This Oat Flour Banana Bread uses creamy mashed bananas, oat flour, and rolled oats for a naturally sweet, perfectly moist loaf that’s just as delicious as the classic—but it’s completely gluten-free. Add the easy streusel topping for a truly irresistible treat!
While I myself am not gluten-free, I like to make this gluten-free banana bread for gatherings where I know there may be guests with dietary restrictions. It’s always a hit, and no one can tell the difference (even me, y’all). Ya gotta love a safe and inclusive treat that everyone can enjoy, right? And honestly, the oat flour and rolled oats give this bread a satisfying texture that makes it stand out from traditional banana bread. Not to mention the streusel topping. Drool.
Start by preparing the streusel, followed by the batter. Once your banana bread has baked and cooled completely, finish it off with a generous layer of streusel on top! Simply incredible.
top tips from the fit foodie kitchen ⤵️
- The batter should be pourable. If it is too thick, add 1 tablespoon of almond milk at a time until it thins out.
- Remember, every oven is different! Rosie and I tested this recipe 4 times in a few different ovens, and the bake time ranged from 40 to 55 minutes. Be sure to do the toothpick test before removing it from the oven.
I haven’t tested this banana bread with a flax egg, but if you do, please let me know how it goes in the comments! Otherwise, this Vegan Banana Bread recipe is a great alternative if you don’t NEED to keep things GF.
No loaf pan? Make Banana Bread Muffins instead! This recipe will be a great reference for baking time and temperature for the muffins.
How to Store and Freeze
Store this banana bread in an airtight container at room temperature for up to 3 days. You can also freeze the entire loaf for up to 3 months.
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Preheat the oven to 350ºF and line a standard loaf pan with parchment paper.
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Prepare the streusel topping first. Add all of the ingredients for the topping to a bowl and cut them together with a fork or your hands until a crumble is formed. Set aside.
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Add all of the dry ingredients to a bowl, and mix. Set aside.
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In a separate bowl, whisk together all of the wet ingredients until well combined. Slowly add the dry ingredients to the wet ingredients. Mix to combine*.
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Pour the batter into the lined loaf pan. Bake for 30 minutes, add a tin foil tent to the top of the pan, and bake for an additional 20 minutes or until a toothpick comes out clean.
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Remove from the oven and let it sit for 10 minutes before removing from the pan. Transfer the loaf to a wire rack and allow the bread to completely cool before slicing. If you slice the bread too early, it may be too crumbly.
- The batter should be pourable. If it is too thick, add 1 tablespoon of almond milk at a time until it thins out.
- Every oven is different. We tested this recipe 4 times in a few different ovens, and the bake time ranged from 40 to 55 minutes. Be sure to do the toothpick test before removing it from the oven.
Calories: 351 kcal, Carbohydrates: 51 g, Protein: 8 g, Fat: 14 g, Fiber: 4 g, Sugar: 23 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.