This oatmeal banana bread is possibly one of the tastiest among the gluten free bakes that I have ever eaten. Like most of my bakes do, this one has a nice story behind it. So one of my friends here in Dubai was talking about the banana bread she had made using oat flour to another friend of mine on our drive back from a fat lunch on a Friday, our occasional ‘girls date’. While I was dozing half way I made a mental note of the ingredients and a rough estimate of the quantities. Since friend#1, the baker, said it was super easy and raved about the taste so much, I just couldn’t wait to get back home before I could dive into a nice lazy Friday afternoon baking escapade. However, once I got back home I just got caught up in several other things and decided to bake this over the week which came & went. A few weeks later, obviously after having forgotten half the recipe, I set out to bake it with whatever help my memory offered me. It took me a while to get the batter to the right consistency and my efforts, thanks to my memory yielded in an incredibly moist & delicious banana bread. Oh boy! This was by far one of the easiest & yummiest cakes ever!
Since my kids run a mile away from anything that has a fruit or nut in it, I decided to call it the chocolate chip cake which they gladly ate till my son sensed the presence of the almost black banana that he had dodged that morning. He politely declined to eat more than the piece he was holding. My daughter who was clueless merrily ate a couple of thick pieces till she was full. Thereafter she ate it daily. The husband partook of his share which is usually minuscule when it comes to cakes that have chocolate-anything in them. My daughter & I managed to put on a few thousand kilos after we ate this amazing cake for the next couple of days. We ate it plain, with some ice cream and with some chocolate syrup too
If you are a fan of banana breads then let this recipe not escape you. It is not fair to your banana bread loving heart. Try this one even if you are not a big fan of using up bananas and making cakes out of them. You will fall in love with it! Well, for a change, this time around, the motive of baking this cake was not to use up bananas, but merely to try out the recipe that my friend was raving about. Or perhaps it was to use up the oats I had bought on offer. Or perhaps both. Nobody can tell!
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This gluten free banana bread is just what you need when you want to use up oats & bananas! Makes for a delicious anytime snack!
- 1/2 cup (100 grams) unsalted butter melted
- 1/2 cup maple syrup or honey
- 2 eggs lightly beaten
- 1 cup (2 medium size) bananas, mashed
- 1/4 cup yogurt whisked
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon dried ginger powder
- 1-3/4 cups (175 grams) oat flour * see notes
- 1/4 cup walnuts
- 1/4 cup (50 gram) chocolate, chopped (or use chocolate chips)
Grease a 9x5 loaf pan with butter and dust it lightly with some oat flour. Alternatively you can grease and line the pan with baking parchment. Preheat the oven to 160 degrees C.
Sift the oat flour, baking soda, salt, cinnamon & ginger powder together a couple of times into a bowl. Keep aside
Roll the walnuts in a little oat flour mixture. This is to ensure that they don't sink to the bottom of the cake
In another bowl mash the bananas along with the melted butter. Add the beaten eggs, maple syrup or honey and whisk together. Finally add the yogurt and the vanilla extract and mix together
Add the flour mixture into the banana yogurt mixture in parts and fold till all the flour has been incorporated. Add the walnuts and the chopped chocolate pieces or the chocolate chips and mix everything together
Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until the skewer inserted comes out clean.
Remove from the oven and place it on a wire rack to cool. Then carefully invert it on a serving plate or chopping board. Be very careful as the banana bread will be very delicate and can crumble easily. Do not be in a hurry to cut it while it is still hot.
Once it has cooled down to room temperature cut it into thick slices and serve. You can refrigerate it and serve it lightly toasted too. Refrigeration will help the pieces firm up a bit.
I used Quaker oats (the regular quick cooking (not instant) oats and ground it to a fine powder using the dry grinding jar of my mixer grinder)