Healthy 5-Ingredient Flourless Banana Bread that’s moist, oaty and naturally sweetened with maple syrup.

Healthy 5-Ingredient Flourless Banana Bread

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.

Healthy 5-Ingredient Flourless Banana Bread

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.  There are so many great recipes and products out there that allow you to enjoy baked goodies even if you can’t have gluten.

So it got me thinking, what are some classics that need to be reinvented so that those who don’t eat gluten can still enjoy them? 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!

A hand holding a slice of flourless banana bread with a bite out of it.

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.

A loaf of flourless banana bread on a marble cutting board.

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 brownies, flourless apple bread, flourless chocolate cake and flourless peanut butter cookies.

What Do I Need to Make Flourless Banana Bread?

(see recipe card for measurements and details)

  • Ripe bananas
  • Large eggs
  • Pure maple syrup (or honey)
  • Baking soda
  • Old-fashioned rolled oats
  • 9×5-inch loaf pan
5-Ingredient Flourless Banana Bread by The BakerMama

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.
5-Ingredient Flourless Banana Bread by The BakerMama
  • 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!
Healthy 5-Ingredient Flourless Banana Bread

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!

More of 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!

Classic Banana Bread, Flourless Banana Bread, Nutella Swirled Banana Bread, Flourless Chocolate Banana Bread.

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,

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Healthy 5-Ingredient Flourless Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 68 reviews
  • Author: Maegan – The BakerMama
  • 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

  1. Preheat oven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside.
  2. 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.
  3. 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.

PRODUCTS USED TO MAKE THIS RECIPE:

Ninja Blender/Food Processor
Magnetic Measuring Spoons
9"X5" Loaf Pan
Cooling Rack

 

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About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. Love theses so does my family! I didn’t have a big loft pan I had a 8 mini loft pan. I was going to bake for 30 mins. But I took them out around 23 mins cause they looked done and I could have took them out earlier then that they were a little over cooked but still so good! Thank you for the recipe❤️






  2. Made this as a batch of mini muffins and one 1 1/2 thick loaf banana bread. I used saba bananas which are the more traditional Filipino bananas. They are denser and less banana-y. I had some frozen ones from an Asian store near me. I just microwaved until they are soft enough for me to cut in 1″ chucks with my fork. I also tried to completely eliminate add sugar but I stuck some vegan chocolate pieces in some of the muffins. I also used Bob Red Mills egg replacer because I baked a lot when I was vegan and used to tasting raw batter as long as there’s no all purpose flour involved. I had to add about 1/2 of almond milk to help stuff blend even in my powerful Vitamix. Thank you for a very forgiving recipe! Sugar free is interesting but totally doable! Maybe I’ll add 2 tablespoons of agave syrup or Dates Sugar next time. Thanks so much again! Keeping this recipe!






    1. Hi, Michelle! Thank you so much for sharing your adjustments! I love hearing other ways to make this recipe. I’m so happy to hear you enjoyed it!

  3. I love this recipe. I have made it many times now and it always turns out great. I make it in a muffin pan and git 12 of them every time. When I share them with family and friends they think it is a wonderful treat.






  4. Glad I came across this recipe as I’m looking at how I’m going to use up all the bananas in the fridge. I wonder if this would work in an air fryer? Because I don’t have an oven. 😅

    1. Hi, Denise! And I don’t have an air fryer so I have no idea! You’ll have to let me know if it works! Good luck and enjoy ❤️

  5. Turned out great, may or may not have added a handful of chocolate chips sprinkled over the top before baking! Delicious!






      1. Thank you so much for the recipe. My 12 year old son absolutely loves it and takes a slice to school everyday. It’s so easy and delicious.






      2. Hi, Melanie! I’m so glad to hear he loves it so much. Definitely one of my favorites!

  6. This turned out like a nutrient brick. No flavor and incredibly dense. Feeling like the reviews must be monitored as I followed the recipe to a T and ended up with a heavy hunk of flavorless bread.
    Would try again though.






    1. Hi, Abby! Yes, reviews are monitored but every reply gets published. I’m so sorry it didn’t work for you. I can’t say for sure, but it sounds like it may have been over-blended. I hope you will try again! It’s one of our favorites.

    2. I have another recipe similar to this. The biggest difference between the two is that the other recipe has 1/4 cup of nut butter (I can’t have nuts so I used sunbutter) and 1/2 cup of non dairy milk. Also 1/2 tsp of salt and a pinch of cinnamon. Maybe try them again making these additions.

    3. my family and I genuinely love this recipe, so that is not fair to assume/day. I did add a tsp of vanilla.

  7. Love it! Even with my sloppy measurements and additional half banana, they turned out great! Would recommend