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

Healthy 5-Ingredient Flourless Banana Bread

Gluten Free, Okay by Me!

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 baked goods, like this flourless banana bread recipe, 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! 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!

Healthy 5-Ingredient Flourless Banana Bread

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.

CLICK HERE for all of my flourless quick bread recipes. They’re all easily made in the blender with minimal ingredients and you’d never believe they don’t have any flour, butter, oil or granulated sugar in them.

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!

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. 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 Flourless Pumpkin Bread {6 ingredients}

More Delicious Quick Bread Recipes

If you love this recipe, you’ll also love my 4-Ingredient Flourless Chocolate Chip Banana Bread, Flourless Chocolate Banana Bread, Healthy Flourless Apple Bread, Healthy Flourless Pumpkin Bread.

Easy Delicious Flourless Recipes by The BakerMama

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!

xoxo,

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Healthy 5-Ingredient Flourless Banana Bread

  • Author: Maegan – The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 10
  • Category: Breakfast

Description

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


Ingredients

  • 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

Instructions

  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.

Notes

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.

PRODUCTS USED TO MAKE THIS RECIPE:

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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Comments

  1. 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!!

  2. 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!

  3. 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?

  4. 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.

  5. 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!

  6. 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.

  7. 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!

  8. 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.

  9. 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!

  10. 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!

  11. 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.

  12. 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❤️

  13. 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!

  14. 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.

  15. 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 ❤️

  16. Very grateful for this recipe – it’s fantastic! Thank you Bakermama from a baking Londoner.

  17. 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!

  18. 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.

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

  20. 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!

  21. 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: https://whisk.com/recipe-nutrition-calculator/ Hope this helps. Enjoy!

  22. 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!

  23. 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!)

  24. This recipe is so awesome. You can customize it easily, and even kids can make it themselves! Thank you!

  25. 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.

  26. 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.

  27. 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.

  28. 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.

  29. 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’!

  30. 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!

  31. 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!

  32. 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.

  33. 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.

  34. 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!

  35. 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

  36. 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: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

  37. 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.
    Judy

  38. 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

  39. 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!

  40. 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!

  41. 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!

  42. 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!

  43. 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 🙂

  44. I made this today and followed the recipe. Had it in the oven for over an hour and it still did not bake through. Do the oats have to be blended beforehand and then fill 2 cups? Maybe this was the mistake? It smelled delicious but really don’t know what went wrong, I had to throw it out 🙁

    1. Hi zaza! It sounds like you might have over-blended the batter. If the oats are over-blended, they will start to warm and cook into oatmeal which prevents them from baking into a bread-like texture. If you find that your blender overworks the batter to get it blended all the way or heats the batter too much, I would recommend blending the 2 cups oats first and then just mixing them with the other ingredients in a mixing bowl. Hope this helps and that you’re able to try it again with success.

  45. Hiya, I tried this recipe yesterday but the middle/bottom is hard and dense (perhaps undercooked) even though it was in the oven for over 45 mins. I can see you have said in other comments that you can over blend the recipe which causes the oats to start cooking, how long would you recommend to blend this for to avoid this from happening?

    Thanks!

    1. Hi Sophie! I use a Ninja blender and blend the batter for about 10 seconds, scrap down the sides and then blend for another 10-15 seconds until the ingredients are combined and the oats are mostly ground. Hope this helps and that you’re able to try the recipe again soon with better success. Enjoy!

  46. 5 stars! I am finicky about my banana bread or muffins and I haven’t found “my recipe” until this one. This was the first no oil recipe I had tried, and it made the difference for my taste buds. This recipe is perfect for those who don’t like baked goods too sweet. I used honey (preference), put chopped walnuts on top and sprinkled with cinnamon and coconut sugar (lightly). I wanted muffins, so I baked at 375 F for 18-20 minutes. We also did some with chocolate chips but much preferred the nut version. I subscribed to your page and look forward to more recipe searching !

    1. Hi Jessica! I’m so happy to hear you love this banana bread as much as we do. Thank you so much for sharing! Continue to enjoy!

  47. This sounds delicious!! I’m on WW do you think in could substitute sugar free syrup out to lower the points?

    Thanks!!

  48. Wow the effort and detail you have put in this is absolutely amazing. I’m so thankful I found your blog. Keep up the beautiful work. Bless you.

  49. Hi, sorry if this question was already answered but I’m wondering if you think steel cut oats could be used instead?

    1. Hi Heather! I would not recommend using steel cut oats because you would have to cook them first and then they wouldn’t bake into a bread-like texture as the loaf bakes. Rolled oats are best for this recipe. Enjoy!

  50. Tip: First put the oats in the blender and blend into a ” fine sand”. Easy, filling and delicious 😋!

    1. Hi Shanice! Yes, you can use quick cooking oats. Just be sure to not over-blend them. And yes, you can definitely stir blueberries into the batter before pouring it into the baking pan. Enjoy!

  51. I loved how this recipe is quick and easy. a great collection of healthy ingredients and a perfect way to use up ripe bananas.

