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    Home » Recipes

    Sugar Free Oat Flour Banana Bread

    LAST UPDATED: September 30, 2023 | PUBLISHED: September 30, 2023 | BY: Kim | 12 Comments

    4.80 from 29 votes
    Jump to Recipe

    This Oat Flour Banana Bread is super moist, sugar free and loaded with banana flavour, giving it the perfect level of sweetness.   It’s cozy, familiar, full of protein and fibre and great with your morning coffee, just like these fluffy banana pikelets.

    slices of oat flour banana bread on serving tray

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    Recipe Highlights

    • Makes 8 big thick chunky slices, and No Oil
    • It's excellent for freezing in ziplock bags so you can grab and go as you head out the door
    • Its naturally sweetened with the perfect amount of sweetness and lots of banana flavor. No added sugar banana bread and it's dairy free!
    • Avoid the sugar high you get from traditional sugar laden banana bread
    • Quick, simple and easy to make using your food processor without the need to mash bananas
    • Make it with just 8 simple ingredients including overripe bananas
    • Its perfect with your morning tea or coffee, or even as a breakfast on the run
    • No flour banana bread is higher in fibre and protein than regular banana quickbreads

    Ingredients

    Oat Flour Banana Bread Makeover - ingredients on a bench

    Monkfruit is a Low GI sweetener which means it won’t spike your sugar levels and its also low carb and almost zero calorie.  It measures like sugar and adds the right level of sweetness similar to what you’d expect from using actual sugar.  I use it in alot of recipes including these Dairy Free Fudgey Brownies.

    Ingredient Notes

    • Choosing the right bananas: the more overripe the bananas the better. If they have a few brown spots then they're perfect.
    • Oats: Big rolled oats are ideal to use as they are full of fibre and blitz up nicely to make oat flour. Alternatively you can buy oat flour from the grocery store. One of my other favorite oat flour recipes are these Oatmeal Blueberry Banana Muffins.
    • Sweetener: I used Golden Earth Brown Granulated Sweetener. It looks just like brown sugar and has the same consistency and taste but without the calories. Its also a natural sweetener without any nasties or aftertaste. I use this sweetener in my Banana Carrot Muffins and Apple Banana Muffins.
    • Medjool Dates: These add moisture and sweetness to the banana bread. Medjool dates are soft and plump with a caramel like sweetness. They are also full of fibre.
    • Vanilla Essence (or Vanilla Extract) and Ground Cinnamon: These provide extra flavor and help to bring out the sweetness of the bananas.
    • Eggs: these are the binder that hold the bread together. Fresh eggs at room temperature will give the best result.
    a slice of oat flour banana bread

    What is Oat Flour

    Oat Flour is simply finely ground oats that have a  flour like appearance.

    • Its great to use if you’re looking for a healthier alternative to highly processed white
    • Its easier to digest and great if baked goods contain flour upset your stomach
    • Oat flour is also richer in fibre and protein which means it keeps you fuller for longer, so you can eat less, but feel more satisfied.
    • You can buy store-bought oat flour from the supermarket in the baking aisle or you can make homemade oat flour by adding quick oats or rolled oats into a high speed food processor and blitzing them until finely ground.

    How To Make Oat Flour Banana Bread

    1. Preheat Oven: Preheat fan oven to 180°C/400 F. Lightly spray a 5 inch loaf pan with oil and line with baking paper or parchment paper.
    2. Soften Dates: Combine dates and 1 cup boiling water in a bowl. Let them sit for 10 minutes to soften and them drain or press out excess moisture. (can skip this step if dates are already soft and pliable)
    softening dates on a bowl of water
    1. Make Oat Flour: Process oats in the food processor until they resemble a flour consistency
    oats blitzed in a food processor
    1. Add remaining ingredients and Blitz: Add wet ingredients and dry ingredients to food processor and process until it turns into a smooth batter (a few small lumps are ok).
    oat flour banana bread batter in food processor
    1. Pour into cake tin and bake: Spoon mixture into prepared tin and smooth surface with back of a spoon. Bake for 35 minutes at 180 degrees fan forced (360 F) or until a skewer inserted into the centre comes out clean.
    2. Rest and Cool: Set loaf aside in tin for 5 minutes before transferring to a wire rack to cool. Cut into 8 slices and serve
    banana bread loaf before and after out of oven

    Recipe Variations and Add-ins

    Before transferring banana bread batter into a loaf pan, you may like to add a little something extra. If using add-ins, transfer batter into a large mixing bowl to combine the add-ins then transfer to pan.

