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.
Ran out of oats, so I improvised with grits! They turned out great!
Love it, Jordan! I grew up on grits so this really excites me to try sometime. Thanks for sharing! Enjoy!
how long does this last for?
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!
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 🙂
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.
I don’t have a blender, just a food processor. Do you think it will work as well?
Hi Sharon! A food processor should work great. Enjoy!
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?
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.
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!
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. 🙂
could I use steel cut oats instead of old fashioned oats? Would that work?
Hi Casey! Yes, just make sure you grind the steel cut oats really well in a powerful blender or food processor. Enjoy!
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!
Great to know, Susan! Thanks for sharing and enjoy the bread when you bake it again. It’s so yummy! 🙂
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.
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!
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
So happy you baked it and enjoyed it as much as we do, Erica! Tastes great as muffins as well. 🙂