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.
Can you not add the syrup is that ok?
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!
Hi Maegan:
Do you have nutritional information for this recipe, please?
Thanks
Sandra
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!
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.
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.
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! 😀
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!!
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!
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!
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!
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! 🙂
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!
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!
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!