    • Chocolate Chips: Add a delightful twist by adding ½ cup of dark chocolate chips for a sweet and rich flavor.
    • Nuts: Add texture and taste with ½ cup of chopped almonds or pecans.
    • Berries: Fold in one cup of fresh or frozen mixed berries, such as blueberries, raspberries, or strawberries,

    How to Ripen Bananas

    1. Paper Bag Method: Place unripe bananas in a paper bag and fold the top to close it. The ethylene gas they release will ripen them faster due to the confined space.
    2. Oven Method: Preheat your oven to 300°F (150°C), place unpeeled bananas on a baking sheet, and bake for about 15-20 minutes until the skins turn black. Let them cool before using.
    a stack of 4 pieces of banana bread

    Tips for Best Results

    • Ripe Bananas: Use overripe bananas for the best flavor. They should be heavily speckled or even mostly brown. They're sweeter and provide a more intense banana flavor.
    • Oat Flour Consistency: If you're making oat flour from rolled oats, make sure it's finely ground to avoid a gritty texture. A food processor or high-speed blender can help achieve the right consistency.
    • Balancing Moisture: Oat flour can make the batter dense. If the batter needs more moisture, try adding a tablespoon or two of Greek yogurt, unsweetened applesauce, or a bit of oil for moisture.
    • Resting Time: After baking, allow your oat flour banana bread to rest for about 10-15 minutes in the pan before transferring it to a wire rack. This helps it set and prevents it from falling apart when sliced.

    Storing Oat Flour Banana Bread

    • To Store. It will keep  in an air tight container at room temperature for 2 to 3 days.  If you aren’t going to eat it all in that time, freezing is an option.
    • To Freeze.  Slice into 8 portions, pop into ziplock bags and into the freezer. Freeze for upto  8 weeks.
    • To Reheat. Let the banana bread defrost naturally to room temperature if possible, then reheat in microwave for 10 seconds.  If you can’t let it defrost naturally, microwave it at 50% power for 30 -50 seconds.

    This oat flour banana bread is way healthier than store  bought banana breads that are  loaded with sugars, and it’s easy to make.  It’s the ideal high fibre, protein packed, sugar free snack to keep your energy levels up and to enjoy with your morning coffee.

    Common Questions

    Can I substitute all purpose flour for oat flour in banana bread?

    You can substitute all-purpose flour for oat flour in banana bread at a 1:1 ratio. Keep in mind that oat flour may make the bread slightly denser and moister, so consider adjusting the liquid to achieve the desired consistency. The flavor may also vary slightly.

    Can you make banana bread in a square brownie pan?

    Yes and I do this often. Cook at the same temperature as if using a loaf tin for about 40 mins. Use a toothpick to check for doneness.

    I pretty much make this banana bread with oat flour every week because its my go to with my morning coffee? Its my breakfast, my morning snack and its so filling it sees me through until lunchtime!

    More Sugar Free Baking Recipes

    • Dairy Free Moist Banana Bread
    • Double Chocolate Banana Muffins
    • Easy Sugar Free Lemon Loaf
    • Warming Sugar Free Gingerbread Loaf
    • Healthy & Simple Date Loaf
    • Sweet Orange Polenta Cake with Orange Glaze
    • Low Carb Carrot Cake with Cream Cheese Frosting
    a single slice of oat flour banana bread resting on a platter

    Sugar Free Oat Flour Banana Bread

    Kim MorrisKimKim
    Indulge in moist, sugar-free banana bread made with oat flour for a healthier twist on a classic favorite.
    4.80 from 29 votes
    Print Save Saved!
    Course Snack
    Servings 10 slices
    Calories 175 kcal
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 45 minutes mins

    Ingredients
     

    • 2 cups rolled oats
    • 10 medjool dates (pitted)
    • ¼ cup monkfruit sweetener (brown or golden)
    • 4 medium ripe bananas
    • 3 medium eggs
    • 2 teaspoons vanilla essence
    • 2 teaspoons baking powder
    Prevent your screen from going dark

    Instructions
     

    • Preheat Oven: Preheat fan oven to 180°C/360 F. Lightly spray a 10 cm x 20 cm (4 inch x 8 inch) loaf tin with oil and line with baking paper.
      Or use a square pan - 20cm x 20xm (8x8 inch)
    • Soften Dates: Combine 10 medjool dates (pitted) and 1 cup hot tap water in a bowl. Let them sit for 10 minutes to soften and them drain or press out excess moisture. (can skip this step if dates are already soft and pliable)
    • Make Oat Flour: Process 2 cups rolled oats in the food processor until they resemble a flour consistency.
    • Make Batter: Add softened dates, 4 medium ripe bananas, ¼ cup monkfruit sweetener (brown or golden), 3 medium eggs, 2 teaspoons vanilla essence, 2 teaspoons baking powder, to the food processor containing the oat flour and blitz everything until a batter is formed.
    • Pour and Bake: Spoon mixture into prepared tin and smooth surface with back of a spoon. Bake for 40 minutes at 180 degrees fan forced (350 F) or until a skewer inserted into the centre comes out clean.
    • Rest and Cool: Let it cool in tin (covered with a towel) for 30 minutes before transferring to a wire rack to cool completely. Make sure to keep it covered while on the wire rack to prevent it from drying out. (storage and freezer instructions are in the notes below)

