Healthy 5-Ingredient Flourless Banana Bread that’s moist, oaty and naturally sweetened with maple syrup.
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.
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.
So it got me thinking, what are some classics that need to be reinvented without flour? 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!
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.
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 Banana Bread Ingredients and Supplies?
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Ripe bananas
- Large eggs
- Pure maple syrup (or honey)
- Baking soda
- Old-fashioned rolled oats
Supplies:
- 9×5-inch loaf pan
- Blender
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.
- 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!
How to Store Flourless Banana Bread
Store bread in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
To freeze, wrap tightly in plastic wrap and then place in a freezer safe baggie or wrap in a layer of foil. Freeze for up to two months. Thaw, loosely covered, at room temperature.
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!
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!
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,
Healthy 5-Ingredient Flourless Banana Bread
- 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
- 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.
- 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:
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I’ve just made this banana loaf and used flaked almonds and pumpkin seeds on top. Totally delicious 😋
Love that it’s gluten free. The kids didn’t even notice! Thank you ☺️
Hi Michelle! Yum, I bet that turned out so tasty! Happy to hear everyone loved it and I hope y’all continue to enjoy!
I made this amazing Banana cake. Best cake ever!! Just added finely chopped pecans and no bananas on top. AMAZING
Hi, Gianna! I am so thrilled to hear you loved it! Pecans sound delicious! Thank you for sharing.
This was a great alternative to using flour. Kid approved!
Hi, Jaime! I am so happy to hear the kiddos enjoyed it! Thank you for sharing ❤️
Can you freeze the banana bread?
Hi, Tali! Yes! To freeze, wrap tightly in plastic wrap and then place in a freezer safe baggie or wrap in a layer of foil. Freeze for up to two months. Thaw, loosely covered, at room temperature.
Can you use Steel cut oats?
Hi, Kathy! Using steel cut oats would require adjusting other ingredient to accommodate the heartier texture. I don’t think it would work well as the recipe is written. Hope this helps!
this was really good! thought it would be rubbery texture, but not at all
Hi, Carol! So happy to hear you enjoyed it!
This banana bread is surprisingly moist and surprisingly delicious. I was pretty skeptical given that I’ve been making my tried and true banana bread for the past 30 years. Not only is this easier, it tastes delicious!!
My loaf was baked in my little Wolf countertop oven and it only took 29 minutes vs the posted time. I also put my banana loaves in a large ziplock bag a few mins after baking when still warm that helps to add some moisture back into it after the loaf comes out of the oven. Anyway- I’ll now use this recipe instead of my sugary, flour filled muffins. 🙂
Hi, DM! Thank you so much for sharing. I’m really happy you enjoyed it.
Any chance I can use a Bundt pan??? At my parents cabin without a loaf pan 😭
Hi, Carly! Let’s give it a try! In general, the depth of bundt pans means a longer cooking time than a loaf pan. But we’re not filling up the bundt pan because the volume of this recipe was made for an approximately 8-cup loaf pan and not a 12-cup bundt pan. Let’s say we start out baking for the same amount of time, just checking doneness regularly. I wouldn’t change the oven temperature unless you’re at a high altitude. It’s definitely an experiment! Please let me know how it goes!
this is the next best thing to having a bowl of oatmeal in the morning. thank you so much for sharing.
Hi, Ernestine! It is so comforting, isn’t it? I’m so glad you enjoy it. And thank YOU for sharing! ❤️
I love the bread. Do you happen to know the nutritional break down of it
Hi Mary! I’m so happy to hear you love this recipe. I don’t provide nutritional information at this time. To find out, 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! ❤️
The best healthy banana bread I’ve made!! It is so yummy!!! I have made it 3 times within the last 2 months! 🙂
Hi, Samantha! It makes me so happy to hear that you enjoy it!
It looks like banana bread but tastes like banana oatmeal. It is easy to make.
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 ❤️
Hi, Judith! You’re so welcome. I am so happy you enjoyed it!
Hi!
Is it possible to make this without the baking soda?
Thanks!
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! ❤️
I don’t see the Ingredients listed?
