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.
Can I replace maple syrup with honey in this recipe? I want to avoid sugar.
Hi Priyanka! Yes, honey is a great substitute for the maple syrup in this recipe. Enjoy!
Can I use steel cut oats for this recipe?
Hi Jessie! I haven’t tried it so I couldn’t say for sure, but I’m thinking the recipe would need more liquid to soften the steel cut oats enough to chew. Let me know if you try it!
I made this and at first thought it was a flop but after sitting it is amazing. I used pure honey and added cocoa, walnuts, flax, and vanilla protein powder.
It did take longer to cook. I think the simple base you offered leads to alot of options. It’s a keeper! Thankyou.
Can I substitute white sugar for maple syrup?
Hi Amarah! I haven’t tried it, but I’m assuming you’ll need to adjust some of the other ingredients since the maple syrup is a liquid ingredient. Honey would make a great substitute.
Can I substitute the maple syrup with honey? or are there any substitutes for the maple syrup?
Hi Alisa! Yes, honey is a great substitute for maple syrup in this recipe. Enjoy!
I made this banana bread exactly as described, except I added a quarter cup walnuts before blending. Once I put everything in the blender, I wished I had halved the mix so that the blender could handle it. It never got all the contents blending together, just the bottom third. I manually mixed the top and the bottom of the blender contents and hit blend again, repeating this step several times. I cooked it 30 minutes at 350 degrees and it still had uncooked sections.
I know I can make it appealing to eat by slicing it and putting it under the broiler to get crispy, but am wondering what went wrong. Is my blender not powerful enough?
Hi Margaret! It sounds like it might have something to do with your blender. The batter should mix together easily and quickly in a good blender. It needs to be well blended so the oats turn very fine and the eggs get blended really good throughout to create the right bread texture.
I am on low carb diet. Can you tell me nutritional value of a slice of this divine sounding bread
Hi Karen! I don’t provide nutritional information on my site, but you can easily calculate the nutritional value per serving by plugging the ingredients you use into a free online nutrition calculator. Just google “free online nutrition calculator”. Hope this helps. Enjoy!
Making this tonight, I added 1/2 chocolate chips and 1/2 cup of chopped walnuts. So far it’s been in the oven for almost 45 minutes. I keep checking it but it’s still gooey in the middle. Is it because of the chocolate chips and walnuts?
Hi Kim! If you followed all of the other ingredients and directions exactly, then I’m assuming it is because of the chocolate chips and walnuts. I’ve never tried it with those additions, so I couldn’t say for sure how much of each would be best to add and if there are any other adjustments that need to be made to accommodate them in the loaf. Maybe try covering it with foil so it continues to bake but doesn’t burn on top. I hope it turns out!
Hi. I’d like to try this recipe but would like to substitute maple syrup with normal sugar. Would this work?
Hi Linda! I haven’t tried this recipe with granulated sugar so I couldn’t say for sure. Since maple syrup is in liquid form, I’m assuming replacing it with regular sugar would change the consistency so I’m not sure if you would need to adjust other ingredients to get a great bread texture. Sorry I couldn’t be of more help with this one.
Thank you for the recipe! I didn’t have maple syrup so I used 1/4 cup of white sugar plus another 1/8 cup diluted in 1/4 cup of water. I think it change the texture a bit by looking at your photos but I love how it came out. 🙂
Maybe next time I’ll only add 1/4 cup of sugar but it didn’t taste overly sweet as it is.
I don’t know if there’s something wrong with my oven or the settings, or maybe it’s my town’s altitude that changes the baking time? I had to bake it for almost one and half hour! And I think it could stand a little more in the oven. But anyways it was delicious! Oh and I also grouded the oats in a food processor before blending. 🙂
Hi, we made this with the maple syrup replaced with equal amount of raw sugar, and added a little milk to get the batter to be smooth. Worked a treat, but we’ll try it with honey or maple syrup next time.
Made this this past weekend and loved it! Have you tried the recipe using zucchini instead of bananas?
Hi Mia! I haven’t tried it with zucchini. The banana plays such a key role in the texture and taste of the bread that replacing it completely would definitely change the end result. Sorry I couldn’t be of more help.
I subbed one banana for one cup shredded zucchini/and 2 bananas for 2 cups shredded zucchini, both turned out perfect!