Healthy 5-Ingredient Flourless Banana Bread that’s moist, oaty and naturally sweetened with maple syrup.

Healthy 5-Ingredient Flourless Banana Bread

Simple, Delicious Flourless Banana Bread

Want to enjoy banana bread without gluten, sugar or specialty ingredients? This Healthy 5-Ingredient Flourless Banana Bread is simple, delicious and so easy to make. 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.

Healthy 5-Ingredient Flourless Banana Bread

Gluten Free, Okay by Me!

My mom inspired me to create a few more flourless baked goods, like this flourless banana bread recipe, that I can bake for people who don’t or can’t eat gluten.  There are so many great recipes and products out there that allow you to enjoy baked goodies even if you can’t have gluten.

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!

This gluten-free banana bread recipe is also dairy-free, which can be another tricky ingredient for sensitive digestive systems. I don’t use almonds (or almond flour), walnuts, or pecans in my recipe, either, so no worries for those with nut allergies. And with no added salt, it’s low in sodium, too. And still, it’s incredibly delicious!

A hand holding a slice of flourless banana bread with a bite out of it.

Watch Me Make Flourless Banana Bread!

5-Ingredient Simple

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!

No white or brown sugar, baking powder, specialty gluten-free flour flours or coconut oil. And, in case simplicity is your thing, skip the bowl and the whisk. With this recipe, there’s no need to stir. You just blend all of the wet ingredients and dry ingredients together in your blender, pour the batter into a loaf pan and bake.

A loaf of flourless banana bread on a marble cutting board.

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 more moist and sweet.

More Easy and Delicious Flourless Recipes

The only thing easier than making these Easy and Delicious Flourless Recipes is falling in love with them. Made without flour and packed with flavor, these flour-free alternatives are sure to become family favorites.

Flourless brownies, flourless apple bread, flourless chocolate cake and flourless peanut butter cookies.

What Do I Need to Make Flourless Banana Bread?

(see recipe card for measurements and details)

  • Ripe bananas
  • Large eggs
  • Pure maple syrup (or honey)
  • Baking soda
  • Old-fashioned rolled oats
  • 9×5-inch loaf pan
5-Ingredient Flourless Banana Bread by The BakerMama

How to Make Healthy 5-Ingredient Flourless Banana Bread

  • First, preheat oven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside.
  • Add all ingredients to a blender, in the order listed, 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 30-35 minutes or until a toothpick inserted in the center comes out clean.
5-Ingredient Flourless Banana Bread by The BakerMama
  • Let loaf cool completely in loaf pan. Store bread in an airtight container on the counter for 2-3 days or in the refrigerator for up to a week. That’s it!
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!

More of The Best Banana Bread Recipes

From classic banana bread to flourless to chocolate and everything in-between, you won’t want to miss any of The Best Banana Bread Recipes!

4 banana bread recipes

If you make my 5-Ingredient Flourless Banana Bread, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!


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Healthy 5-Ingredient Flourless Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 68 reviews
  • Author: Maegan – The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 10
  • Category: Breakfast


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


  • 3 medium ripe bananas
  • 2 large eggs
  • 1/4 cup pure maple syrup (or honey)
  • 1 teaspoon baking soda
  • 2 cups old-fashioned rolled oats


  1. Preheat oven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside.
  2. Add all ingredients to a blender, in the order listed, 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 30-35 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 on the counter for 2-3 days or in the refrigerator for up to a week.


3 medium bananas is about 1-1/4 cups mashed banana or 1 pound.

Oven temperatures vary so just make sure you test it with a toothpick to make sure it’s baked all the way through. Mine usually takes right at 30 minutes, but others have said theirs takes closer to 40-45 minutes.

Try not to over-blend the batter as this will cause the oats to warm and start cooking into oatmeal which will prevent the loaf from baking with a bread-like texture.


Ninja Blender/Food Processor
Magnetic Measuring Spoons
9"X5" Loaf Pan
Cooling Rack


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About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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  1. I tried this recipe for the first time. This bread is so good. I can’t believe it’s healthy. I can’t wait to try other recipes. Thank you for sharing ❤️

    1. Hi, Riana! YES! You can leave it out and the bread will still taste great. It just won’t have as airy of a texture. If you leave it out, expect it to be more dense like an oat bar texture. Hope this helps! Enjoy! ❤️

  2. This is my first time trying this recipe and I gotta say I enjoy it. I am trying to eat healthier and trying to lose weight so when I can enjoy the things I like, but in a healthier version I am all for it and this banana bread is really good I like it!!😍❤️

  3. I really enjoyed this recipe. I have been trying to eat healthier and that doesn’t always mean enjoying my food. This will be on my regular rotation. Thanks

  4. I’m so happy I found this recipe, I’ve been looking for low sugar and no flour deserts to bake, and I made this last night and my sister and I loved it!
    Thanks you!

