Flourless Banana Bread
Flourless Banana Bread is moist, naturally sweet, and full of real banana flavor — without needing any refined flour! Instead, it uses oats (or almond meal) and simple pantry staples to create a gluten-free, hearty loaf that’s perfect for breakfast, snacks, or even a light dessert. It’s healthy, easy to make, and packed with wholesome ingredients you can feel good about.
Time Required
Preparation Time: 10 minutes
Baking Time: 45–55 minutes
Cooling Time: 10–15 minutes
Total Time: 65–75 minutes
Ingredients
3 large ripe bananas (about 1½ cups mashed)
2 large eggs
1/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 cup almond butter or peanut butter (natural, unsweetened preferred)
2 1/4 cups old-fashioned oats (or oat flour)
(If using oats, you’ll blend them into flour yourself)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
1/4 teaspoon salt
Optional: 1/2 cup chopped walnuts, chocolate chips, or blueberries
Instructions
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Blend the Oats (if needed):
If you’re using whole oats, blend them in a food processor or blender until they form a fine flour. Measure 2¼ cups oat flour after blending.
3. Mix the Wet Ingredients:
In a large bowl, mash the bananas well.
Add eggs, maple syrup (or honey), vanilla extract, and almond butter.
Whisk until smooth and creamy.
4. Add the Dry Ingredients:
Add the oat flour, baking soda, baking powder, cinnamon, and salt.
Stir until just combined — don’t overmix.
5. Add Optional Mix-ins:
Fold in nuts, chocolate chips, or blueberries if using.
6. Bake the Bread:
Pour the batter into the prepared loaf pan.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Cool and Serve:
Let the banana bread cool in the pan for 10 minutes.
Then transfer to a wire rack to cool completely before slicing.
Notes
Banana Ripeness: Very ripe bananas (with lots of brown spots) are sweeter and give the best flavor.
Nut Butter Options: Almond butter gives a lighter flavor, peanut butter gives a more classic, rich taste.
Sweetness Level: Adjust maple syrup/honey slightly depending on how sweet your bananas are.
Storage: Store tightly wrapped at room temperature for up to 2 days, refrigerate up to 5 days, or freeze slices for 2 months.
Tips
Don’t Overbake: Check around 45 minutes — overbaking can make it dry.
Boost Fiber: Add 1 tablespoon of ground flaxseed for extra nutrition.
Make it Vegan: Replace eggs with flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water, mixed and rested for 5 minutes).
Texture Tip: If you want a lighter, cakier loaf, add 1 tablespoon apple cider vinegar to the wet ingredients — it reacts with baking soda for a fluffier crumb.
Frequently Asked Questions
Q: Can I use store-bought oat flour?
A: Yes! Just measure 2¼ cups oat flour directly — no blending needed.
Q: Can I use almond flour instead of oats?
A: Yes, but substitute 2½ cups almond flour and reduce baking powder slightly (omit it if needed).
Q: How do I freeze banana bread?
A: Slice the bread, wrap individual slices in plastic wrap or parchment paper, and freeze in a zip-top bag. Thaw as needed.
Q: Why is my bread too dense?
A: Overmixing or not using ripe enough bananas can make the bread heavy. Mix just until combined for the best texture.
Q: Can I add protein powder?
A: Yes, you can add up to ¼ cup of protein powder (preferably unflavored or vanilla) but you might need a tablespoon extra moisture (like milk or water).
Nutritional Information
Calories: 190 kcal
Protein: 5 g
Fat: 9 g
Saturated Fat: 1 g
Carbohydrates: 24 g
Fiber: 3 g
Sugar: 9 g
Sodium: 160 mg
Cholesterol: 35 mg