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Sliced oat flour banana bread with title reading Moist Oat Flour Banana Bread Recipe
Good Fork Daily Editorial Kitchen

Moist Oat Flour Banana Bread Recipe

5 from 1 vote
Moist oat flour banana bread made with weighed ripe banana, Greek yogurt and a short hydration rest for a sliceable crumb.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting and cooling 1 hour 45 minutes
Total Time 3 hours 10 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups oat flour 270 grams
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1 1/3 cups mashed very ripe banana 330 grams
  • 2 large eggs about 100 grams without shells
  • 1/3 cup plain Greek yogurt 80 grams
  • 1/4 cup pure maple syrup 80 grams
  • 1/4 cup neutral oil 56 grams
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped walnuts or mini chocolate chips 55 grams, optional

Equipment

  • 8 1/2-by-4 1/2-inch metal loaf pan
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Silicone spatula
  • Instant-read thermometer
  • Wire cooling rack

Method
 

  1. Heat the oven to 350°F. Grease and parchment-line an 8 1/2-by-4 1/2-inch metal loaf pan.
  2. Weigh 330 grams peeled ripe banana into a large bowl and mash until no piece exceeds about 1/4 inch.
  3. Whisk in eggs, Greek yogurt, maple syrup, oil and vanilla until glossy with no separate oil or egg-white streaks.
  4. Whisk oat flour, baking powder, baking soda, cinnamon and salt in a separate bowl, breaking up every lump.
  5. Fold dry ingredients into wet just until no flour remains. Fold in optional walnuts or mini chips.
  6. Rest batter 15 minutes. It should mound softly before settling; add 1 tablespoon milk if sharply stiff or 1 tablespoon oat flour if still thin.
  7. Spread batter into the prepared pan and form a shallow lengthwise trough, leaving the long sides slightly higher.
  8. Bake 50 minutes, tent loosely if deeply browned, then continue 10 to 20 minutes until the center is 200 to 205°F and a tester shows moist crumbs without glossy batter.
  9. Cool in the pan 15 minutes, lift onto a wire rack and cool at least 90 minutes before slicing.

Notes

  • Weigh 330 grams peeled banana rather than relying only on a banana count.
  • Use 270 grams finely milled oat flour.
  • Rest the mixed batter 15 minutes for oat hydration.
  • Bake until the true center reaches 200 to 205°F and the tester has no glossy batter.
  • Cool fully for at least 90 minutes before judging the crumb.
  • Optional walnuts add a tree-nut allergen.
  • This recipe was developed through culinary research and editorial review.