  5. Thank you !
    This was delilsh pretty healthy too .
    I added less maple syrup and it still was super yummy .

    1. Hi Angela! Yes, you can definitely substitute the honey with agave. They’re very similar and can be substituted with a 1:1 ratio. I would recommend substituting with light agave for the most similar taste and texture. I hope this helps. Enjoy!

  6. This is so moist and delicious!! The second time I made it I added a cup of crushed pineapple to make a healthier version of hummingbird cake – so good!!

  7. Turned out great! Nice and moist, really yummy with some salted ghee on top. I love that there’s only a few ingredients and it’s not very sweet. It makes for a great base recipe you can dress up at will. I only had 2 bananas, so used 1/2 cup homemade apple-pear sauce instead of the 3rd banana. I used Zego oats, and blended them first since I don’t have a large blender and can’t nearly fit the whole thing in my little Ninja. Then I blended wet ingredients separately, then hand-mixed them together. Next time I’d add some warming spices and a pinch of salt. I’m excited to add chocolate, blackberries, vanilla.. try out some fun combinations!

  8. Love it so much, it’s a hit with my whole family! I’ve made this about 4 times now. I’m so grateful to have found this recipe, thank you!!

    One question, do you happen to know the nutrition stats?

  9. Followed the recipe exactly, then added 1/2 cup semi sweet chocolate chips. The only other thing I did different was to use an 8×8 glass baking dish rather than a loaf pan. Baked about 29 minutes. It was very flavorful and moist. Perfect density too. Will be making this regularly! Thank you for a great recipe!

    1. Hi, Lisa! Thank you for sharing the baking time in an 8×8. That will be so helpful to others! And I am so happy you enjoyed the recipe. Adding chocolate sound amazing.

  10. This is really good! I added a half cup of milk chocolate chips and a half cup of walnuts. Plus a dash of salt and a teaspoon of vanilla extract. Super moist and yummy!

    1. Hi, Sarah! I haven’t tried it myself, but I have had several people message me about substituting with flax eggs and that it was successful. It’s certainly worth a try as the flax eggs would compliment this recipe well. Enjoy!

  11. This came together really quickly and despite the lack of added fats/oils was pretty tasty. However, it needs a little salt to help bring out the flavor (I find that this is so often forgotten in baked goods). Also, next time I will try blending about half the oats on their own first to give it a finer texture and then add all the other ingredient and blend again. But I will definitely be keeping this recipe & try some of the other add-ins that others suggested.

  12. I made this tonight…yum! Super delicious!!!

    I thought the loaf might come out heavy. It was light and moist and flavorful! Next time I might toss in nuts!

    Thanks for this great recipe!

  13. I was worried that this bread would not be sweet enough (because I know some “healthier” versions aren’t very flavorful and sweet enough), but this banana bread was perfect and super delicious (plus easy to make)! Will definitely be making again.

  14. This is amazing! I actually used agave instead of maple syrup and only used 2tbsp (vs 1/4 cup) then added 2tbsp of all natural, no sugar added almond butter. Omg so good and great for my 1 year old.

    1. Hi, Starr! Thank you for sharing your modifications! That’s so helpful. And I’m so happy you all enjoy it so much!

  15. We make this every week! My husband is obsessed with it, and I’m glad because he usually grabs a sugary protein bar for breakfast.
    I add hemp seeds and ground flax to the batter. Delicious with some peanut butter.

    1. Hi Jen! I’m so happy to hear y’all enjoy it as much as we do. I love that you add hemp seeds and ground flax to the batter. And we also love it with a spread of peanut butter! I hope you continue to enjoy for years to come! Thanks for sharing!

  16. A question really! Have you ever tried using the blender to first turn the oatmeal into an oat flour and then hand mix the ingredients? I’m just super curious if it would make a lighter loaf. Or would it possibly be heavier??

    1. Hi, Rhonda! Aw, thank you so much! I’m really glad you enjoy it. Definitely one of my favorites, too.

  17. Love theses so does my family! I didn’t have a big loft pan I had a 8 mini loft pan. I was going to bake for 30 mins. But I took them out around 23 mins cause they looked done and I could have took them out earlier then that they were a little over cooked but still so good! Thank you for the recipe❤️

  18. Made this as a batch of mini muffins and one 1 1/2 thick loaf banana bread. I used saba bananas which are the more traditional Filipino bananas. They are denser and less banana-y. I had some frozen ones from an Asian store near me. I just microwaved until they are soft enough for me to cut in 1″ chucks with my fork. I also tried to completely eliminate add sugar but I stuck some vegan chocolate pieces in some of the muffins. I also used Bob Red Mills egg replacer because I baked a lot when I was vegan and used to tasting raw batter as long as there’s no all purpose flour involved. I had to add about 1/2 of almond milk to help stuff blend even in my powerful Vitamix. Thank you for a very forgiving recipe! Sugar free is interesting but totally doable! Maybe I’ll add 2 tablespoons of agave syrup or Dates Sugar next time. Thanks so much again! Keeping this recipe!

