Best Oat Flour Banana Pumpkin Bread Recipe

The Best Oat Flour Banana Pumpkin Bread is the ultimate cozy treat to bring warmth and comfort into your home baking. Combining the natural sweetness of ripe bananas and the rich autumnal flavor of pumpkin, this loaf is moist, tender, and spiced just right. Using oat flour makes it wonderfully wholesome and lightly textured, with a hint of nuttiness that complements the pumpkin pie spice perfectly. If you’ve been searching for a flavorful, healthy twist on classic pumpkin bread, this recipe will quickly become your go-to favorite throughout the cooler months and beyond.

Ingredients You’ll Need

Every ingredient in this recipe plays an essential role in creating that perfect balance of flavor, texture, and color. From the ripe bananas that add natural sweetness to the oat flour that gives the bread its tender crumb, these simple yet thoughtfully chosen ingredients make the Best Oat Flour Banana Pumpkin Bread truly special.

• 1 cup ripe banana, mashed: Adds natural sweetness and moisture for a soft, tender crumb.
• 3/4 cup pure pumpkin puree (canned): Brings earthy flavor and vibrant color, packed with nutrients.
• 1 large egg: Provides structure and richness to bind the batter together.
• 1/2 cup coconut sugar: A healthier alternative to refined sugar with a caramel-like flavor.
• 1/4 cup pure maple syrup: Enhances sweetness with a subtle, deep maple note.
• 1/4 cup extra virgin olive oil: Keeps the bread moist without overpowering the other flavors.
• 2 tsp vanilla extract: Adds warmth and depth of flavor to the batter.
• 1 3/4 cup oat flour: The heart of this recipe, lending a tender, slightly nutty texture.
• 1 tsp baking powder: Helps the bread rise and stay fluffy.
• 1 tsp baking soda: Works with acidic ingredients to create lightness.
• 1/2 tsp ground cinnamon: Provides a comforting spice that complements pumpkin perfectly.
• 1/4 tsp pumpkin pie spice blend: Adds classic autumn flavors like nutmeg and clove.
• 1/4 tsp salt: Balances the sweetness and enhances overall flavor.
• 3 tbsp salted butter: For the rich and velvety maple glaze topping.
• 1/3 cup maple syrup: Sweetens and flavors the glaze with a distinct maple essence.
• 1 1/3 cup powdered sugar: Adds smooth sweetness and helps thicken the glaze.
• 1 tsp vanilla extract: Elevates the glaze’s flavor with a fragrant hint.

How to Make Best Oat Flour Banana Pumpkin Bread

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350℉ (175℃). Lining an 8×4 inch loaf pan with parchment paper is a great trick to ensure your Best Oat Flour Banana Pumpkin Bread doesn’t stick and comes out perfectly shaped. This simple prep step sets you up for easy baking and removal.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the mashed banana, pumpkin puree, egg, coconut sugar, maple syrup, olive oil, and vanilla extract until smooth. This part is crucial because blending these wet ingredients thoroughly guarantees an even, luscious batter that bakes up moist and flavorful every time.

Step 3: Combine Dry Ingredients

Add the oat flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt to the wet mixture. Gently fold everything together until just combined. Avoid overmixing here since you want your Best Oat Flour Banana Pumpkin Bread to be tender, not dense or tough. That gentle folding keeps the crumb light and soft.

Step 4: Bake Your Batter

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will soon smell like autumn heaven! When it’s done, let the bread rest in the pan for 10 minutes before moving it to a wire rack to cool completely—this cooling step is key before frosting.

Step 5: Prepare the Maple Glaze

While the loaf cools, melt salted butter and maple syrup together in a small pot over low heat. After a few minutes, transfer the mixture to a bowl and gradually whisk in the powdered sugar and vanilla extract, adding the sugar in portions until the glaze is smooth and perfect. If it’s too thick, a splash of maple syrup will loosen it beautifully. Taste it—the sweet maple flavor balances the spices perfectly.

Step 6: Glaze and Enjoy!

Once your loaf has completely cooled, spread the maple glaze evenly over the top to create a luscious, shiny finish. Let the glaze set for a few minutes before slicing. Now it’s time to grab a generous slice and relish every bite of the Best Oat Flour Banana Pumpkin Bread you just made. Trust me, you’ll want seconds!

How to Serve Best Oat Flour Banana Pumpkin Bread

Garnishes

Adding a light dusting of cinnamon or a sprinkle of chopped toasted walnuts can elevate the presentation and texture. A thin drizzle of extra maple syrup on each slice makes serving feel extra indulgent without overpowering the natural flavors.

Side Dishes

This bread pairs beautifully with a cup of spiced chai tea, coffee, or even a dollop of Greek yogurt for a balanced breakfast or snack. Fresh fruit like sliced apples or berries complements the sweet, cozy spices for a refreshing contrast.

Creative Ways to Present

Think beyond the loaf and slice! Turn leftover bread into mini bread pudding desserts or toast slices lightly and spread with nut butter for a wholesome snack. You can even cube it for a festive autumn trifle layered with custard and whipped cream—what a delight!

Make Ahead and Storage

Storing Leftovers

Wrap your Best Oat Flour Banana Pumpkin Bread tightly in plastic wrap or store it in an airtight container to keep it moist for up to four days at room temperature. Refrigeration is also fine if your kitchen is warm, just let it come to room temperature before serving.

Freezing

This bread freezes wonderfully. Slice first, then place slices in a freezer-safe bag or container separated by parchment paper to prevent sticking. It’s perfect for freezing up to three months and makes for a quick, wholesome breakfast or snack later on.

Reheating

To revive frozen or refrigerated slices, pop them into a toaster oven or microwave for a few seconds. You’ll enjoy that fresh-from-the-oven warmth again in no time, especially with a little extra maple syrup or butter melted on top.

FAQs

Can I substitute oat flour with another flour?

While oat flour gives a unique moist and nutty texture, you can try whole wheat or gluten-free flour mixes, but expect some changes in density and flavor. Oat flour is definitely key to the Best Oat Flour Banana Pumpkin Bread’s signature tenderness.

Is this banana pumpkin bread gluten-free?

Yes, if you use certified gluten-free oat flour, this recipe can be gluten-free. Just be cautious with other ingredients and cross-contamination if gluten sensitivity or celiac disease is a concern.

Can I use fresh pumpkin instead of canned puree?

Fresh pumpkin can work but should be cooked and pureed until very smooth. Canned pumpkin puree is convenient and has a consistent texture, which helps maintain the ideal moisture level in the Best Oat Flour Banana Pumpkin Bread.

How ripe should the bananas be?

The riper, the better! Overripe bananas with brown spots are sweeter and mash easily, making them perfect to add maximum flavor and moistness to the batter.

Can I make this bread vegan?

With a few swaps like using flax eggs instead of regular eggs and coconut oil instead of butter, you can adapt this recipe into a vegan version. Just note that texture and taste might shift slightly, but it will still be delightfully delicious.

Final Thoughts

If you’re craving a warm, comforting treat that brings the best flavors of fall into one loaf, the Best Oat Flour Banana Pumpkin Bread is the perfect choice. This recipe is easy to make, wholesome to enjoy, and endlessly versatile. I genuinely hope you give it a try and find it as delicious and satisfying as I do—your kitchen deserves a little slice of cozy happiness!

Print