate chips for an irresistible bite every time.

Ingredients

Dry Ingredients

• 1 cup (120g) oat flour

• ½ tsp baking soda

• ½ tsp cinnamon (optional)

• ¼ tsp salt

Wet Ingredients

• 3 medium ripe bananas (~300g peeled)

• 2 large eggs (room temperature)

• ¼ cup (60ml) melted butter or coconut oil

• 1 cup monk fruit

• 1 cup sugar-free chocolate chips

• ½ tsp lemon juice or apple cider vinegar (helps boost rise)

• 1 tsp vanilla extract

Instructions

1. Prep your pan and ovenPreheat your oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper for easy removal.

2. Mash the bananasIn a large mixing bowl, mash the ripe bananas until smooth and lump-free.

3. Add wet ingredientsWhisk in the eggs, melted butter or coconut oil, sweetener of choice, vanilla extract, and lemon juice or apple cider vinegar until well combined.

4. Mix the dry ingredientsIn a separate bowl, whisk together oat flour, baking soda, cinnamon (if using), and salt to break up any clumps.

5. Combine wet and dryGently fold the dry mixture into the wet mixture until just combined. Be careful not to overmix — this helps keep the bread light and fluffy.

6. Add chocolate chipsFold in the sugar-free chocolate chips until evenly distributed.

7. BakePour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for about 65 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).

8. Cool and enjoyLet the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

   
   

💡 Extra Tips for Fluffier Oat Flour Banana Bread

• Boost the rise – Fold in 1–2 tablespoons of cornstarch or arrowroot flour with the dry ingredients.

• Bakery-style presentation – Slice a banana lengthwise and lay it on top of the batter before baking for a gorgeous finish.

• Storage – Wrap tightly and store at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.

This oat flour banana bread is perfect for breakfast, a snack, or even dessert. Pair it with a cup of coffee or tea, and you’ve got yourself the ultimate cozy treat — wholesome enough for everyday, delicious enough for company.