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.
Do you by any chance have the macros for this recipe? In the process of making it for my teammates, so excited to try!
Hi Amy! 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!
This recipe is now being shared in Namibia! Simple, quick, easy and delicious. I only have a small blender thingy so had to blitz it in 2 halves but it worked beautifully. Thanks so much.
Judy
I had a bunch of beautiful bananas left out in the car overnight and they all froze! I came across this recipe and it’s incredible! Made it twice once in muffins once in bread added walnuts and almost no maple syrup to the second batch because the bananas were so sweet already. I absolutely love it and the site I don’t subscribe to sites but you got me with this one! I have a sister who is gluten-free and these do not taste like gluten-free and the textures wonderful
Hi Mary! I’m so happy to hear. I hope you continue to enjoy!
Thank you so much for the receipe I just baked one and my whole family loves it!
I made one important modification – I skipped the syrup/honey completely – it’s always puzzled me why anyone would add sugar (and honey, syrup are nutritionally basically a tastier form of sugar) to a banana bread (which is already so sweet/loaded with natural sugar???
Now it’s not only tasty but also much healthier -let’s stop poisoning the kids with sugar!
This might be a obvious answer but, I do not have a blender do you have to use a blender or is the blender needed to more so make oat flour? Really want to try the recipe but at this time I can’t purchase a blender
Hi Lauren! If you can replace the oats with oat flour, you can still bake the bread without a blender. The blender does help blend the eggs and other ingredients together so the loaf rises and bakes into a bread-like texture using oats, but oat flour will bake up just as great. Enjoy!
I don’t blend the oats at all – just stir it all together in a bowl. Super easy.
That’s so great to hear. Continue to enjoy and thanks for sharing!
I make this every few days because I eliminated salicylic acid in my diet 6 months ago due to gut issues. It’s divine! I often add an extra banana, a little organic vanilla extract, and sometimes will add really good cocoa powder for a chocolate version. I use butter for the “grease” and bake for 25-30 minutes in a square pan. Perfection!
Hi Susan! That’s so great to hear. Continue to enjoy and thanks for sharing!
That was great, for a 5 ingredient banana bread!
Hi,
I made this last night, delicious. Mine gave out very heavy & dense, is this how yours came out ?
Did I do something wrong ?
Hi Steph! It sounds like you might have over-blended the batter which would have started heating/cooking the oats and prevents the from baking with a tender bread-like texture. That or you might have over-baked it. Hope this helps and that you’re able to try it again with better results. Enjoy!
My family absolutely LOVE this recipe!
I add dark chocolate chips to mine.
It freezes so well and a great treat for my kids at school too.
Making another one as I type this 🙂