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 this today and followed the recipe. Had it in the oven for over an hour and it still did not bake through. Do the oats have to be blended beforehand and then fill 2 cups? Maybe this was the mistake? It smelled delicious but really don’t know what went wrong, I had to throw it out 🙁
Hi zaza! It sounds like you might have over-blended the batter. If the oats are over-blended, they will start to warm and cook into oatmeal which prevents them from baking into a bread-like texture. If you find that your blender overworks the batter to get it blended all the way or heats the batter too much, I would recommend blending the 2 cups oats first and then just mixing them with the other ingredients in a mixing bowl. Hope this helps and that you’re able to try it again with success.
Hiya, I tried this recipe yesterday but the middle/bottom is hard and dense (perhaps undercooked) even though it was in the oven for over 45 mins. I can see you have said in other comments that you can over blend the recipe which causes the oats to start cooking, how long would you recommend to blend this for to avoid this from happening?
Thanks!
Hi Sophie! I use a Ninja blender and blend the batter for about 10 seconds, scrap down the sides and then blend for another 10-15 seconds until the ingredients are combined and the oats are mostly ground. Hope this helps and that you’re able to try the recipe again soon with better success. Enjoy!
5 stars! I am finicky about my banana bread or muffins and I haven’t found “my recipe” until this one. This was the first no oil recipe I had tried, and it made the difference for my taste buds. This recipe is perfect for those who don’t like baked goods too sweet. I used honey (preference), put chopped walnuts on top and sprinkled with cinnamon and coconut sugar (lightly). I wanted muffins, so I baked at 375 F for 18-20 minutes. We also did some with chocolate chips but much preferred the nut version. I subscribed to your page and look forward to more recipe searching !
Hi Jessica! I’m so happy to hear you love this banana bread as much as we do. Thank you so much for sharing! Continue to enjoy!
Tried these yesterday! Tasty and chewy! It is going into my recipe collection!
This was delicious and so, so easy!
Thank you!!
Healthy AND tasty! Thank you so much for showing it🥰🥰🥰
This sounds delicious!! I’m on WW do you think in could substitute sugar free syrup out to lower the points?
Thanks!!
Hi Kaitlyn! Of course! Sugar free syrup should work fine. Enjoy!
Can I replace maple syrup with honey in this recipe? I want to avoid sugar.
Hi Meng! Yes, enjoy!
Meng, honey is sugar.
Wow the effort and detail you have put in this is absolutely amazing. I’m so thankful I found your blog. Keep up the beautiful work. Bless you.
Hi, sorry if this question was already answered but I’m wondering if you think steel cut oats could be used instead?
Hi Heather! I would not recommend using steel cut oats because you would have to cook them first and then they wouldn’t bake into a bread-like texture as the loaf bakes. Rolled oats are best for this recipe. Enjoy!