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Oat Banana Bread (gluten-free)

This healthy banana chocolate chip cake uses all oat flour and no sugar--it's truly a cake that you can feel good snacking on!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 2 cups oat flour
  • 2 tablespoons almond flour or meal
  • 1 tablespoon cornstarch
  • 1.5 teaspoons baking powder gluten-free if needed
  • ½ teaspoon baking soda
  • generous ¼ teaspoon table salt

  • ¾ cup mashed banana 2 medium/large bananas
  • ½ cup plain yogurt if you only have Greek yogurt, whisk 1/4 cup with 1/4 cup milk to thin it
  • ¼ cup honey
  • 1 egg
  • 1 tablespoon olive oil
  • 1 teaspoon vanilla extract
  • 1/3 cup semi-sweet chocolate chips


  • Preheat oven to 350 degrees F and grease a standard-sized loaf pan, 8x8" pan or 6" cake pan (I recommend a loaf pan).
  • Whisk together the oat flour, almond flour, cornstarch, baking powder, baking soda and salt.
  • In a separate bowl or measuring cup, combine the wet ingredients.
  • Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the chocolate chips. Scrape mixture into prepared pan and bake for one of the following times:
  • If using a loaf pan, bake at 350 for about 40-50 minutes (check it at 35 minutes).
  • If using an 8x8" pan, check it at 25 minutes and add 3-5 minutes more baking time until done.
  • If using the 6" cake pan, bake for 20 minutes at 350, then lower the temperature to 325 and bake for 15-18 more minutes.
  • Bread is done when the top springs back lightly under your finger. If inserting a tester (i.e. toothpick or fork), just watch to make sure there's no raw batter oozing off of it.


This can be made gluten-free if you make sure to use gluten-free oats and gluten-free baking powder.
Inspired by here.

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