Oat flour banana bread

So easy Banana bread oatmeal It is made in a bowl without other flours for a soft, soft and abundant loaf with tons of banana flavor.

By now I have prepared banana bread from every flour, and this variety is by far my absolute favorite. The bananas and the thin sweetness of oat flour are a perfect correspondence.

Upper image of 4 slices of oat flour Banana bread on brown wooden paddle with brown cloth

my opinion

Nicole’s recipe notes

Consistency and flavor: Each slice is soft and soft, full of natural banana flavor and abundant from all that oat flour but still tender.
Never fails: Unlike some fast bread that tend to burn before cooking, this easy recipe cooks golden brown perfection everywhere, every time.
My absolute favorite: I prepared the gluten -free banana bread from a GF mixture for all the purposes and a Banana bread of almond flour, and the consistency, taste and ease of this bread make it my favorite!
Oat flour only: There is no need to add the oatmeal with starches or flour in all respects to obtain a nice loaf with perfect taste and consistency.

dark brown loaf with oats on the upper part and divided to the center on the cooling grid in light metal above the blond wood surface

Recipe ingredients

Ingredients for oat flour Banana bread in small bowls with black block letters that explain the name of each ingredient

Oatmeal: Finely ground and sifted flour based on whole oat oat gives this bread its basic structure and a slightly walked sweetness.
Cook in powder/bicarbonate of sodium: Provide increase in the oven, as well as help in browning.
Salt: Balances sweetness and improves banana flavor.
Xanthan Gum: Totally optional, but helps to tie the bread together.
Butter: Adds wealth, flavor and humidity.
Bananas: Add tons of flavor and a lot of natural sweetness.
Sugar: Adds sweetness and helps to maintain the bread tender.
Honey: Adds a little depth of flavor and a little thin sweetness. You can suffer it for maple syrup.
Egg: Combines bread together and provides lifting.

How to prepare the Banana Banana of oatmeal

Put melted butter, eggs, sugar, honey and puree bananas in a large bowl and whisk to add well. Sprinkle the cooking powder, sodium bicarbonate, salt and xanthan rubber at the top and whip to combine. Add 2 1/2 cups of oatmeal and mix until combined.

Large bowl of metal mixing with yellow eggs and melted butter, light yellow and white sugar bananas, not mixed

Same bowl with wet ingredients mixed in light yellow liquid with metal whisk in the bowl

The batter will be soft. Scraped in a greased and lined loave pan and spread it in a uniform layer. Sprinkle the upper part with a couple of tablespoons of old -fashioned rolled oats and cut the batter in the center.

Bake at the center of an oven at 350 ° F for 50 minutes. If the loaf is not yet completely cooked, reduce the oven temperature to 300 ° F, so it does not burn while it ends up cooking to the bottom.

Same pan with raw dough with old raw oat scattered at the top

Eventh image of the same pan with now banana flour flour flour flour flour flour flour flour.

My professional advice

Suggestions for experts

Use commercial oatmeal or sifted

In this recipe, the bread rises higher if you use finely prepared and sifted oats. If you make your oatmeal flour by grinding the oats in a blender, sift it before using it in this recipe to make sure to include only finely ground flour in bread.

Not exceed

The batter for this bread is quite soft and you want it to remain like this. Don’t mix it in a blender or a food processor and after adding the oatmeal, mix only until it is just combined. In this way, your bread will prove to be tender and soft.

Measures your bananas by weight

For coherent results, measure your ingredients, including crushed bananas, by weight. I usually receive the 400 grams of bananas of bananas that I need for this recipe with 3 large peeled mature bananas. But since bananas vary in size, sometimes I need a fourth banana, or a little less than 3. If you exceed your bananas too much, the bread will be too wet to get up without sinking.

Dark brown bread with old oats with the igtal cooked at the top in golden pan flanked with white paper on white fabric with red strip

Ingredients substitutes

Dairy free

Instead of melted butter, you can prepare this lacticini without bread using vegan block in block style such as the Miyoko Creamery or Melt brand. I think that the budget sticks of the earth would also work here, but reduce the salt of half because the balance of the earth is really salty. Avoid any uncommon butter that is supplied in a tank, since that type is mainly oil.

