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.
Hi Maegan! I love this recipe and am wondering if I might be able to make it into muffins? Have you ever tried this? If so, how should I adjust the bake time and temp?
Hi Katie! So happy to hear you enjoy this recipe. Absolutely, the recipe bakes up great as muffins. Just reduce the baking time to around 20 minutes. Be sure to check the center of each muffin with a toothpick to make sure they’re baked all the way through. Enjoy!
I have made this recipe a couple of times now and it’s amazing! It comes out super moist. I wanted to make it today but didn’t have enough bananas so I made it with one banana, an apple and strawberries. It’s in the oven now. I can’t wait to taste how it turns out!
This recipe is amazing! I used the honey not maple syrup and it was perfect. Would love to figure out what a sugar free option would be.
Added a little vanilla bc everything is better with vanilla! Also added pecans into the blender and sprinkled some on top. For added fun I folded in some dark chocolate chips at the end 🙂
Served with a small scoop of ice cream – Husband went gaga over it!
I’ve made it without any sweetener or with just a sprinkle of stevia. Good both ways. The bananas make it sweet.
thanks a lot for the recipe. the bread is amazingly simple and so tasty! My first yummy banana bread!
such a good recipe i make this all the time!! (i do add extra bananas though)
I dont have a blender can I just mix by hand ?
Hi Jodie! You really need the oats to be blended with the other ingredients for the texture of the bread to bake correctly. Do you have a food processor, chopper or something you could grind the oats in. You could also use oat flour if you happen to have it. Hope this helps. Enjoy!
you can make the oat flour just putting the oats into the blender machine.
So I made this yesterday as muffins. First thing I did was blend in the blender the oats by itself into a “fine sand”. Then I added the other dry ingredients and stirred. Then I added the wet ingredients & blended. I didn’t have any eggs so I substituted it for 6 tbsp mayo. I also added 1 tsp cinnamon and vanilla extract .
Delicious and filling😋!
I believed that I did this once and now back again with more questions. What type of oven did you use to bake pls? Was it a fab one? And what degree in Celsius do u recommend?
Thank you so much
Hi Nana! We have a KitchenAid Superba oven. It’s been very good to us. Bakes very consistently. 350 degrees Fahrenheit is about 180 degrees celsius. Enjoy!
Looks delicious ! I was wondering if you could post recipes for school lunches? I’m trying to eat healthier while trying to balance out homework and exercise and I would like some simple, quick and healthy lunch recipes. Thanks 🙂
Hi Rubi! Here is the link to our favorite school lunches: https://thebakermama.com/recipes/mama-mondays-6-great-school-lunchbox-ideas/ Enjoy!
May I re-post this recipe and photo on my blog and credit it to and link to you?
Hi Hope! No, I do not give permission for my recipes to be reposted. You are more than welcome to link to my blog for the recipe, but please do not post my recipe on yours. Thank you!
My grandchildren and I love it. I blended the oats in my bullet first and túrned them into a flour consistency. I was at my daughter’s, and didn’t have a full size blender, so I mixed the rest by hand. First we mashed the bananas in one bowl, other bowl I put oat “flour” , eggs, baking soda, and substituted honey for maple syrup. Poured bananas on top and used a spatula spoon to mix together, added craisens. Divided the batter into 2 bread pans coated with coconut oil non stick spray. Baked about 35 minutes and it came out amazing, moist and delicious. I’m happy as is, but my son in law felt it was a little blander than regular banana bread. I’m thinking for 1/4 the calories it’s delish. But I will try adding a tsp salt, tsp vanilla, and tsp cinnamon. Won’t add calories, and will add a little more depth. But it’s definitely a winner I’ll be going to again and again. Thank you.