This oat flour banana bread is perfectly sweet, easy to make, moist and fluffy. It’s complete with a cinnamon sugar swirl for lots of flavor in every bite. Naturally gluten and dairy free!
This may or may not be my new favorite banana bread recipe. We already have a couple on the blog (all of which are delicious), but the cinnamon swirl in this oat flour banana bread takes it to the next level.
This recipe is made with oat flour so it’s naturally gluten free and nut free. I opted to use coconut sugar and honey to keep it refined sugar free, but you can use any kind of granulated sugar you like in place of coconut.
I love to serve this recipe with a drizzle of honey on top, a bit of homemade almond butter, or just as is!
You don’t have to include the cinnamon swirl, I promise it is plenty delicious without it, but it really takes this recipe to the next level and adds such a delicious flavor.
Not to mention it just looks all that more beautiful! Try my protein banana bread or oat flour muffins next!
Preheat the oven to 350 degrees Fahrenheit. Line a standard loaf pan (9×5 or 8 1/2 x 4 1/2) with parchment paper and set aside.
If you’re doing the cinnamon swirl, whisk together the cinnamon and sugar in a small bowl and set aside. Add your ripe bananas to a blender and puree. Measure out 1 3/4 cup worth and add to a large mixing bowl.
Add in all remaining wet ingredients and whisk together until smooth. Add in the dry ingredients, making sure to spoon and level the flour, until smooth.
Add half of the batter to your prepared loaf pan, add in the cinnamon sugar, then top with the remaining batter. Top with crushed walnuts if desired.
Bake for 55-65 minutes or until a toothpick comes out clean. About 62 minutes is usually perfect in my oven, but all ovens are different so keep an eye on it.
Remove from the oven and let cool in the pan for about 15 minutes, then lift out the bread and let cool for at least 1 hour on a wire rack before slicing.
Enjoy as is or top with honey and nut butter or regular butter!
Can I make banana muffins?
Yes! You can definitely use this recipe to make muffins instead. I have not done this myself, but my guess is that you would end up with 12 muffins.
You’ll want to follow the recipe as usual, then add half the batter to a lined muffin tin, add about 1-2 tablespoons of cinnamon sugar, then top with the rest of the batter.
Bake for 20-30 minutes, but keep an eye on them and check with a toothpick for doneness.
As with all gluten free baked goods, it’s important to let them cool before serving to allow the structure to set.
How to store
Once prepared, this recipe will keep at room temperature for about 3 days or in the fridge for up to 5 days.
I suggest storing it in a container with the lid slightly ajar because if it is sealed completely then it can get a little bit soggy. This is just because of the fresh ingredients in the recipe!
Frequently asked questions
Can I use oat flour in place of all purpose flour?
Generally speaking, you can sub about a quarter of the all purpose flour in a recipe for oat flour.
However, my suggestion is to always use recipes that already call for oat flour (like this banana bread and these cookies!) so you don’t risk changing the final product too much.
Oat flour absorbs wet ingredients differently than other types of flour, so it’s best to follow a recipe as written!
Can I make it vegan or eggless?
Unfortunately, no. This oat flour banana bread calls for three eggs, which is past my limit of two for safely swapping. The eggs are key to give this recipe a nice fluffy texture, so please don’t make any substitutions.
Is oat flour healthier?
Oat flour has a higher protein and fiber content than white flour, so it is generally thought of as a healthier option in recipes like banana bread.
You can make your own oat flour at home by grinding up oats in a food processor or blender until a fine flour forms.
You’ll also love…
- Almond Flour Banana Muffins
- Gluten Free Zucchini Bread
- Chocolate Zucchini Muffins
- Gluten Free Banana Nut Bread
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Cinnamon Swirl Oat Flour Banana Bread
by: claire cary
- 1 ¾ cup pureed banana see notes
- 3 eggs
- ¼ cup honey
- ½ cup light brown sugar can sub coconut
- ¼ cup melted coconut oil measured when melted
- 2 teaspoons vanilla
- 2 ½ cups oat flour
- 2 teaspoons baking powder
- 1 1/2-2 teaspoons cinnamon see notes
- ½ teaspoon salt
- ½ cup coconut sugar
- 1 tablespoon cinnamon
- Preheat the oven to 350 degrees Fahrenheit.
- Line a standard loaf pan (9×5 or 8 1/2 x 4 1/2) with parchment paper and set aside.
- If you're doing the cinnamon swirl, whisk together the cinnamon and sugar in a small bowl and set aside.
- Add your ripe bananas to a blender and puree. Measure out 1 3/4 cup worth and add to a large mixing bowl.
- Add in all remaining wet ingredients and whisk together until smooth.
- Add in the dry ingredients, making sure to spoon and level the flour, until smooth.
- Add half of the batter to your prepared loaf pan, add in the cinnamon sugar, then top with the remaining batter. Top with crushed walnuts if desired.
- Bake for 55-65 minutes or until a toothpick comes out clean. About 62 minutes is usually perfect in my oven, but all ovens are different so keep an eye on it.
- Remove from the oven and let cool in the pan for about 15 minutes, then lift out the bread and let cool for at least 1 hour on a wire rack before slicing.
- Enjoy as is or top with honey and nut butter or regular butter!
Amy Barin says
Love it! So delicious and moist. The cinnamon swirl is a must.
Claire Cary says
Right? Adds such a great flavor!
Great recipe! Easy to make and delicious flavor!
This looks yum!
I have a question about the swirl.
In your picture there are two layers of swirl. Did you make these by repeating the process of adding the cinnamon sugar mixture and topping with the batter?
Thanks in advance!
Claire Cary says
Yes! Instead of doing half the batter, swirl, batter. I did batter, swirl, batter, swirl, batter. There’s no right or wrong here, just depends on preference!
I never leave reviews but this one warrants it! This was the most amazing recipe! I used butter instead of coconut oil and organic cane sugar instead of coconut sugar(just what I had on hand). It was literally gone in 2 days. Everyone in my house adored it. My only complaint is it that it’s so good I’ll have to make it every weekend 🤪 Thank you so much!
Claire Cary says
So happy to hear that! Thanks, Sarah 🙂
I made this last weekend I only used a thin layer of the cinnamon swirl but it was delicious, I gave some to the woman next door at work and they absolutely loved it.
Claire Cary says
It’s good with or without the swirl! So glad you enjoyed it.