    1. Hi, Michelle! Thank you so much for sharing your adjustments! I love hearing other ways to make this recipe. I’m so happy to hear you enjoyed it!

  19. I love this recipe. I have made it many times now and it always turns out great. I make it in a muffin pan and git 12 of them every time. When I share them with family and friends they think it is a wonderful treat.

  20. Glad I came across this recipe as I’m looking at how I’m going to use up all the bananas in the fridge. I wonder if this would work in an air fryer? Because I don’t have an oven. 😅

    1. Hi, Denise! And I don’t have an air fryer so I have no idea! You’ll have to let me know if it works! Good luck and enjoy ❤️

  21. Turned out great, may or may not have added a handful of chocolate chips sprinkled over the top before baking! Delicious!

      1. Thank you so much for the recipe. My 12 year old son absolutely loves it and takes a slice to school everyday. It’s so easy and delicious.

      2. Hi, Melanie! I’m so glad to hear he loves it so much. Definitely one of my favorites!

  22. This turned out like a nutrient brick. No flavor and incredibly dense. Feeling like the reviews must be monitored as I followed the recipe to a T and ended up with a heavy hunk of flavorless bread.
    Would try again though.

    1. Hi, Abby! Yes, reviews are monitored but every reply gets published. I’m so sorry it didn’t work for you. I can’t say for sure, but it sounds like it may have been over-blended. I hope you will try again! It’s one of our favorites.

    2. I have another recipe similar to this. The biggest difference between the two is that the other recipe has 1/4 cup of nut butter (I can’t have nuts so I used sunbutter) and 1/2 cup of non dairy milk. Also 1/2 tsp of salt and a pinch of cinnamon. Maybe try them again making these additions.

    3. my family and I genuinely love this recipe, so that is not fair to assume/day. I did add a tsp of vanilla.

  23. Love it! Even with my sloppy measurements and additional half banana, they turned out great! Would recommend

  24. This turned out yummy, I did have to cook it longer than said, it was still wet inside. I cooked for 40 minutes. Nice treat with my coffee.

    1. Hi, Kim! I’m so glad you enjoyed it. As far as baking time goes, I wonder if your oven runs a bit cool? Mine is usually done right at 30 minutes. Regardless, I’m so happy you liked it!

  25. Make this 1-2 times a week for *years*. The go-to snack in our house. Of course, it comes out differently depending on the size and ripeness of the bananas as well as the age of the baking soda. I’ve sometimes made it using extra eggwhites, replacing the maple with Splenda for no-sugar friends. Good, not as good. Great with a handful of walnuts mixed in or Hersey’s Cocoa.

    Sometimes, we’ll frost it with whipped cream cheese lightly sweetened with Equal.

    How would you adjust the recipe if you wanted to use STEEL CUT OATS rather than oatmeal? OATBRAN rather than oatmeal?

    1. Hi Alice! I love hearing that you bake and enjoy this recipe often and with successful variations. Thanks so much for sharing! I haven’t tested the recipe with steel cut oats or oat bran so I couldn’t say for sure how it would bake and if any ingredients would need to be adjusted to accommodate the difference in texture. It’s certainly worth a try though, but I would recommend using quick cooking steel cut oats and regular steel cut oats would not blend into the flour-like texture you’d need it to for the loaf to bake with a bread-like texture. Let us know if you give it a try. I hope you continue to enjoy!

    1. Hi Paula! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online recipe nutrition calculator like: Hope this helps. Enjoy!

  26. I doubled the recipe (still used 1/4C honey) and I baked the banana bread in a 9 X 12 in baking pan. I added 1t. cinnamon. The 2C oats seems to be needed to be processed/ground down to 1 1/2C (doubled it’s 3C) so I used 1C Bobs Red Mill Baking Flour and 2C whole wheat flour. It turned out so good. Bake time was checked at 30 minutes and needed 15 minutes more. Thank you for this healthy, easy and delicious banana bread!

  27. I love this recipe and use it all the time. I like that it’s not super sweet, and the texture from the oats is great. I often add some vanilla, cinnamon, and nutmeg. I’ve made it with thawed frozen bananas, too, and it works. But it does take longer to bake in my oven than this recipe indicates (sometimes closer to 50 min!)

  28. So easy to make and delicious. I sprinkled chopped pecans on top before baking. I think it was missing “something,” but not sure if it’s a pinch of salt or vanilla or what. Nevertheless, it’s still delicious & I love that it’s a healthier version.