    Notes

    1. Ripe Bananas: Use overripe bananas for the best flavor. They should be heavily speckled or even mostly brown. They're sweeter and provide a more intense banana flavor.
    2. Oats: Big rolled oats are ideal to use as they are full of fibre and blitz up nicely to make oat flour. Alternatively you can buy oat flour from the supermarket.
    3. Sweetener: I used Golden Earth Brown Granulated Sweetener. It looks just like brown sugar and has the same consistency and taste but without the calories. Its also a natural sweetener without any nasties or aftertaste.
    4. Medjool Dates: These add moisture and sweetness to the banana bread. Medjool dates are soft and plump with a caramel like sweetness. They are also full of fibre.
    5. Eggs: these are the binder that hold the bread together. Fresh eggs at room temperature will give the best result.
    6. Storage: Store banana bread in an air tight plastic container at room temperature for 3 days
    7. Freezer Friendly: Absolutely. Slice into 8 portions, pop into ziplock bags and into the freezer. Freeze for upto  8 weeks.

    Nutrition

    Calories: 175kcalCarbohydrates: 37gProtein: 6gFat: 3gSaturated Fat: 1gFiber: 4gSugar: 10g

    Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.

    Wanna learn my secrets to maintaining a Sugar Free Lifestyle for the past 10 years?Get my FREE 5 Day email series where I'll show you how to master sensible snacking, how to create sugar free dessert truffles and how to make the perfect low calorie no sugar banana bread, plus more!

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    Comments

      4.80 from 29 votes (24 ratings without comment)

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      Recipe Rating




    1. William Flores says

      March 31, 2024 at 4:49 pm

      5 stars
      What happens if no baking powder is used?

      Reply
      • Kim says

        April 01, 2024 at 8:26 am

        If no baking powder is used unfortunately the banana bread will not rise and will be extremely dense. I would definitely recommend to make this WITH the baking powder.

        Reply
    2. Julie says

      June 06, 2022 at 8:08 pm

      5 stars
      Can you use almond with this recipe instead of oat flour?

      Reply
      • Kim says

        June 07, 2022 at 8:34 am

        I haven't tried this particular recipe with almond flour or almond meal, but you could probably achieve a similar result using either.

        Reply
      • Kim says

        March 13, 2024 at 4:57 pm

        Yes this should work!

        Reply
    3. Julian Acuna says

      May 14, 2022 at 4:24 pm

      5 stars
      Just came out of the oven 20 minutes ago. Had a taste and it is fabulous!!!
      Thank you very much for a wonderful, healthy recipe.

      Reply
    4. Jezer Michelle riju says

      April 17, 2021 at 9:46 pm

      Does it work well with stevia as well?

      Reply
      • Kim says

        May 12, 2021 at 8:52 am

        Yes, just make sure to use granulated stevia that measures like sugar.

        Reply
    5. Esther D says

      November 26, 2020 at 1:25 am

      5 stars
      I’m so happy I stumbled upon this recipe! It’s tastes amazing. I didn’t have sour cream so I switch it with yogurt. Still came out great and super moist. I thought I’d miss the flour but the oat flour tastes better in my opinion. I’m surprised. Lol. Thank you for the recipe! Looking forward to trying more of your recipes.

      Reply
      • Kim says

        November 26, 2020 at 5:02 am

        Thanks Esther. So glad you liked it!

        Reply
    6. Lori says

      October 15, 2020 at 1:28 pm

      5 stars
      I was skeptical about this bread so I didn't add walnuts as they are spending and it was hard enough to part with my expensive sugar on a possible fail recipie. But oh man was I delightfully surprised at how good this bread turned out. Moist and just right in flavor. I didn't think I was going to ever eat banana bread again. Im not worried about freezing it as it won't last long. 😁
      Next time I'm adding the walnut!

      Reply
      • Kim says

        October 20, 2020 at 5:49 pm

        So glad you liked it!

        Reply

    Hey I'm Kim

    I'm passionate about creating recipes that are lower in sugar and calories without compromising on taste or flavor! My areas of expertise are Dinners Under 500 Calories and Sugar Free Desserts!

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