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.
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.
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! 🙂
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. ????
Love it, Cam! I agree it always tastes even better the next day. So happy y’all are enjoying it! 🙂
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.
My two loaves both turned out great. Stevia made a good substitute and will help keep the carbs down.
Great to hear, Ramona! Enjoy!
Ramona, which form of stevia did you use, liquid or granulated?
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!
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!
Sorry, it sent before I finished! Wondering if a blender is a must?
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!
Is there a way to make this without the eggs?
Hi Beth! Yes, you could use an additional banana or 6 tablespoons applesauce to replace the 2 eggs. Enjoy!
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!
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!
Hello from Finland; please note that 3 mashed bananas will not make 13 grams! That is like two teaspoons….kindly recalculate. Great recipe!
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!
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.