  52. Hi Megan, I tried this recipe and its delicious! I added cinnamon, natural peanut butter, vanilla extract and chop chip (i know a bit cheeky) but it was scrumptious. Thanks for sharing the recipe!

  53. This banana bread is AMAZING! I’m always looking for good banana recipes because I live in Florida and have several banana plants in my backyard. It’s hard to come up with ways to eat 80 bananas when they all ripen at the same time. 🙂 Enter, your banana bread! I love it! It is my go-to banana bread now because 1) it’s easy! 2) it’s fast! 3) I always have the ingredients on hand! 4) it’s healthier than traditional banana bread and 5) it’s DELICIOUS! Win-win-win-win-win in my book. I cut the recipe in half and bake them in little mini loaf pans because I will sit down and eat an entire full sized loaf of this stuff given the chance. (Also, not sure what super blender you are using, but my little blender couldn’t handle the oats so I used my food processor, which does the job beautifully, but can only fit half the recipe at a time.) So thanks for this recipe, because it is my new favorite way to use my bananas!

  54. Interesting! I had never made a cake or bread without flour. But, since I have tried this one, I am a fan. Indeed, bananas are healthy, and I must say it is a good way to give yummy yet sweet treats to everyone.
    Thanks for sharing!

  55. Just made this and it’s delicious! Didn’t have honey or maple syrup so I added a smidge if agave and a dash of vanilla and cinnamon. Love it!

  56. Hi Maegan! I love this recipe and am wondering if I might be able to make it into muffins? Have you ever tried this? If so, how should I adjust the bake time and temp?

    1. Hi Katie! So happy to hear you enjoy this recipe. Absolutely, the recipe bakes up great as muffins. Just reduce the baking time to around 20 minutes. Be sure to check the center of each muffin with a toothpick to make sure they’re baked all the way through. Enjoy!

  57. I have made this recipe a couple of times now and it’s amazing! It comes out super moist. I wanted to make it today but didn’t have enough bananas so I made it with one banana, an apple and strawberries. It’s in the oven now. I can’t wait to taste how it turns out!

  58. This recipe is amazing! I used the honey not maple syrup and it was perfect. Would love to figure out what a sugar free option would be.

    Added a little vanilla bc everything is better with vanilla! Also added pecans into the blender and sprinkled some on top. For added fun I folded in some dark chocolate chips at the end 🙂

    Served with a small scoop of ice cream – Husband went gaga over it!

    1. I’ve made it without any sweetener or with just a sprinkle of stevia. Good both ways. The bananas make it sweet.

  59. thanks a lot for the recipe. the bread is amazingly simple and so tasty! My first yummy banana bread!

  60. such a good recipe i make this all the time!! (i do add extra bananas though)

    1. Hi Jodie! You really need the oats to be blended with the other ingredients for the texture of the bread to bake correctly. Do you have a food processor, chopper or something you could grind the oats in. You could also use oat flour if you happen to have it. Hope this helps. Enjoy!

      1. So I made this yesterday as muffins. First thing I did was blend in the blender the oats by itself into a “fine sand”. Then I added the other dry ingredients and stirred. Then I added the wet ingredients & blended. I didn’t have any eggs so I substituted it for 6 tbsp mayo. I also added 1 tsp cinnamon and vanilla extract .
        Delicious and filling😋!

  61. I believed that I did this once and now back again with more questions. What type of oven did you use to bake pls? Was it a fab one? And what degree in Celsius do u recommend?

    Thank you so much

    1. Hi Nana! We have a KitchenAid Superba oven. It’s been very good to us. Bakes very consistently. 350 degrees Fahrenheit is about 180 degrees celsius. Enjoy!

  62. Looks delicious ! I was wondering if you could post recipes for school lunches? I’m trying to eat healthier while trying to balance out homework and exercise and I would like some simple, quick and healthy lunch recipes. Thanks 🙂

    1. Hi Hope! No, I do not give permission for my recipes to be reposted. You are more than welcome to link to my blog for the recipe, but please do not post my recipe on yours. Thank you!

  63. My grandchildren and I love it. I blended the oats in my bullet first and túrned them into a flour consistency. I was at my daughter’s, and didn’t have a full size blender, so I mixed the rest by hand. First we mashed the bananas in one bowl, other bowl I put oat “flour” , eggs, baking soda, and substituted honey for maple syrup. Poured bananas on top and used a spatula spoon to mix together, added craisens. Divided the batter into 2 bread pans coated with coconut oil non stick spray. Baked about 35 minutes and it came out amazing, moist and delicious. I’m happy as is, but my son in law felt it was a little blander than regular banana bread. I’m thinking for 1/4 the calories it’s delish. But I will try adding a tsp salt, tsp vanilla, and tsp cinnamon. Won’t add calories, and will add a little more depth. But it’s definitely a winner I’ll be going to again and again. Thank you.

