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–+ servings
close up of slices of vegan oat flour banana bread, sliced, on a cutting board
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4.92 from 25 votes

Vegan Oat Flour Banana Bread (Oil-Free, GF)

Looking for an EASY vegan oat flour banana bread? You found it! This delectable loaf is also oil-free, gluten-free & nut-free. It is so good, you'll want to eat it for breakfast, snacks and even dessert! It is made in one bowl, too, for easy clean-up.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Bread
Cuisine: American
Keyword: easy banana bread, easy vegan gluten-free banana bread, egg-free oil-free banana bread dairy-free banana bread, healthy vegan oil-free banana bread, oil-free gluten-free nut-free banana bread, vegan banana bread, vegan flourless banana bread, vegan gluten-free oil-free banana bread, vegan oat banana bread, vegan oat flour banana bread, vegan oil-free banana bread
Servings: 1 loaf (14 slices)
Author: Camilla

Equipment

  • 1 9x5 inch loaf pan

Ingredients

  • 2 1/2 cups rolled oats (see note for using pre-made oat flour)
  • 3/4 cup flaxseed meal (see notes for options)
  • 2 1/2 teaspoons baking powder certified GF, as needed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups mashed VERY RIPE bananas
  • 1/4 cup coconut sugar (see notes for options)
  • 1/4 cup water
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  • Preheat the oven to 350F (180C). Line a 9x5-inch loaf pan with parchment paper. If you eat oil, you can opt to lightly spray the pan with nonstick cooking spray, or grease, instead.
  • While the oven preheats, grind the oats into a very fine flour (use a food processor or blender).
  • In.a large bowl, whisk the oat flour, flaxseed meal, baking powder, cinnamon and salt until blended.
  • Add the mashed banana, coconut sugar, water and vanilla, stirring until completely blended and smooth.
  • Spread batter evenly in prepared pan, smoothing the top.
  • Bake in the preheated oven for 45 to 50 minutes until deep golden brown and a toothpick inserted near the center comes out with only a few moist crumbs attached.
  • Cool the bread in the pan for 15 minutes before removing to a cooling rack. Cool completely before slicing.

Notes

Storage: Store the cooled banana bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.
Ready-to-Use Oat Flour: Skip step two in the direction. Use the same weight of oat flour (250 grams) as rolled oats, which is 2 cups plus about 1 tablespoon.
Sugar Options: An equal amount of brown sugar or natural cane sugar can be used in place of the coconut sugar.
Bananas: Be sure to use VERY ripe, squishy bananas. Mash the bananas very fine.

Nutrition

Serving: 1serving | Calories: 128kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 166mg | Fiber: 4g | Sugar: 8g