Healthy 5-Ingredient Flourless Banana Bread

Just 5 ingredients to make this healthy loaf of banana bread that’s moist, oaty and naturally sweetened with maple syrup.

Healthy 5-Ingredient Flourless Banana Bread

I promise I’m not going all gluten-free on y’all over here, but my mom recently eliminated gluten from her diet to see if she has an allergy to it that might be causing some skin irritations, which inspired me to create a few more flourless baking recipes that I can bake for people who don’t or can’t eat gluten. I’ll probably never go gluten-free myself unless I have to for medical reasons, but if I had to, I know I’d survive. There are so many great recipes and products out there that allow you to enjoy baked goodies even if you can’t have gluten. But I can’t imagine a life without glutenous breads, cookies, donuts, etc.! 😉

So it got me thinking what are some classics that need to be reinvented so that those who don’t eat gluten can still enjoy them? Banana bread came to mind. It’s a breakfast favorite!

Healthy 5-Ingredient Flourless Banana Bread

I kept this recipe so simple that anyone can successfully bake it and so healthy you’d never believe it by how great it still tastes. Just 5 ingredients! And ones that you probably always have on hand: oatmeal, bananas, eggs, maple syrup and baking soda. That’s it, y’all! You just blend all of the ingredients together in your blender, pour the batter into a loaf pan and bake for 20-25 minutes.

Healthy 5-Ingredient Flourless Banana Bread

It’s one of those recipes I can bake amidst the craziness of a weekday morning and we can enjoy it warm right out of the oven before rushing out the door for the day. It’s also great the next day and the next as the sugars in the bananas continue to release and make the bread even moister and sweeter. Yum! Yum!

Healthy 5-Ingredient Flourless Banana Bread

I LOVE the texture of this loaf! It’s super moist yet still has a hearty oaty texture from the ground oats. Maple syrup and ripe bananas act as the sweeteners and are one of my favorite flavor combos. Have you ever dipped banana slices in a little maple syrup as a snack?! So delicioso!

You’ll fall in love with how easy this loaf is to bake and how great you can feel about eating it often for breakfast or a snack. I have the recipe memorized to where I can actually have it in the oven before my coffee even finishes brewing in the morning. That’s my kind of recipe, y’all! Hope you enjoy it too!



Healthy 5-Ingredient Flourless Banana Bread
Prep time
Cook time
Total time
Just 5 ingredients to make this healthy loaf of banana bread that's moist, oaty and naturally sweetened with maple syrup.
Recipe type: Breakfast
Serves: 10
  • 3 medium ripe bananas
  • 2 cups old-fashioned rolled oats
  • 2 large eggs
  • ¼ cup pure maple syrup
  • 1 teaspoon baking soda
  1. Preheat oven to 350°F. Lightly grease 9x5-inch loaf pan with non-stick cooking spray and set aside.
  2. Add all ingredients to a blender and blend until smooth and well combined. Pour batter into prepared loaf pan. (Garnish the top of the batter with thinly sliced banana, if desired) Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  3. Let loaf cool completely in loaf pan. Store bread in an airtight container in the refrigerator.

Healthy 5-Ingredient Flourless Banana Bread

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  1. Laura

    Hey, just wanted to say the first time I made this bread it turned out perfect other than I had to bake it for about an extra 10 mins, which is no big deal. The second time I added the oats first in to my blender then the other ingredients and my blender was having trouble, I think it got too dense in the bottom once some moisture hit it. So next time I will follow the ingredients list from top to bottom and it will work better. Thank you muchly for this recipe, it’s super easy and fast to prepare and very yummy!! I love it.

  2. Sarah

    Hi Maegan: Thanks so much for this amazing recipe! I substituted the maple syrup with honey, added a layer of walnuts under the banana slices and sprinkled approximately 1/2 tsp of coconut sugar on top. Lastly, I had to bake it for another 25(ish) minutes, but, again, it turned out amazing. I’m adding this bread to my holiday gift baskets, so thanks again!

    P.S. Cannot wait to try your flourless pumpkin bread – it will also likely be another gift basket addition:).