  64. Hello! Thank You for this amazing and easy recipe! Y spiced it up a little adding cocoa, chia seeds and ginger! They taste delicious! Thanks

  65. You are AMAZING! Thank you thank you thank you so much for this. I was considering doing the same thing and you’ve just made the task a lot less daunting.

  66. When my kids were little, my favorite things to cook/bake with them were cookies and pancakes! I think if the kids know they will like the end product, they will be more interested in the process. Of course, who doesn’t like cookies and pancakes? ????

    1. Hi Maui! I do not recommend using still cut oats as they need to be cooked first and using cooked oats in this recipe would result in a very mushy dense loaf. Hope this helps. Enjoy!

    1. Hi Christy! You can store it at room temperature for up to 3 days or in the refrigerator for up to a week. Our loaves never make it past two days (haha!), so I usually just store it at room temp. Enjoy!

  67. Just made this and am delighted with the results. After reading the ideas in the comments, I added some vanilla essence and protein powder, plus a tiny bit of coconut milk (drinking, not the thick stuff) as my eggs weren’t that large. I also added a tsp of white vinegar to help with the rise and it rose beautifully. I topped with walnuts drizzled with maple syrup and only added a small amount of syrup to the mix as my bananas were super ripe. Everything blended up perfectly with my stick blender in a large bowl. It took half an hour in my oven. Thanks for such a delicious, easy and healthy recipe!

  68. What did I do wrong? It just wouldn’t blend because it was so dry. I ended up having to put a little almond milk in there and it came back fairly flat and super dense. The flavor was good. Might try an extra egg next time.

    1. Hi Sheri! If you put the bananas in the blender first, that helps get the blender going to mix all the ingredients together. Adding a little milk certainly doesn’t hurt, but it shouldn’t be necessary if using a powerful blender.

  69. Hi Maegan, thanks so much for sharing. I am a Nigerian and I live in Nigeria. I just made this bread. It’s so simple to make and it tastes so good. I used honey in place of maple syrup and then added a teaspoon of vanilla extract, and poured these ingredients with the rest of the other ingredients into my smoothie maker in order to mix everything. I then poured the mixture into an aluminum foil pan, added some dried mixed fruits and baked at 175°C for 30 minutes in my airfryer. Yummy! Thanks again I’m so happy I found this recipe.

  70. Easiest and most delicious banana bread I’ve ever made. A couple of comments, I added 1 tsp each of cinnamon and nutmeg and did need to bake additional 15 mins, as it was not done after 30 mins. For vegan option, I will be looking to substitute apple sauce for the eggs next time. What a great recipe though!! Thank you!!!

    1. Hi Alanna! I haven’t tried the recipe with almond flour, but I think it would work great. No need to blend the batter. Just mash the banana and stir everything together in a mixing bowl using 2 cups almond flour instead of 2 cups oats. For muffins, I would suggest baking them for 15-20 minutes at 350°F. Enjoy!

  71. Just made this nice easy recipe and ……..delish! Instead of whole oats I ground them in coffee mill to flour and Topped with walnuts. Next time Im trying to add coffee to the mixture to see how that will taste ????

  72. Just a PSA…. Oats are generally contaminated with wheat, so they are not safe for someone with a true gluten allergy. Since oats are naturally gluten-free, you can find gluten-free oats, but this is not the standard.

    1. Thanks for sharing, Lindsay! Yes, some oats are not made in a gluten free facility so if someone has a gluten allergy, they should be paying attention to all products that they buy and consume.

  73. Hi,
    Great Recipe! The advice above in the comments about putting the wet ingredients first is very important (learned the hard way ) but once the blender starts rolling it’s pretty great.

    I, unfortunately, had a new bag of steel cut oats instead of rolled. And I just did 1-1 substitution, which made it dry and chewy. Still, have half a bag left, any advice on how to incorporate it better would be great!

    Other than that the flavor was perfect. Used honey and the sweetness was perfect.

  74. Absolutely delicious! Recipe turned out fabulously except as suggested mine took a little longer at 40 mins to bake. I warm mine up and top with a small amount of almond butter. Perfection ????

  75. I made this recipe with a some additions and it was YUMMY! 1 tsp Vanilla, 1 tsp Cinnamon and after pouring in loaf pan mixed about 1/2 cup of 60% Dark Chocolate Chips.

  76. This was really good. I only had steel cut oats, which I used. It came out amazingly well. I did add 1 tsp of vanilla. I might add an extra banana if I use steel cut oats again. It definitely helps to put the eggs, vanilla, and bananas in the blender first. I had to stir it by hand a couple of times, but eventually all of the ingredients blended well. Very tasty.

  77. Just made your 5 ingredient flourless banana bread for the first time today. After I had read probably 3/4 of the comments here so as I was reading I thought I should try putting in the little bit of blueberries I had in frig. So I did. I cut back just a little on the maple syrup and I only had 1 cup of mashed banana so I added about a cup and a third of blueberries, because that’s what I had left, and baked it approximately 40 minutes oh and added walnuts as well, it turned out fabulous. I know that because I had 2 slices before it cooled off, YUMMY! I do think next time I wouldn’t use that many blueberries though it was a little too much. Very good I love it. Thank you.

