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

Healthy 5-Ingredient Flourless Banana Bread

Gluten Free, Okay by Me!

I promise I’m not going all gluten-free on y’all over here, but my mom recently eliminated gluten from her diet to see if she has an allergy to it that might be causing some skin irritations, which 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. I’ll probably never go gluten-free myself unless I have to for medical reasons, but if I had to, I know I’d survive. There are so many great recipes and products out there that allow you to enjoy baked goodies even if you can’t have gluten. But I can’t imagine a life without glutenous breads, cookies, donuts, etc.! 😉

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!

Healthy 5-Ingredient Flourless Banana Bread

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.

CLICK HERE for all of my flourless quick bread recipes. They’re all easily made in the blender with minimal ingredients and you’d never believe they don’t have any flour, butter, oil or granulated sugar in them.

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!

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. Yum! Yum!

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!

Healthy Flourless Pumpkin Bread {6 ingredients}

More Delicious Quick Bread Recipes

If you love this recipe, you’ll also love my 4-Ingredient Flourless Chocolate Chip Banana Bread, Flourless Chocolate Banana Bread, Healthy Flourless Apple Bread, Healthy Flourless Pumpkin Bread.

Easy Delicious Flourless Recipes by The BakerMama

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 4.8 from 65 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. This is really good! I added a half cup of milk chocolate chips and a half cup of walnuts. Plus a dash of salt and a teaspoon of vanilla extract. Super moist and yummy!

    1. Hi, Sarah! I haven’t tried it myself, but I have had several people message me about substituting with flax eggs and that it was successful. It’s certainly worth a try as the flax eggs would compliment this recipe well. Enjoy!

  2. This came together really quickly and despite the lack of added fats/oils was pretty tasty. However, it needs a little salt to help bring out the flavor (I find that this is so often forgotten in baked goods). Also, next time I will try blending about half the oats on their own first to give it a finer texture and then add all the other ingredient and blend again. But I will definitely be keeping this recipe & try some of the other add-ins that others suggested.






  3. I made this tonight…yum! Super delicious!!!

    I thought the loaf might come out heavy. It was light and moist and flavorful! Next time I might toss in nuts!

    Thanks for this great recipe!






  4. I was worried that this bread would not be sweet enough (because I know some “healthier” versions aren’t very flavorful and sweet enough), but this banana bread was perfect and super delicious (plus easy to make)! Will definitely be making again.






  5. This is amazing! I actually used agave instead of maple syrup and only used 2tbsp (vs 1/4 cup) then added 2tbsp of all natural, no sugar added almond butter. Omg so good and great for my 1 year old.






    1. Hi, Starr! Thank you for sharing your modifications! That’s so helpful. And I’m so happy you all enjoy it so much!

  6. We make this every week! My husband is obsessed with it, and I’m glad because he usually grabs a sugary protein bar for breakfast.
    I add hemp seeds and ground flax to the batter. Delicious with some peanut butter.






    1. Hi Jen! I’m so happy to hear y’all enjoy it as much as we do. I love that you add hemp seeds and ground flax to the batter. And we also love it with a spread of peanut butter! I hope you continue to enjoy for years to come! Thanks for sharing!

  7. A question really! Have you ever tried using the blender to first turn the oatmeal into an oat flour and then hand mix the ingredients? I’m just super curious if it would make a lighter loaf. Or would it possibly be heavier??

    1. Hi, Rhonda! Aw, thank you so much! I’m really glad you enjoy it. Definitely one of my favorites, too.