We need to talk about this flourless banana bread…
Eating this delicious banana bread will probably remind you of a giant oatmeal chocolate chip cookie…
And you’ll still be dreaming about it for days after it’s gone, wishing you could have some more.
The recipe can be easily modified to fit different diets:
✓Flourless
✓Refined-sugar-free
✓Vegan, gluten-free, & oil-free options
Also Try This: Carrot Cake Banana Bread
Without any flour weighing down the recipe, the sweetness of the bananas really shines through.
Wholesome oats add substance, giving this bread its deliciously hearty texture.
And of course chocolate chips make everything taste even better… although the flourless banana bread is actually really good even without them!
You can also add raisins, shredded coconut, cinnamon, walnuts, or even dried cranberries for a Fall-ish banana bread.
Adapted from my Chocolate Banana Bread, which was the #1 most repinned recipe on my website for the month of September!
Guess you all really like banana bread!
Sorry, pumpkin.
The first step to making the flourless banana bread is to put the oats in a blender and blend until a fine powder forms.
This is what you’re using instead of flour in the recipe. Or for grain free, you could do the same thing with quinoa flakes if you’d prefer.
I also am working on a banana bread recipe using almond flour, so hopefully that one will be posted soon!
Got leftover bananas? Here are my favorite Banana Recipes – Over 30 Healthy Ideas
Flourless Banana Bread
Ingredients
- 1 3/4 cups mashed banana (420g)
- 2 1/2 cups rolled oats (For low carb, try this Almond Flour Banana Bread)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp pure vanilla extract
- 1/3 cup milk of choice OR oil
- 1/2 cup pure maple syrup, agave, or honey
- 1 1/2 tbsp vinegar
- 1/2 cup mini chocolate chips, optional
Instructions
- Preheat oven to 350 F, and grease a 9×5 loaf pan very well, making sure to go up the sides. Put the oats in a blender and blend until a fine powder forms. Add all other ingredients (except optional chips) and blend until smooth. Stir in optional chips if using. Pour the batter into the prepared pan, then bake on the middle rack for 35 minutes. Turn the oven off, but DON’T open the oven. Let the bread sit in the closed oven for another 10 minutes. Then remove from the oven and let cool completely before going around the sides with a knife, then inverting onto a plate.View Nutrition Facts
Notes
More Healthy Breakfast Recipes:
Flourless Banana Blender Muffins
Peanut Butter Brownie Baked Oatmeal
Keto Muffins – 6 Ingredients
This has been my go to recipe for the past year and a half and my husband and I absolutely love it. It’s delicious, user friendly, has no processed ingredients and is a great way to recycle our over ripe bananas. Thank you for sharing it 🥰😊
💗💗
Delicious! Better then my moms! I added the rest of my daughter’s easter chocolate.
Oops forgot to say THANK YOU for sharing this recipe!
Thank you so much for making it 🙂
In the banana-oats bread recipe, you don’t indicate what TYPE of ‘vinegar’ to use which is either apple cider vinegar or white vinegar. There’s a difference between the two.
Was very chewy also why oil or milk? Can you substitute oil for milk?
Love it, easy, simple and modifiable 🤩
I NEVER leave reviews, on ANY site. I also rarely ever repeat recipes I find on the internet because they never turn out as good as I was expecting. But THIS banana bread recipe, I have now been making for years and make loaves to share with family and friends. They are SHOCKED when I tell them it’s Vegan, gluten and dairy-free, and flourless. It’s truly an exceptional recipe! It’s so moist! I am not a baker so I love just adding all ingredients to the blender, SO easy. I prefer out of the options to use maple syrup (vs. honey) and I’ve only used oil (not milk). Also, a little less Apple cider vinegar and a little less salt, but other than that it is SOOO good. Thank you!
This makes us so happy 🙂
This was delicious. I used buttermilk, and added walnuts and cacao nibs. I will definitely use again.
This recipe is a winner! I blended my oats pretty fine, so it doesn’t appear as grainy as the picture included. I swapped in walnuts in place of the chocolate chips, and used melted coconut oil instead of milk.i also added one egg. I was a little worried about the baking directions of turning off the oven and letting it sit in there for ten minutes. Perfecting the doneness of banana bread can be a challenge. It came out absolutely perfect! And it’s delicious!!
This one is a keeper!
This has been a staple in my house for a few years. How would you adjust the time to make them muffins? And would they still sit in the oven with the heat off for 10 minutes?
Hi! I think the response may have been for another comment. 😅 I was asking about the timing for muffins. Any help would be appreciated! Thank you!
Hi, we have not tried this one as muffins so can’t say exactly how much time they would need. If you try them, let us know how it goes! Or Katie does have a different banana muffin recipe if you prefer to make something already tested and vouched for: https://lett-trim.today/banana-muffins-recipe-best/%3C/a%3E%3C/p%3E
Thanks! I am going to attempt these as muffins and will report back. What’s the purpose of letting them cool in the oven, though? I can’t quite figure out how long to bake them if I have to leave them in for the extra 10 minutes at the end.