    1. Hi Emily! It’s tough to leave out the maple syrup as the liquid of the syrup contributes to the texture of the bread as it blends and bakes. Without it, you would need to add an alternate moist ingredient. You could try adding extra banana instead but I couldn’t say for sure how it would turn out without the maple syrup. If the bananas you use are really ripe, they will provide a good amount of natural sweetness so that you could still enjoy it if you’re okay with it being barely sweetened. Hope this helps. Enjoy!

    1. Hi Sandra! 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: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

  78. Made with 4 slightly bruised bananas and porridge oats instead of rolled. Mashed and mixed ingredients well in a bowl first, then used a hand blender. Really excellent! Thank you.

  79. Made this twice, the firs time exactly as instructed. The second time, I used only 2 bananas and 1/2 cup apple unsweetened sauce, as well as 3 tsp baking powder instead of baking soda. Also omitted maple syrup. Made 12 medium sized muffins which came out delicious.

  80. Tried this two times this week. First time, verbatim. This time I substituted 1 egg for half cup of all natural peanut butter. MOIST and DELICIOUS. Both times. Thanks for your easy and clean recipes. I feel better about eating cake! 😀

  81. Hi! I am wondering if there is a way I can make this with almond flour either as a substitute for the rolled oats or in addition to? Thanks!!

    1. Hi Alanna! Sure, just replace the 2 cups oats with 2 cups almond flour. No need to use a blender since the almond flour is already ground. Just mash the bananas and mix the batter in a mixing bowl. Enjoy!

  82. This is so easy and delicious, not to mention healthy! I’ve been making once a week since I discovered this recipe. Kids absolutely love it!

  83. Hello Maegan,

    Can I add carrots to the mix? I have made the bread as is, and it is amazing, but I need to spice it up for a baking contest at work.

    Thanks!

    1. Hi Ana! You can definitely use carrots, but I would recommend substituting it for some of the banana so you don’t weigh down the loaf. The recipe calls for about 1 and 1/4 cups mashed banana. Sounds like a delicious twist to this recipe. Hope you win the contest! 🙂

  84. I’ve made this at least 4 times a week since the I saw this recipe. Ran out of maple syrup — worked great with honey. Worked great with molasses. Added cocoa powder and walnuts. Great again. But mostly baking it as written. We even serve it as dessert for company — without disclaimer — using whipped cream cheese sweetened with Equal for frosting. When I tell our guests the ingredients — people that usually skip dessert end up having seconds and thirds. Oh — gotta go — oven timer just went off …

    Thanks!

  85. Hi!
    I have my banana bread baking in the oven right now but I am wondering why you don’t add salt to this recipe? Before I was gluten free all of the banana breads I made had some salt. Is there a reason you don’t add it? Just very curious. I almost added it but I wanted to try it how you do it first. Thanks so much! I’ll let you know how it turns out!

    1. Hi Laura! With very little sugar in this recipe, I felt even just a little salt overpowered it. Also, it’s a great recipe for those watching their salt intake. Hope you enjoyed it!

    1. Hi Angel! No, no need to adjust the recipe…just stir them in the batter after it’s blended. I would recommend about a cup of chopped walnuts. Great addition! Enjoy!

      1. Thank you for responding. I made it once before and we like it. My kids requested walnuts.

    1. Hi Ashley! Yes, just make sure you grind the steel cut oats really well in a powerful blender or food processor. Enjoy!

  86. I made this as written. Blended in my Vitamix. Mine turned out like a very dense banana pudding even after baking twice as long. I reread the recipe thinking I made a mistake but no everything was exact. Maybe my blender was to powerful.

    1. Hi Grace! It sounds like you may have over blended the batter which caused the batter to heat up and start cooking the egg and oatmeal resulting in a partially cooked pudding like consistency before even baking. I’ve heard the Vitamix can heat foods while blending so maybe that’s what happened. Next time, try blending it on less power and just until the oats are ground. Hope this helps!

  87. So yum! My new go to use for overripe bananas. I didn’t even add maple syrup and still loved it. Thank you!

  88. I just took mine out of the oven. It looks and smells heavenly. I added cinnamon because I like baked bananas with cinnamon.

    1. Hi Arielle! Absolutely, the recipe bakes up great as muffins. Just reduce the baking time to around 20 minutes. Be sure to check the center of each muffin with a toothpick to make sure they’re baked all the way through. 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 nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

  89. Hi there! Could I use baking powder instead?-!: how much would I use? I don’t have baking soda 🙂

    1. Hi Maddy! Yes, you’ll need to use 3 teaspoons of baking powder to substitute the 1 teaspoon of baking soda. Enjoy!

  90. Yesss that maple-banana combo is the best. I still can’t believe this is a 5 ingredient recipe. Looks delicious!

  91. Baking powder instead of baking soda cuts the bitter flavor you might get in a recipe. Also use bananas that are very ripe and soft, but not mushy. Add 1-2 teaspoons of banana extract to up the banana flavor. This is a yummy healthy recipe! Thank you!