Egg without eggs

Try to replace each egg with a “chia egg” or “linen egg” each. The linen eggs offer more structure and I think the banana flavor is sufficient to hide any unpleasant flavor flavor. The substitute for the eggs of the Bob Rosso Mulino should also work.

Free oats

Usually you can find a good substitute for oat in cooking, but since this banana bread is made with 2 1/2 cups of oatmeal and no other flour, it may not be possible to make this recipe without oats entirely.

Xanthan Gum

You can make this bread without any xanthan rubber, but helps bread to retain better and keep it fresh longer. You can also try Guar rubber in its place, or even 5 grams of psillium peel powder.

Cooking methodsPrevent the screen from becoming dark

Preheated the oven at 350 ° F. Grease and aligns a standard 5 -inch 5 -inch pan with parchment paper and set it aside.
In a large bowl, place the melted butter, the eggs, the crushed bananas, the honey and the sugar and whisk to add well.
Shake the Xanthan rubber, the yeast, the baking soda of sodium and the salt on the upper part of the wet mixture. Beat to combine. The mixture will still be thin but it will have a white cast.
Add the oatmeal and mix until it is combined. The batter will be soft and very sticky.
Raschia the batter in the prepared pan and smooth the upper part in a uniform layer. Use a butter knife or an offset spatula to score about 1/4 thumbs in depth the center along the length of the batter in the pan.
Shake the Old Old Holder Ovene style above the wet batter.
Place the pan in the center of the preheated oven and cook for about 50 minutes, or until the upper part is relatively stopped to the touch, the loaf is golden brown everywhere and a toothpick inserted in the center comes out with some wet crumbs attached.
If the loaf is not yet completely cooked, reduce the oven temperature a 300 ° F.And continue to cook until the loaf is completely cooked (usually less than 10 minutes more).
Remove from the oven and let it cool in the pan for about 10 minutes before moving to a wire rack to cool completely.
Do and serve.

For oatmeal.
I highly recommend using finely prepared oats commercially for the smooth consistency and even the increase in this banana bread (rather than grinding yours, which I do in other cases). The red mill of Bob has a finely ground oatmeal, and also Nuts.com. If you are gluten -free, be sure to buy the Bob Red Mulino bag that says “gluten -free” on the label.

Nutritional information is calculated automatically, so they should be used only as approximation.

Pila of 4 slices of banana bread with old oat cotta cooked on the edge on brown wooden package with brown cloth in the background

Create in advance/leftovers

Storage instructions

Once completely cooled, wrap the bread (or the individual slices) strictly in a plastic casing and will remain fresh for about 3 days.

For a longer conservation, wrap strictly in a freezer safety envelope and freeze for a maximum of 3 months. Cuping the oven at room temperature enveloped individually or in the microwave for about 20 seconds.

Update the previously frozen slices in the toaster oven. If there are slices that seem to have become a little stanchful, sprinkle slightly with warm water and place in a toasted oven at 300 ° F for about 5 minutes or until it was heated. It will have a freshly baked flavor.

Faq

Can I replace oat flour with something else? Like coconut flour?

Sometimes you can replace the oatmeal with finely ground bleached almond flour, but I’m not sure it would work here. Instead, use our recipe for Banana Banana of almond flour to use that flour. You cannot use coconut flour instead of almond flour or oatmeal flour, as it behaves very differently in cooking.

Can I use this recipe to create muffins?

This recipe would probably work like muffins. They may need a little more structure, so be sure to use the optional Xanthan rubber and try to replace 2 tablespoons or 20 grams of oatmeal with an equal amount of corn starch.

Can I add mix-in?

YES! Try adding about 1/2 cup of drops of chocolate, dried fruit or chopped walnuts. Everything that does not add humidity should work!

Can I cook this bread in mini pans?

Which should work. Fill each mini loaf pan at about 3/4 on the route with the batter and starts checking the doneness at about 35 minutes, depending on the size of the pans.

Can I use frozen bananas?

YES! I always peel, cut and leave my really mature bananas if I’m not yet ready to use them. Then, thaw at room temperature or in the microwave and crushes. I include any liquid together with the crushed bananas.