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.
Molly Tlas says
Delicious recipe. The original is a little too moist for my liking so I reduced the bananas to two and added 1/3 cup of all purpose flour. Perfecto!
Josephine Wong says
Hello from Malaysia! I made this banana bread last night and having it as breakfast now. So good! I left out the cinamon (not a fan), greek yogurt and vanilla (don’t have them at home) and sub maple to honey but I only use 1/4cup instead of 3/4cup and it is sweet enough for me. Thank you for sharing this recipe! I only have one problem which is my banana bread falls apart when i slice it this morning. Any idea why this happens? It is very moist but i just can’t get a pretty slice like yours.
Daybelis says
Loved it! This is the best banana bread I ever made. Thanks for the recipe!
Eva says
Delicious! BUT I had to cook it super long, it’s way dark on top..
My oven thermometer said the temperature was accurate.. Any suggestions? I just ended up cutting off the edges..
Vittoria says
This is my second time making this banana bread – my whole family loves it! Thanks for such a wonderful, healthy recipe. The first time I made it as is and it turned out delicious. The second time I was serving it to my one year old daughter, so I subbed out the maple syrup for date paste and made it into muffins. This also worked beautifully! In case anyone wants to try it, making the date paste is super simple. A few minutes before you want to make your muffins/banana bread, take a heaping 1/2 cup of dates (pack them in there!), pit them and put them in a small bowl. Add boiling water to just barely cover them (I mashed them down into the water) and let it sit for 15 minutes or more. Then blend to make them into a paste.
Kim says
I am making this as we speak. I used butter and added frozen blueberries to the batter, I can’t wait to try it! Thanks for the recipe.
Vivian says
Hi Ashley,
I would love to try this cake but it has to be completely dairy free, do you have any ideas on what can I use instead of the yoghurt?
thanks!
bakerbynature says
Hi Vivian. It’s so moist that I think you could just leave it out! It’s only two tablespoons so you won’t notice much of a difference.
cai says
the recipe is foolproof. I measured the bananas to 1 cup instead of per piece, replaced yoghurt with my leftover sour cream in the fridge and subbed half of the oat flour with AP flour. the crumb is fine and soft. I used this recipe as a baby smash cake because it is sugar free. thanks so much for sharing!
bakerbynature says
Hi Cai! You’re so welcome 🙂 Thanks for letting us know the changes you made and how the bread turned out.
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!
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!
bakerbynature says
I’m so thrilled you tried this and loved it!