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.
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
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.
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? ????
Can I use steel cut oats? Thanks!
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!
Does this need to be stored in the refrigerator or can I store at room temp?
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!
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!
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.
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.
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.
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!!!
If you were to swap out the 2 cups of oat meal with oatbran, how much would you use?
Hi Alice! You could substitute it with 1 and 3/4 cup oat bran. Enjoy!