    • MaeganMaegan

      Hi Gemma! I don’t provide nutritional information on my site at this time, but you can easily plug the ingredients into an online nutrition calculator. Just google “free online nutrition calculator”. I hope this helps. Enjoy!

      • yvonne wages

        Hi Maegan,I just came across this recipe,had to try it immediately,it was amazing,please post more of your delicious recipes,loved it.

        Thank you

  3. Karen

    Hi Maegan
    I love this recipe. It’s so easy to do I throw it all in the nutribullet. I don’t have maple syrup but honey works well as a substitute although I use less if the bananas are very ripe. Lastly I throw in some raisins and cinnamon as it’s a favourite flavour combination here

  4. I just baked a loaf now, and couldn’t wait for it to cool completely before eating a slice (the aroma was so enticing!). This is wonderful! I have IBS, and wheat seems to be one of the things that sets off my symptoms, so I’ve been missing the goodies. I’ve been combing the ‘net for gluten-free recipes that did not include unusual ingredients (like xanthan gum) that seem to cause more issues for me. This banana bread fits the bill perfectly! It’s good, healthy, and very easy to make! Your Mom is very lucky to have such a good daughter! Thank you from somebody else’s Mom. 🙂

  5. Cathy

    Pretty good for only being 5 ingredients. It was a little bland even though I did use very ripe bananas. Next time I may add pumpkin. Took twice the time to bake than the suggested time. Overall it was a good recipe with clean and easy ingredients.

  6. Therese

    This is the best GF banana bread recipe and so moist and yummy! I added dark chocolate chips and walnuts. This is my new fave banana bread recipe.

  7. Kerry

    The banana bread was awesome. I did sprinkle organic coconut sugar..and yes a few chocolate chips…. on the top. So delicious I almost ate the whole loaf myself. Kids loved it!!

    • MaeganMaegan

      Hi Sally! I haven’t tested the recipe with agave, but I think it would be a great substitute. You might want to reduce the oven temperature by 25° and maybe even tent the bread with foil toward the end of the baking time as agave tends to brown faster. I hope it turns out great! Enjoy!

  8. Michelle

    I have made this recipe several times love it! Trying to make it again and only have one cup of oat. What can I sub for the other cup needed?

    • MaeganMaegan

      Hi Michelle! You could try substituting the other cup of oats with cornmeal, flour, quinoa, buckwheat, millet, or even crushed cereal such as corn flakes or Rice Krispies. Not sure how any of these would turn out as I haven’t tried it, but hoping you have something that works well in its place. Enjoy!

    • MaeganMaegan

      Hi An! I usually recommend 1/4 cup mashed banana or 3 tablespoons applesauce in place of 1 egg in baked goods, but for this recipe, I would recommend replacing the egg with 1 teaspoon of baking soda mixed with 1 tablespoon of white vinegar to get the leavening benefits that the egg provides. Hope this helps. Enjoy!

  9. Sha

    I just made this and thanks so much for sharing! Mine turned out great and it’s less of a cake (like most quick breads tend to be) and more like a bread 😊 and that’s what I was looking for exactly when trying out quick bread recipes.
    To be honest, I humbly admitted I did not follow the recipe to a T. I already have oat flour on hand (store bought, organic) so I gave the blending step a miss. All I used was a bowl and a fork. Mashed the bananas with a fork, add eggs and beat them together like I would to make an omelette, added 2T maple syrup and 2T date syrup (only because I ran out of maple syrup) and continue mixing with a fork.
    Then I added the oat flour and here is where I steered from the recipe, I used 1tsp of homemade baking powder instead of baking soda just because I felt I needed the bread to rise more and since this recipe doesn’t call for any acids I guess I could ditch the soda altogether.
    I did top the bread with sliced banana and threw in some roasted cashew.
    This bread is so easy with so few healthy ingredients and tasty and I look forward to baking it again in near future and may play around with the add ins.
    Thanks for providing a base for an easy GF banana bread, something me and my son (both of us GI) can enjoy.

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