Hi, Cindy! Did you scroll down to the recipe card? https://thebakermama.com/recipes/5-ingredient-flourless-banana-bread/#tasty-recipes-14710-jump-target
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!!😍❤️
Hi, Melissa! I am so happy to hear you enjoyed it!
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
Hi, Randy! So happy it hit the spot!
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!
Hi, PG! I’m so happy y’all enjoyed it! Thank you for sharing!
Thank you !
This was delilsh pretty healthy too .
I added less maple syrup and it still was super yummy .
Hi, Kate! I’m so happy you enjoyed it!!
Can you use agave instead off honey or maple syrup?
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!
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!!
Hi Renee! I’m so happy to hear and so inspired by your addition of crushed pineapple. Sounds delicious!
I will try this tonight! My mom used to make a recipe with Greek yogurt. Has anyone tried adding it?
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!
Hi, Margaux! I’m so glad you enjoyed it!
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?
Hi, Susan! I’m so happy y’all love it! I don’t provide nutritional information or calorie counts at this time. 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. ❤️
Can I know the measurements in grams please? Thanks.
Hi, Claire! Here’s a great guide to convert the measurements in a recipe to grams: https://www.allrecipes.com/article/cup-to-gram-conversions/ Hope this helps! ❤️
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!
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.
What’s the calories per serving ?
Hi Renè! I don’t provide nutritional information or calorie counts at this time. 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! ❤️
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!
Hi, Wendy! So glad you enjoyed it!
Can I make this with flax eggs?
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!
I have just made this recipe I added blueberries and strawberries too the recipe 😋
Hi, Jody! Thank you for sharing your modifications! I’m so glad you enjoyed it.
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.
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!
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.
Hi, Meghan! I’m so happy to hear that you enjoyed it!
Very moist and yummy, I only got one slice!
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.
Hi, Starr! Thank you for sharing your modifications! That’s so helpful. And I’m so happy you all enjoy it so much!
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.
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!
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??
Hi, LuAnn! No, I haven’t tried that! You’ll have to let me know if you do.
I love this so much. Easy to make and has great flavor.
Hi, Rhonda! Aw, thank you so much! I’m really glad you enjoy it. Definitely one of my favorites, too.
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❤️
Hi, Heather! I’m so glad you enjoyed it!
So easy!! Really delicious!
Hi, Kimberly! I’m so happy that you like it!
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!
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!
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.
Hi, Jake! I’m so glad you all enjoy it! It’s one of my favorite recipes, for sure!
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. 😅
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 ❤️
Very grateful for this recipe – it’s fantastic! Thank you Bakermama from a baking Londoner.
Hi, Louisa! You’re so welcome. I’m happy to hear you enjoy it! ❤️
Turned out great, may or may not have added a handful of chocolate chips sprinkled over the top before baking! Delicious!
Hi Anne! So happy to hear! Love that you added some chocolate chips to it. Yum yum!
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.
Hi, Melanie! I’m so glad to hear he loves it so much. Definitely one of my favorites!
great recipe, fam approved!
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.
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.
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.
my family and I genuinely love this recipe, so that is not fair to assume/day. I did add a tsp of vanilla.
Love it! Even with my sloppy measurements and additional half banana, they turned out great! Would recommend
Hi, Kolbie! I’m so glad you enjoyed it (and that it was forgiving 😂).
so easy so tasty and a real treat = choc chips
Hi, Sonia! I’m so happy you enjoyed it!
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.
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!
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?
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!
I tried this recipe and doubled it. It was so good and extremely moist.
Hi Katharine! I’m so glad you enjoyed it!
Where can I find the nutritional information of this bread?
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!
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!
Hi, Susan! I’m glad you liked it!!
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!)
This is literally easy and Healthy, Thanks! for sharing such an amazing recipe.
This recipe is so awesome. You can customize it easily, and even kids can make it themselves! Thank you!
This looks tasty and healthy at the same time! I’m gonna make some for picnic.
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.
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.
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.
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.
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’!
Is there a substitute for honey / maple syrup? Like blended dates with water? or an extra banana instead?Trying to really minimize sugar.
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!
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!
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.