    1. Love it, Jordan! I grew up on grits so this really excites me to try sometime. Thanks for sharing! Enjoy!

    1. Hi Horsey! When stored in an airtight container, it will keep 1-2 days at room temperature or up to 5 days in the refrigerator. If storing in the refrigerator, I recommend letting the slice(s) you’re going to eat soon set out at room temperature for 15-20 minutes before enjoying or toast in a toaster oven. Enjoy!

  92. Hi there, love the recipe! Just reaching out and asking about your moms skin condition? I’m sorry if this is too personal to talk about but I’m questioning going gluten free to see if I have an allergy that’s causing a lot of skin irritations.

    Thank you for your recipe and time 🙂

    1. Hi Danie! Unfortunately, giving up gluten did not help with her psoriasis, but I have heard that it does work for other skin allergies. Hope you enjoy the recipe and that are you are able to find out what is causing your skin irritations.

  93. I love how easy this is and mine came out super moist. Only thing was it was a touch bland and my bananas were extremely ripe, I didn’t skip the maple syrup either. Could it be the baking soda doing that or how could I adjust for next time I wonder?

    1. Hi Nikki! It could be a matter of preference for sweetness. You could try increasing the maple syrup by a tablespoon or two next time and see if that tastes better for you. You could try to reduce the baking soda, but the loaf would turn out denser. Hope this helps.

  94. I’ve been making this bread every week! Love it! My blender isn’t awesome so I grind oats in a coffee bean grinder and hand mash/mix the rest. Turns out beautifully! Thank you for this!

    1. That’s awesome, Rebecca! I’m so happy you’ve found the best way to make it and that you enjoy it as much as we do. 🙂

    1. Hi Casey! Yes, just make sure you grind the steel cut oats really well in a powerful blender or food processor. Enjoy!

  95. Hi Maegan,
    I just made your banana bread–saw it on Pinterest and it looked oh so good! I was out of eggs, but wanted to make this anyway, so I decided to use flax eggs instead and I think it dried out the bread. Eggs keep things moist and I think the flax wasn’t a good substitute. But it baked up beautifully and I definitely want to try it again with the eggs!

  96. hi! I’m so glad to have discovered this recipe and it’s become my go-to portable breakfast. I found the baking time to be quite low – 45 minutes was about right for me.

    I also played with the ratios of flour/oats and have been using 1 cup oats, 1/2 cup AP flour (those go in the blender with the rest of the ingredients) and then stirring in another 1/2 cup of whole rolled oats and a few handfuls of chopped walnuts. it yields a bit more of a traditional banana bread texture – slightly more cakey, but using waaay less AP flour than a traditional recipe.

    1. Hi Maggie! Thanks so much for sharing! I’m glad you were able to use the recipe to make it your own. Sounds like it turned out great! Oven temperatures certainly vary so testing it with a toothpick for doneness is important before removing it from the oven. Continue to enjoy!

  97. Make it yesterday, tried it today & honestly it was better than I thought. I thought it would be gummy but it was moist, and the banana flavor was addicting. Can’t wait to try this in muffins

  98. I made it and its ok. It was interesting to blend the mixture. I guess its a healthy version. I just think it was a little gummy sort of. I think I just prefer more of a sponge. Maybe some oats added after the blender to give it a more complex texture and maybe some bananas in the mix that were just mashed and stirred in. & honey & coco powder or a dash of instant coffee granules. Anyway, it was fun to make and its for my buddy Evan & he likes anything I bake so its sure to be a crowd pleaser. And the banana slices on top are mouth-watering.

    1. Hi Erica! The texture shouldn’t be gummy. I’m thinking you might have needed to bake your loaf longer. I hope your buddy enjoys it! 🙂

  99. My husband and I made this yesterday during the big Texas freeze. Delicious! Even better today. It probably won’t last through tomorrow, even though it’s just the two of us. ????

  100. Good morning. I just made two loaves of this bread. One of them I substituted honey. The other I substituted stevia. I also added a scoop (1/4 cup) of vanilla protein powder to each. My stomach is growling in anticipation of the result. I am hoping that the recipe turns out. Thanks you.

  101. Is there a way to combine this recipe with the one for flourless pumpkin bread to make a pumpkin banana bread mashup? Can’t wait for your reply!

    1. Hi Sharzaud! Absolutely! I’d recommend following this recipe and using 3/4 cup mashed banana with 3/4 cup pure pumpkin. Add in a teaspoon of cinnamon, if desired. Enjoy!

    1. Hi Roxanne! Yes, the oats need to be completely ground and blended with the other ingredients to get that great banana bread texture. You could try using a food processor or already ground oats instead of a blender. Hope this helps. Enjoy!

  102. I don’t usually comment on blogs, but I am just so thankful of this recipe!

    And guys, for maple syrup replacement, I use 2 medjool dates (pit removed) and blend! I also added 2 tbsp of raw cacao powder and it’s aaah mazing!