  29. I don’t know how this will taste, but my house smells amazing! Not sure if I can wait for it to cool or not.

  30. Love this! Have made it a few times and instead of eggs use Bob’s Red Mill egg replacer for a vegan option. Also used a pan that’s 8×3 so had to bake it for longer- about 40 mins.

  31. I have a sensitive digestive system, but I can’t live without Banana bread. This recipe saved my life haha, I tried it yesterday and the results surprised me, it was even better than regular banana bread. The sweetness is appropriate for my tastes.

  32. I was staring at 2 very ripe bananas on my counter, wanting to do something with them instead of throwing them away but also realized I didn’t have enough flour for a traditional banana bread. So I dug around the internet until I found this recipe. Since I didn’t have enough bananas, I used apple sauce to make up the difference (about 1/2 cup) which worked just fine and although the finished product didn’t have as much banana flavor, the nuttiness of the oats and the moist texture was excellent. Every morning I’d have a warm, buttered slice until it was all gone. Thanks for this recipe, it was truly ‘a find’!

  33. Is there a substitute for honey / maple syrup? Like blended dates with water? or an extra banana instead?Trying to really minimize sugar.

    1. Hi Beatrice! I haven’t tested the recipe without the honey or maple syrup, but I’ve had people tell me that they had great success just leaving it out of the recipe. Just make sure you have really ripe bananas for plenty of moisture and flavor. It certainly wouldn’t hurt to add an additional small banana. I hope it turns out just as great! Enjoy!

  34. Just looked at the recipe again. It seems I made an addition that I forgot about – 1/2 a stick of butter 🙂 I hadn’t realized that wasn’t in the original recipe. Highly recommend!

  35. This is a great recipe. Thank you! We’re usually using it for a breakfast treat, so we leave out the maple syrup and it’s still sweet enough. Sometimes I’ll add a sprinkle of stevia if my bananas are smaller, or just add a 4th banana. It’s a good base for adding other flavors too: vanilla, lemon zest, nuts, etc.

  36. Thanks for this recipe. Was delicious. Made it today with honey as the sweetener. I whisked the egg whites and folded that into the batter to make a less dense structure.

  37. I didn’t have three banana’s so I added 1/4 cup of nonfat greek yogurt with 2 bananas and it was soo good. I also layered in two tablespoons of chocolate chips, which was the perfect amount to add a little something special!

  38. i do no waste cooking, i cut stem and bottom tip off bananas and blended the entire (w/skin) thing in the recipe- turned our GREAT- will try the apply one next

  39. Do you by any chance have the macros for this recipe? In the process of making it for my teammates, so excited to try!

    1. Hi Amy! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you used into a free online nutrition calculator like: Hope this helps. Enjoy!

  40. This recipe is now being shared in Namibia! Simple, quick, easy and delicious. I only have a small blender thingy so had to blitz it in 2 halves but it worked beautifully. Thanks so much.

  41. I had a bunch of beautiful bananas left out in the car overnight and they all froze! I came across this recipe and it’s incredible! Made it twice once in muffins once in bread added walnuts and almost no maple syrup to the second batch because the bananas were so sweet already. I absolutely love it and the site I don’t subscribe to sites but you got me with this one! I have a sister who is gluten-free and these do not taste like gluten-free and the textures wonderful

  42. Thank you so much for the receipe I just baked one and my whole family loves it!
    I made one important modification – I skipped the syrup/honey completely – it’s always puzzled me why anyone would add sugar (and honey, syrup are nutritionally basically a tastier form of sugar) to a banana bread (which is already so sweet/loaded with natural sugar???
    Now it’s not only tasty but also much healthier -let’s stop poisoning the kids with sugar!

  43. This might be a obvious answer but, I do not have a blender do you have to use a blender or is the blender needed to more so make oat flour? Really want to try the recipe but at this time I can’t purchase a blender

    1. Hi Lauren! If you can replace the oats with oat flour, you can still bake the bread without a blender. The blender does help blend the eggs and other ingredients together so the loaf rises and bakes into a bread-like texture using oats, but oat flour will bake up just as great. Enjoy!

  44. I make this every few days because I eliminated salicylic acid in my diet 6 months ago due to gut issues. It’s divine! I often add an extra banana, a little organic vanilla extract, and sometimes will add really good cocoa powder for a chocolate version. I use butter for the “grease” and bake for 25-30 minutes in a square pan. Perfection!

  45. Hi,
    I made this last night, delicious. Mine gave out very heavy & dense, is this how yours came out ?
    Did I do something wrong ?

    1. Hi Steph! It sounds like you might have over-blended the batter which would have started heating/cooking the oats and prevents the from baking with a tender bread-like texture. That or you might have over-baked it. Hope this helps and that you’re able to try it again with better results. Enjoy!

  46. My family absolutely LOVE this recipe!
    I add dark chocolate chips to mine.
    It freezes so well and a great treat for my kids at school too.
    Making another one as I type this 🙂