Learn how to make banana bread with oat flour! This is an easy, healthy, moist recipe that comes together quickly! This healthy banana loaf is made with ripe bananas, oat flour, coconut sugar, and vanilla, coconut oil, and eggs. I love to stir in chocolate chips - but nuts would work well too!

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Timestamps
0:00 Intro
0:18 Choose brown bananas
0:49 Getting started - pre-heat the oven and grease and line the loaf pan with parchment paper
1:55 Preparing the oat flour
3:11 Combining the dry ingredients
3:44 Mashing the bananas - adding the eggs
4:23 Eggwhite and vegetarian options
5:03 Finish adding the wet ingredients
5:27 Adding dry ingredients to the wet ingredients
5:36 Folding in the stir-ins
6:33 Pour mixture into loaf pan
6:44 Add extra stir-ins right over the top and pop into the oven for 50-55 minutes
7:15 Remove from oven, let sit, then enjoy!
7:46 Outro

OAT FLOUR BANANA BREAD RECIPE
1 1/2 cups oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup coconut sugar
1.5 cup mashed bananas (about 2 large bananas or 265grams)
3 eggs
1/4 cup refined coconut oil, melted
2 teaspoons vanilla extract
1/3 cup semi-sweet chocolate chips


Preheat the oven to 350°F. Grease and line an 8”x4” loaf pan with parchment paper so the parchment overhangs the sides of the pan for easy removal once the cake is baked. Set aside.

In a large bowl, whisk together the oat flour, baking soda, baking powder, cinnamon, and coconut sugar.

In a separate large bowl, whisk together the mashed banana, eggs, melted coconut oil, oat milk, and vanilla extract.

Pour the liquid mixture into the dry ingredients and stir until just combined. Then, mix in ½ cup of chocolate chips.

Transfer the batter to the prepared baking pan and sprinkle with 2 tbsp chocolate chips. Bake in the center rack of the oven for 55-60 minutes or until a toothpick inserted into the center of the cake (not near a melted chocolate chip) comes out clean.

Transfer the loaf pan to a wire rack to cool for 10 minutes. Then, lift up the parchment paper overhang to carefully remove the bread from the pan allowing it to cool on the wire rack for another 20-30 minutes before slicing.

Serve warm, once slightly cooled, or at room temperature.

NOTES
Storing leftovers: This will stay fresh when covered at room temperature on the counter for up to about 2 days. To store for up to about 5 days, place slices in an airtight container or bag in the fridge. To enjoy warm slices, heat in the microwave for about 10-15 seconds or in a toaster oven for a short time.

Freezing: To store in the freezer, tightly wrap the whole loaf in plastic wrap, then place it in a resealable bag and freeze for up to 3 months. Thaw at room temperature, when you’re ready to enjoy it. You can also wrap individual slices in plastic wrap and store them in a resealable bag. Thaw slices at room temperature or microwave them for about 20-30 seconds.

NUTRITION
Serving: 1slice | Calories: 192kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 124mg | Potassium: 235mg | Fiber: 2g | Sugar: 10g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

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