Oat Flour-Maple Banana Bread



Bananas are easily the underdog of the summer fruit world. They’re not exotic, or plump, or bursting with juiciness that’s only available a few weeks a year. But, oh, do they make some incredible bread. You’ve got to give them that. And everybody loves the underdog, right?


I’ve been playing around with banana bread recipes for a few months now. There’s been the good, the bad, and the ones decked out with so much chocolate and sugar you might as well call them a cake. And as much as I’m a girl obsessed with cake, it just wasn’t what I was looking for. But did I give up that easily?


Heck-a-No! After 6 - yes, I’m serious - attempts to find the banana bread of my dreams, this one stole the show. And my heart. AND – it’s healthy. Again, I’m serious.

Oat flour and maple syrup are the game changers in this bread, giving it a sweet taste and soft texture, while keeping everything healthy and natural. Have you baked with oat flour yet? I’m obsessed! And you can make it at home. Just throw some oats in the blender, grind them up, and BAM – you’ve got yourself some oat flour!

If you’ve been searching for a banana bread you can call breakfast with thinking twice, you’re search is over.

Oat Flour – Maple Banana Bread – Baker by Nature

2 cups oat flour

1 teaspoon baking Soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

3/4 cup maple syrup

2 eggs, room temperature

1 stick unsalted butter, melted

4 very ripe bananas, mashed

2 tablespoons greek yogurt

1 teaspoon vanilla extract

Preheat oven to 350 degrees (F). Line the bottom of a loaf pan with parchment paper and spray with non-stick spray.

In a medium bowl, sift together the oat flour, baking soda, cinnamon and salt, set aside. In a separate large bowl, beat maple syrup and eggs with a whisk until light and fluffy, about 5 minutes. Add melted butter. Add mashed bananas, Greek yogurt, and vanilla. Gently mix in dry ingredients. Pour batter into the lined loaf pan and bake for about 1 hour.

 

About bakerbynature

Hi, I'm Ashley! The baker, writer, and photographer behind this blog. Welcome.
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29 Responses to Oat Flour-Maple Banana Bread

  1. This looks + sounds just wonderful! I’m sure it’s a keeper, if it took you 6 recipes to find the perfect one. must try!

  2. Cassie says:

    This looks so extremely moist! I love my banana bread recipe but I just might have to try this, I adore maple!

  3. This looks so moist and perfect! Love the maple flavor in here, sounds delicious!

  4. Kristy says:

    Oh banana bread! We did our championship last year. 13 banana breads in all. We got a bit banana bread-ed out after that, but I think enough time has passed. This recipe looks like a winner, that’s for sure!

  5. I love banana bread, but never thought to add maple syrup to it. This sounds delicious!

  6. Oh banana bread! I, who don’t bake often actually baked banana bread today and photo shoot. It was actually quite difficult to take pictures of loaf and I struggle a bit. Well, if you see my post one day you might see my struggle. Haha. You always take great close-up shot. I couldn’t deal with reflection of plate very well today. Ugh! Looks delicious Ashley, we all love banana bread in my house.

  7. baker street says:

    Maple banana bread is one of my favorite combinations! I like that you used oat flour. Haven’t baked with it but this recipe might change that fact soon. :)

  8. Oh my goodness – this looks so dense and delicious! I am totally going to have to try this!!

  9. Caroline says:

    Ugh I love banana bread. So, so much. I’m always on the hunt for the perfect recipe and this definitely looks like a winner. The bread looks so moist, and I appreciate that it’s healthy–say what?! Mmm wanna send some my way? :)

  10. This bread looks delicious! If you’re traveling through Australia could you drop some off?

  11. Tiffany says:

    I’ve never baked with oat flour before… this banana bread looks fantastic! And I can only imagine how fragrant it was! :D

  12. This bread looks hearty and delicious! I’m pinning so I don’t lose it!

  13. This looks awesome! My go-to banana bread is very dessert like (and even contains bourbon, hah.) Always good to have a healthy variation to turn to :)

  14. Glad you found the recipe of your dreams. I think I wrote to you after one of my recent banana bread posts saying how it took me ages to find mine, too. Oil or butter, creaming or whisking, brown sugar or white, how much baking powder or soda, etc…it goes on and on. Your bread is gorgeous and looks delish!

  15. Juliana says:

    Nice banana bread…I yet have to bake with oat flour…I love the texture of this banana bread, moist and soft. Thanks for sharing this recipe Ashley and hope you are having a wonderful week :)

  16. Erika says:

    Oh man I looove banana bread and the oat/maple combination sounds amazing! I’ve been baking with oat flour recently, but have always used it with half flour….but looks like I can use all oat flour without anything bad happening! :)

  17. I love that you made your own oat flour for this bread! Such a good idea! And the maple…yum!

  18. I’m a HUGE banana bread fan. I don’t typically create my own recipes but love following everyone else’s unique twists on this classic bread. I am adding this recipe to my MUST BAKE list…stat!

  19. I’ve never baked 100% with oat flour before. Wondering about the texture, since the bread looks so light and fluffy goodness :)

  20. Gail says:

    This recipe (and photos) looked great. I have 4 small loaves in the oven right now, so will let you know how mine turns out. Thank you! I will say that I added a handful of coconut when processing the oats into flour. Also a bit of flax seeds, chopped walnuts and chopped dark chocolate (not too much). I have a granddaughter who doesn’t eat “healthy” and has “only toast” when she gets to school :( So, I’m giving her one of these loaves to see if she’ll enjoy it as a breakfast substitute…healthier than just toast! She can freeze slices individually and put one out the night before. I’ll be back to let you know :) If she likes it, I’ll try different variations. But I do like the oat flour idea. Have only used it to make HEALTHY dog biscuits for my pupsters.

  21. Gail says:

    Okay…i’m back! ABSOLUTELY DELICIOUS!! Perfect sweetness and texture. This will be even healthier with the addition of flax seeds, coconut flakes (blended with the oats) and walnuts. I used one pan that holds 4 small loaves (not the tiny mini’s). I would suggest to watch carefully after 35 minutes as the sides may tend to overly brown (not sure if it’s the butter or the maple syrup that would give it the tendency).
    This will, forever after, be my “go to” bread-type recipe. Might consider pumpkin or zucchini using the basics here. I feel certain that Ashley’s suggestion to “beat the eggs and maple syrup till light and fluffy” gives it a nicer, lighter consistency than some other banana bread recipes that I’ve tried.
    I don’t think you’ll be disappointed in the least! Thanks again Ashley!

  22. Connie Quinones says:

    I just found this recipe the other day and this is by far the best banana bread I have ever tasted and it was so easy to make!

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