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Flour Free Banana Bread

5 from 3 votes
Prep Time 5 minutes
Cook Time 50 minutes
Servings 10 slices

Equipment

  • 1 blender

Ingredients

  • 2.5 cups/ 250g Rolled oats 
  • 4 very ripe Bananas (500g when peeled)
  • 1/3 cup /80ml Coconut oil (or other neutral oil)
  • 1/3 cup /80ml Soy milk (or other)
  • 2 tsp baking powder
  • Optional 1 tsp vanilla extract & 1 tsp cinnamon 

Instructions 

  • Preheat the oven to 180c
  • Add the oats to a blender and blend to a flour like consistency. 
  • Add all of the remaining ingredients and blend till combined around 5-10 seconds (don’t overblend as it can lead to a tough batter, some banana chunks are fine)
  • Grease or line a loaf tin (9”x5”) then pour the batter in (optional to top with an extra banana for decoration) and cook for 50 – 60 minutes (do the toothpick test or just by eye).
  • Cool in the tin for 5 mins before removing and leaving to cool on an airing rack for one hour before cutting. 
  • Serve however you like (we love it warm with some coconut oil or almond butter spread on it)

Notes

Store on the bench for 4 days, fridge for 7, or freeze in slices for 2 months 
This is made with oats, so it results in a denser loaf than one made with flour (check our normal banana bread recipe for a fluffier flour based one). Also this is made with coconut oil which solidifies under 25 degrees, so warming up works best to soften it (or use another oil). 
To ensure this is gluten free use gluten free oats. 
You can also make this into muffins - reduce the time to approx 20mins.