Moist Oat Flour Banana Bread with Greek Yogurt

The aroma of freshly baked banana bread fills the kitchen, wrapping you in warmth and comfort. This recipe for Moist Oat Flour Banana Bread with Greek Yogurt comes together quickly and offers a delightful texture that keeps every slice soft and flavorful. The combination of ripe bananas and the creaminess of Greek yogurt ensures that this bread is both delicious and healthy.

This recipe is perfect for anyone looking for a simple yet satisfying treat, whether it’s for breakfast, a snack, or dessert. It’s great for meal prep, as the banana bread stays fresh for several days when stored properly.

Why You’ll Love This Recipe

• It’s incredibly moist thanks to the Greek yogurt and ripe bananas.
• Oat flour gives it a unique flavor while being gluten-free.
• Quick to make with minimal clean-up in just one bowl.
• Perfectly sweet and comforting, making it ideal for any time of day.

What You’ll Need

Gather these ingredients for a delightful little loaf of banana bread.

For the Bread

• 1 3/4 cups oat flour (225 grams, roughly 2 1/4 cups rolled oats)
• 4 oz (1/2 cup) unsalted butter, softened
• 200 grams (1 cup) granulated sugar
• 2 large eggs, at room temp.
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 5 oz (just over 1/2 cup) Greek yogurt, plain or vanilla
• 3 very ripe bananas (roughly 12 oz) *see note

For gluten-free, ensure to use gluten-free oats.

Substitutions & Swaps

• Unsalted butter can be replaced with coconut oil for dairy-free.
• Substitute Greek yogurt with apple sauce for lower fat.
• Use brown sugar instead of granulated sugar for a deeper flavor.

How to Make It

Here’s how to create this delicious banana bread step by step.

Preheat the oven

Preheat oven to 350°F (180°C) and grease a 9×5 loaf pan.

Blend the oats

In a food processor or high-powered blender, add the oats and blend until a fine flour texture is formed. This will take a minute or two.

Mix wet ingredients

In a large bowl, mix together the butter, sugar, eggs, and vanilla extract.

Mash the bananas

Add the bananas and mash into the wet ingredients, then stir in the Greek yogurt until combined.

Combine dry ingredients

Mix in the oat flour, baking soda, and salt until just incorporated.

Pour and bake

Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the top is golden brown and bounces back when gently pressed. A toothpick should come out clean without wet batter.

Cool down

Let the bread cool on a wire rack for 30 minutes before inverting out of the pan to cool completely.

How to Store It

Fridge: Keep for up to 5 days in an airtight container.
Freezer: Yes, it freezes well for future enjoyment.
Reheat: Microwave for 10-15 seconds or warm in the oven.

Tips for Best Results

• Make sure bananas are very ripe for best sweetness.
• Don’t overmix the batter to keep the bread tender.
• Greasing the pan well helps prevent sticking.
• Use a toothpick to check doneness to avoid under-baking.

Serving Suggestions

• Enjoy a slice with morning coffee for a great start to your day.
• Pair with a dollop of yogurt and honey for an indulgent snack.
• Serve warm with butter for a comforting dessert.