  103. I made this with a few substitutions: used cracked and toasted oats from Costco, 2 tbs of powdered chia seeds in water (as my egg substitute) and 1/4 honey because I had no maple syrup. It was not sweet like most banana breads (because it only had honey) and it was more like bread (rather than the light cakey texture from using all purpose flour). I would not call this a dessert with the lack of sugar content but it was a decent recipe that did let the banana flavor come through more (though not much) than conventional banana bread recipes (when you mostly taste sugar). I do feel better about eating it because it contains strictly wholesome ingredients but it doesn’t quite hit the spot of traditional banana breads. Also, it took closer to 45 minutes to have it fully bake on 350 degrees! Worth giving a try!

  104. Hello from Finland; please note that 3 mashed bananas will not make 13 grams! That is like two teaspoons….kindly recalculate. Great recipe!

    1. Hi Reija! Oh my goodness, thanks so much for catching that. I have no idea what I was thinking with that number. Just updated the post. Thanks again!

  105. Delicious!!!! I did change it up a bit Still keeping it healthy. It is just in my Cajun Blood that I do not follow recipes :} .. I added vanilla, Cinammon, raisins, and walnuts. A pinch of salt and a 1/4 teaspoon of baking powder. I also added 1 tablespoon of honey along with the maple syrup.

  106. I made this for the first time last week and we all loved it! I’m always looking for ways to get more protein in my kiddos and my husband is celiac so gluten free is a must. I love the clean ingredients. I’m making another loaf right now and this time I added a scoop of (banana) protein powder as well. I didn’t add any maple syrup either time– it is plenty sweet from the ripe bananas.

  107. Hi there! I’m looking forward to trying this recipe but have a few questions:
    1) can I use just egg whites instead of whole eggs?
    2) if I substitute baking powder for baking soda (as in an earlier reply, just triple it), will it still work? Or is it better to go out and buy baking soda?
    3) if I eliminated the maple syrup altogether, would that be terrible? Or just not as sweet? I’m not a big sweet tooth, but want to set myself up for success!

    Thanks so much!
    A

    1. Hi Anees! Yes, you can use all egg whites. I would suggest using 2 egg whites for each egg, so 4 egg whites total. If you substitute baking powder for the baking soda, it might give off a bitter taste because you have to use so much of it, but it will work. If you leave out the maple syrup, I would suggest adding another ripe banana for both the flavor and moisture as the maple syrup contributes to the moisture of the bread. Hope this helps! Enjoy!

  108. Def easy to make. I almost put brown sugar in it for more sweetness but I stuck to the recipe to keep it healthier. I did how ever add chopped nuts, flax seed, cinnamon and nutmeg. It came out very moist but not as sweet as I wouldve liked.( I used black bananas too) Not bad though. Its good warm w butter.

  109. Hello,
    I just wanted to say how delicious this was. This is great treat to feed to babies! My daughter is 13 months and she loved it. I added a few ingredients just to jazz it up a bit, 1 cup blueberries, 1/2 tsp salt, 1 tsp cinnamon and 1 tsp vanilla extract. Thank you again. ????

  110. Just tried this, it was super easy to make and it was delicious!! Before putting it into the oven I sprinkled cinnamon sugar over the top!

  111. WOW! Would never think its gluten free. Delicious and moist. I added cinnamon and a teaspoon of vanilla extract. This will probably be the one and only banana bread recipe I will use from now on! THANK YOU!

  112. Hi! I made this yesterday. I used food processor and I don’t think I whizzed it long enough as my batter wasn’t smooth. I also added some walnuts and blackberries which I think made it more moist so I added some extra oats (whole).
    It’s a lovely dense, moist cake and I actually like the oatmealy texture of it.
    Took 45min to bake in my oven.
    Recipe is definitely a keeper as it’s a fab, simple base for a whole lot of different flavour combinations.
    I also popped a slice in the freezer just to check how it keeps (will report back next week when a work colleague comes back from holiday).
    Thank you!

    1. Hi Joanna! So great to hear! Love your additions. Yes, a blender is definitely needed to get a smooth batter, but if you’re okay with a heartier oat texture, the food processor works great. Enjoy!

      1. Back to report it freezes perfectly fine. It was even more moist but I guess that would be the blackberries I added.

    1. Hi Nizrhane! You can use baking powder in place of baking soda, you just need to triple the amount. You can do this because there is actually baking soda in baking powder, but just a little bit. Hope this helps. Enjoy!

  113. I haven’t read every comment, (so someone might have already posted nutritional stuff), but according to an online nutritional calculator I use, this recipe comes out at the following per serving, (if made to serve 10 as recipe shows) which i think is great
    Can’t wait to make it! ???? ;

    Energy 184 kcal
    Protein 6.2 g
    Total lipid (fat) 3.18 g
    Carbohydrate 34.17 g

  114. Don’t have a blender but just made these. Used my smoothie machine for the oats then mixed everything together. Also used agave syrup for the maple syrup. Cooked my mini muffins at 325 for 12 minutes and they turned out perfect.

