This Oat Flour Banana Bread makes use of creamy mashed bananas, oat flour, and rolled oats for a naturally candy, completely moist loaf that’s simply as scrumptious because the basic—but it surely’s fully gluten-free. Add the simple streusel topping for a really irresistible deal with!
Whereas I personally am not gluten-free, I prefer to make this gluten-free banana bread for gatherings the place I do know there could also be friends with dietary restrictions. It’s at all times successful, and nobody can inform the distinction (even me, y’all). Ya gotta love a protected and inclusive deal with that everybody can get pleasure from, proper? And actually, the oat flour and rolled oats give this bread a satisfying texture that makes it stand out from conventional banana bread. To not point out the streusel topping. Drool.
Begin by getting ready the streusel, adopted by the batter. As soon as your banana bread has baked and cooled fully, end it off with a beneficiant layer of streusel on high! Merely unbelievable.
high ideas from the match foodie kitchen ⤵️
- The batter needs to be pourable. Whether it is too thick, add 1 tablespoon of almond milk at a time till it thins out.
- Bear in mind, each oven is totally different! Rosie and I examined this recipe 4 instances in a couple of totally different ovens, and the bake time ranged from 40 to 55 minutes. You’ll want to do the toothpick check earlier than eradicating it from the oven.
I haven’t examined this banana bread with a flax egg, however for those who do, please let me know the way it goes within the feedback! In any other case, this Vegan Banana Bread recipe is a good various for those who don’t NEED to maintain issues GF.
No loaf pan? Make Banana Bread Muffins as an alternative! This recipe might be a fantastic reference for baking time and temperature for the muffins.
Methods to Retailer and Freeze
Retailer this banana bread in an hermetic container at room temperature for as much as 3 days. You may as well freeze your complete loaf for as much as 3 months.
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Preheat the oven to 350ºF and line an ordinary loaf pan with parchment paper.
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Put together the streusel topping first. Add all the elements for the topping to a bowl and lower them along with a fork or your fingers till a crumble is shaped. Put aside.
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Add all the dry elements to a bowl, and blend. Put aside.
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In a separate bowl, whisk collectively all the moist elements till properly mixed. Slowly add the dry elements to the moist elements. Combine to mix*.
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Pour the batter into the lined loaf pan. Bake for half-hour, add a tin foil tent to the highest of the pan, and bake for a further 20 minutes or till a toothpick comes out clear.
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Take away from the oven and let it sit for 10 minutes earlier than eradicating from the pan. Switch the loaf to a wire rack and permit the bread to fully cool earlier than slicing. Should you slice the bread too early, it might be too crumbly.
- The batter needs to be pourable. Whether it is too thick, add 1 tablespoon of almond milk at a time till it thins out.
- Each oven is totally different. We examined this recipe 4 instances in a couple of totally different ovens, and the bake time ranged from 40 to 55 minutes. You’ll want to do the toothpick check earlier than eradicating it from the oven.
Energy: 351 kcal, Carbohydrates: 51 g, Protein: 8 g, Fats: 14 g, Fiber: 4 g, Sugar: 23 g
Diet info is robotically calculated, so ought to solely be used as an approximation.
Pictures: pictures taken on this publish are by Erin from The Wood Skillet.
