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 baked this bread and it turned out great. I have experience baking banana bread so was a little doubtful about this recipe, I did add more time to baking about 20 minutes. Not too sweet great for breakfast.
Hi Carolyn! I’m so glad you enjoyed it! 🙂
Looks great – think this would work as muffins instead? Would anything need to be changed?
Hi Amanda! I think the recipe would work great as muffins. Just be sure to reduce the baking time. I’d start checking them around 12 minutes. Hope this helps! Enjoy!
I made this recipe as muffins today, and they were yummy. It made 10. Just don’t use paper..you will lose half of the muffin. Also, any WW people out there, these are 4 smart points per muffin!
Would it work if you spray the paper with non-stick? I often do this when making muffins.
I made two loaves of this tonight. YUM. It’s like a big goey oatmeal loaf! The consistency is awesome and it’s just the right amount of sweetness. I “ripened” my bananas by poking holes in the peels and microwaving them for 30 minutes and I used my food processor instead of a blender. So easy!
30 minutes in a microwave? That seems like a really long time.
What else can you use in replacement of maple syrup?
Hi Debbie! You could try honey.
Maegan,
What a great recipe. Made this for my hardworking wife, and she loved it.
Many thanks.
Lenny
Hellow from Vanuatu! Your receipe is the best – very simple and rich. It’s yummy.
Hi Megan,
Have you tried this with frozen, thawed bananas? Also, by old fashioned oats I assume you mean rolled oats, not steel cut oats, right?
Hi Joy-Lily! No, I haven’t tried it with thawed bananas. Not sure how the extra moisture would effect the bread, but I think it would be worth a try. And yes, rolled oats. Not steel cut! Enjoy! 🙂
Hi!
I just made these using frozen bananas I thawed out and they came out great! There’s no extra moisture because bananas freeze perfectly and when they thaw it is like a brand new banana!
Love it, Shannon! Such a great tip. Thanks for sharing! Enjoy! 🙂
Hi Do you have any low carbs recipes and also how many carbs in the banana bread
Hi Charles! I don’t calculate the nutritional information for my recipes, but you could easily plug the ingredients into an online nutrition calculator to get the information. Just google “online nutrition calculator”. There are several free ones to choose from. Hope this helps. Enjoy!
Hi Maegan and Charles, I found a online nutrition calculator these are the results per serving:
Recipe Analyzer Results
A single serving of this recipe has 96 calories.
Read through the nutrition label for a snapshot of this recipe’s nutritional profile. If the label lists less than 5 percent daily value for a nutrient it is considered low, while 20 percent or more is high. In general, you want to limit saturated fat, cholesterol, and sodium, and get enough fiber, vitamins, and minerals.
Nutrition Facts
Servings: 10
Per Serving % Daily Value*
Calories 96
Total Fat 1.7g 2%
Saturated Fat 0.4g 2%
Trans Fat 0g
Cholesterol 37mg 14%
Sodium 141mg 6%
Potassium 185mg 4%
Total Carb 18.9g 6%
Dietary Fiber 1.7g 6%
Sugars 9.2g
Protein 2.7g
Vitamin A 2% · Vitamin C 5%
Calcium 1% · Iron 4%
*Based on a 2,000 calorie diet
130 Calories
SODIUM 8% DV 180mg
FAT 3% DV 2g
PROTEIN 8% DV 4g
CARBS 8% DV 25g
FIBER 12% DV 3g
That is what I got from Yummly. Hope it helps!
Hey your receipe sounds great,but one question no one asked. There are bnnanas slices on
Top of bread.is that included in the 3bananas You only mentioned blending the bananas
In a blender with all other ingredients.do you use a extra for the top???plan on making
It soon..let me know okay?
The banana slices on top are just for garnish. They’re not included in the recipe, but I’ll update it to mention them in the instructions, if desired. Enjoy!
Would this work with honey rather than nape syrup?
Hi Robin! I haven’t tried it, but it’s definitely worth a try. The texture might be a little different, but it should still taste great. Let me know if you try it and how it turns out. 🙂
Hi! I subbed molasses for the maple syrup, but I only mixed it with a spoon and it doesn’t seemed to have turned into bread. Is the point of the blender to grind up the oatmeal?
Hi Evelyn! Yes, the point of the blender is to grind the oatmeal and really blend all the ingredients together well. It’s a recipe that must be blended or you could use already ground oats or oat flour. Hope this helps. Enjoy!
Hi! I’m going to make this recipe this weekend! Have you tried to freeze it before? I’d like to make some to have on hand for when my baby girl is born in August. ????
Hi Jenn! I haven’t tried it, but I think it would freeze just fine. Make sure you let the loaf cool completely then wrap it tightly in plastic wrap and place it in a freezer safe baggie to prevent freezer burn. Hope this helps. Congrats on the sweet baby girl! Enjoy!