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. As much as I’m a girl obsessed with cake… it’s just not what I’m was looking for in my bread. But don’t worry… do I look like a girl who gives up 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. Friends, meet my lover: the oat flour-maple banana bread. <3 <3 <3
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 (you can make this by simply grinding up oats in the blender until they’re powder)
1 teaspoon baking soda
1 1/4 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup maple syrup
2 large eggs, room temperature
*1/2 cup coconut oil, olive oil, OR 1 stick unsalted butter, melted
*4 very ripe bananas, mashed
2 tablespoons greek yogurt
2 teaspoons 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 45 minutes to an hour, or when a cake tester comes out with just a few crumbs sticking to it. Allow bread to cool completely before slicing.
*I tend to use butter in this recipe because I’m ok with it in my diet, but I have tested this cake with both oils and they have equally lovely results
* If you’re on a gluten-free diet be sure the oats you use are GF.
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.
Kiran @ KiranTarun.com says
I’ve never baked 100% with oat flour before. Wondering about the texture, since the bread looks so light and fluffy goodness 🙂
luv what you do says
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!
Nicole @ The Marvelous Misadventures of a Foodie says
I love that you made your own oat flour for this bread! Such a good idea! And the maple…yum!
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! 🙂
bakerbynature says
It worked for me! I just discovered spelt flour this week: love it!
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 🙂
Averie @ Averie Cooks says
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!
Maggie @ A Bitchin' Kitchen says
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 🙂
Jen @ Savory Simple says
This bread looks hearty and delicious! I’m pinning so I don’t lose it!
Tiffany says
I’ve never baked with oat flour before… this banana bread looks fantastic! And I can only imagine how fragrant it was! 😀