  115. Have you tried adding plain greek yogurt (2%) to the ingredients as well? And what about agave instead of maple syrup? Thanks!

    1. Hi Allegra! No, I haven’t tried either of these adjustments to the recipe. Sorry I can’t say for sure if they’d work. I hope it turns out just as great for you. Enjoy!

    1. Hi Julieta! I would recommend honey as the best substitute for the maple syrup. Hope this helps. Enjoy!

  116. This recipe looked so promising, but unfortunately, followed the recipe to a T and now just have a burnt on the outside, raw on the inside mess. It was in the oven for over an hour (hence why it’s burnt) but can’t for the life of me work out why it’s still raw…. also seems like I’m not the only one. Any ideas on what went wrong?

    1. Hi Michaela! If the bread was burnt on the outside and still raw on the inside, I’m thinking it has something to do with your oven temperature, the placement of the loaf in your oven, or the pan you’re using. Oven temperatures can vary quite a bit. I would recommend baking it on the center rack or one rack above the center in your oven. Did you use a 9×5-inch loaf pan? Also, did you blend the batter until smooth. It’s such a great recipe that lots of people bake successfully every day so I’d love to help you troubleshoot so you can experience the same deliciousness.

  117. I made this last night – I didn’t have any oats in the house (I was shocked) so I used 1 cup of flour and 1 cup of almond meal (I know, not GF, but we don’t need it to be in our house)- it is absolutely delicious! Thanks for a simple, fast and yummy recipe! I love being able to just put everything in the blender and pour it into the bread pan! I will be using variations of this recipe with all my overripe bananas from now on!!!

    1. Hi Minoo! I couldn’t say for sure because I haven’t tried it, but it’s certainly worth a try. Just make sure all the ingredients are blended into a smooth batter so you get that great banana bread texture. Enjoy!

  118. Hi, this recipe sounds great, however, 3 banana sounds a bit confusing. could you please specify how many cups of mashed bananas would that make? Thanks!

    1. Hi Minoo! 3 medium ripe bananas is equal to 1-1/4 cup mashed or about 13 grams. Hope this helps. Enjoy!

  119. Has anyone tried adding Craisins? Not sure if they would be too tart. The thought of the sweet and tart flavor might be interesting. Will probably try this tonight and let you know.

    1. Hi Michelle! Of course…just stir them in. Several people have said they added them and that it turns out great. Enjoy! 🙂

  120. I was so surprised by the result of this banana bread – it was delicious!!! Really moist and dense, with lots of banana flavor and the perfect amount of sweetness.
    I made some substitutions to work with what I already had in the pantry:
    I traded 1 cup of steel cut oats for the 2 cups of rolled oats annotated (steel cut uses more moisture, so this ended up being a pretty good measurement for replacement). Just be sure to blend it a bit longer to break down the oats. It gives the bread a little “bite”, but I really found that pleasant.
    I also didn’t have baking soda, so I used 3-4 teaspoons of baking powder. Powder is much less potent, so while this may sound like a lot, it was actually perfect.
    Finally, I did half honey and half maple syrup as my maple syrup is a bit too dark and strong.

    For those asking about nutritional facts… Here’s what I came up with (this remains the same with 2 cups of rolled oats or 1 cup of steel oats):

    Per serving, or a 1-inch slice (8 servings total):
    158 calories
    2.6 g fat
    30.4 g carbs
    3.2 g fiber
    11.9 g sugar
    4.5 g protein

    Really not bad at all, so eat up! ????

  121. […] 5 Ingredient Flourless Banana Bread via The Baker Mama […]

  122. This is definitely a winner! I added a half cup of no fat Greek yogurt and walnuts on top. Thank you for this. I will try the pumpkin bread next.

  123. Great recipe! Thanks so much!! Added some applesauce and shredded “real” coconut on top. Used honey, did not have maple syrup. Delicious!! Not too sweet, my husband loved it!

  124. It came out perfectly with 2 bananas! And it tastes delicious! One more easy gf baked good added to my repertoire! Thank you!

  125. This looks great! I have some bananas that need to be used up. However, I only have 2 bananas now. I ate the third one shortly before finding this recipe 🙁 Would I need to change anything to accommodate for one less banana?

    1. Hi Ashton! If your bananas are larger, you’ll probably be fine. You need at least a cup of mashed banana. If not, you could add some applesauce, canned pumpkin, or apple to make up for it. Hope this helps. Enjoy!

    1. Hi! I tried this recipe and it came out wonderful! I’m trying to cut sugar so do you know how many grams of natural sugar it has per serving from the bananas and syrup?

      Thanks for sharing this great recipe!

      Donna

      1. Hi Donna! I don’t know, but you could plug the exact ingredients you use into a free online nutrition calculator that could hopefully calculate it for you. Just google “free online nutrition calculator”. Hope this helps! Enjoy!

    2. Hi Rachel! I haven’t tried it yet, but I think if they’re ground really well, they should work great. Maybe try grinding them first before blending them with the rest of the ingredients to make the bread batter. Let me know how it turns out. Enjoy!

