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.
Have you tried adding plain greek yogurt (2%) to the ingredients as well? And what about agave instead of maple syrup? Thanks!
Hi Allegra! No, I haven’t tried either of these adjustments to the recipe. Sorry I can’t say for sure if they’d work. I hope it turns out just as great for you. Enjoy!
What can I use to substitute the Maple syrup? I am thinking raisins. Any other ideas?
Thanks!
Hi Julieta! I would recommend honey as the best substitute for the maple syrup. Hope this helps. Enjoy!
This recipe looked so promising, but unfortunately, followed the recipe to a T and now just have a burnt on the outside, raw on the inside mess. It was in the oven for over an hour (hence why it’s burnt) but can’t for the life of me work out why it’s still raw…. also seems like I’m not the only one. Any ideas on what went wrong?
Hi Michaela! If the bread was burnt on the outside and still raw on the inside, I’m thinking it has something to do with your oven temperature, the placement of the loaf in your oven, or the pan you’re using. Oven temperatures can vary quite a bit. I would recommend baking it on the center rack or one rack above the center in your oven. Did you use a 9×5-inch loaf pan? Also, did you blend the batter until smooth. It’s such a great recipe that lots of people bake successfully every day so I’d love to help you troubleshoot so you can experience the same deliciousness.
I made this last night – I didn’t have any oats in the house (I was shocked) so I used 1 cup of flour and 1 cup of almond meal (I know, not GF, but we don’t need it to be in our house)- it is absolutely delicious! Thanks for a simple, fast and yummy recipe! I love being able to just put everything in the blender and pour it into the bread pan! I will be using variations of this recipe with all my overripe bananas from now on!!!
Love it, Brandi! Thanks for sharing! Enjoy! 🙂
Another question 🙂 Would an immersion blender work here?
Hi Minoo! I couldn’t say for sure because I haven’t tried it, but it’s certainly worth a try. Just make sure all the ingredients are blended into a smooth batter so you get that great banana bread texture. Enjoy!
Hi, this recipe sounds great, however, 3 banana sounds a bit confusing. could you please specify how many cups of mashed bananas would that make? Thanks!
Hi Minoo! 3 medium ripe bananas is equal to 1-1/4 cup mashed or about 13 grams. Hope this helps. Enjoy!
Has anyone tried adding Craisins? Not sure if they would be too tart. The thought of the sweet and tart flavor might be interesting. Will probably try this tonight and let you know.
Hi Linda! I think dried cranberries would be a great addition. Definitely let us know. 🙂
Mmmmmmm-m-m. I substituted natural honey for the syrup, and it turned out DELICIOUS!!! Thank you.
Hi can i add walnuts?
Hi Michelle! Of course…just stir them in. Several people have said they added them and that it turns out great. Enjoy! 🙂
I was so surprised by the result of this banana bread – it was delicious!!! Really moist and dense, with lots of banana flavor and the perfect amount of sweetness.
I made some substitutions to work with what I already had in the pantry:
I traded 1 cup of steel cut oats for the 2 cups of rolled oats annotated (steel cut uses more moisture, so this ended up being a pretty good measurement for replacement). Just be sure to blend it a bit longer to break down the oats. It gives the bread a little “bite”, but I really found that pleasant.
I also didn’t have baking soda, so I used 3-4 teaspoons of baking powder. Powder is much less potent, so while this may sound like a lot, it was actually perfect.
Finally, I did half honey and half maple syrup as my maple syrup is a bit too dark and strong.
For those asking about nutritional facts… Here’s what I came up with (this remains the same with 2 cups of rolled oats or 1 cup of steel oats):
Per serving, or a 1-inch slice (8 servings total):
158 calories
2.6 g fat
30.4 g carbs
3.2 g fiber
11.9 g sugar
4.5 g protein
Really not bad at all, so eat up! ????