  126. I just came across this blog while searching for Banana Bread recipe, I was wanting to avoid sugar so was looking for healthy option. I was intrigued by this 5 ingredients recipe so gave it a try.. Amazing results already baked it twice now. Thank you for this lovely recipe. I will be visiting this site so very often now 🙂

    1. Yay, Deepee! I’m so happy you found my 5-ingredient banana bread recipe and that you love it as much as I do! Enjoy! 🙂

    1. Hi Jason! I don’t provide nutritional information, but you can easily calculate it yourself by plugging the exact ingredients you use into a free online nutrition calculator. There are several out there. Hope this helps.

  127. 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.

    1. 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!

  128. 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?

    1. 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!

    1. 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!

  129. 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!!

  130. 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.

  131. 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.

  132. 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. 🙂

  133. 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
    Thanks

    1. 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!

      1. 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
        Yvonne.

  134. 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:).

  135. 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.

    1. Hi Jessie! I haven’t tried it so I couldn’t say for sure, but I’m thinking the recipe would need more liquid to soften the steel cut oats enough to chew. Let me know if you try it!

  136. I made this and at first thought it was a flop but after sitting it is amazing. I used pure honey and added cocoa, walnuts, flax, and vanilla protein powder.
    It did take longer to cook. I think the simple base you offered leads to alot of options. It’s a keeper! Thankyou.

    1. Hi Amarah! I haven’t tried it, but I’m assuming you’ll need to adjust some of the other ingredients since the maple syrup is a liquid ingredient. Honey would make a great substitute.

  137. I made this banana bread exactly as described, except I added a quarter cup walnuts before blending. Once I put everything in the blender, I wished I had halved the mix so that the blender could handle it. It never got all the contents blending together, just the bottom third. I manually mixed the top and the bottom of the blender contents and hit blend again, repeating this step several times. I cooked it 30 minutes at 350 degrees and it still had uncooked sections.

    I know I can make it appealing to eat by slicing it and putting it under the broiler to get crispy, but am wondering what went wrong. Is my blender not powerful enough?

    1. Hi Margaret! It sounds like it might have something to do with your blender. The batter should mix together easily and quickly in a good blender. It needs to be well blended so the oats turn very fine and the eggs get blended really good throughout to create the right bread texture.

    1. Hi Karen! I don’t provide nutritional information on my site, but you can easily calculate the nutritional value per serving by plugging the ingredients you use into a free online nutrition calculator. Just google “free online nutrition calculator”. Hope this helps. Enjoy!

  138. Making this tonight, I added 1/2 chocolate chips and 1/2 cup of chopped walnuts. So far it’s been in the oven for almost 45 minutes. I keep checking it but it’s still gooey in the middle. Is it because of the chocolate chips and walnuts?

    1. Hi Kim! If you followed all of the other ingredients and directions exactly, then I’m assuming it is because of the chocolate chips and walnuts. I’ve never tried it with those additions, so I couldn’t say for sure how much of each would be best to add and if there are any other adjustments that need to be made to accommodate them in the loaf. Maybe try covering it with foil so it continues to bake but doesn’t burn on top. I hope it turns out!

  139. Hi. I’d like to try this recipe but would like to substitute maple syrup with normal sugar. Would this work?

    1. Hi Linda! I haven’t tried this recipe with granulated sugar so I couldn’t say for sure. Since maple syrup is in liquid form, I’m assuming replacing it with regular sugar would change the consistency so I’m not sure if you would need to adjust other ingredients to get a great bread texture. Sorry I couldn’t be of more help with this one.

      1. Thank you for the recipe! I didn’t have maple syrup so I used 1/4 cup of white sugar plus another 1/8 cup diluted in 1/4 cup of water. I think it change the texture a bit by looking at your photos but I love how it came out. 🙂
        Maybe next time I’ll only add 1/4 cup of sugar but it didn’t taste overly sweet as it is.
        I don’t know if there’s something wrong with my oven or the settings, or maybe it’s my town’s altitude that changes the baking time? I had to bake it for almost one and half hour! And I think it could stand a little more in the oven. But anyways it was delicious! Oh and I also grouded the oats in a food processor before blending. 🙂

    2. Hi, we made this with the maple syrup replaced with equal amount of raw sugar, and added a little milk to get the batter to be smooth. Worked a treat, but we’ll try it with honey or maple syrup next time.

    1. Hi Mia! I haven’t tried it with zucchini. The banana plays such a key role in the texture and taste of the bread that replacing it completely would definitely change the end result. Sorry I couldn’t be of more help.

      1. I subbed one banana for one cup shredded zucchini/and 2 bananas for 2 cups shredded zucchini, both turned out perfect!

  140. Hi Megan,

    I made two loaves of this bread last night. At first, they rose up nicely and were very light and fluffy. Then after checking and the bread was still raw in the middle, I baked again for a few minutes and they fell. The loaves came out heavy and flat. I used sugar-free pancake syrup instead of the maple. I mixed mine in a food processor. Any suggestions?