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
Hello Katie,
Could you skip baking soda and just use baking powder instead? Thanks!
Angeline
The baking soda probably gives it a bit more lift and it’s the ingredient that will react with the vinegar to make the bread fluffier. If you sub with baking powder, it would be a bit more dense… maybe even gooey in the center. You could give it a try, though. Let us know if you do.
This bread looks great! One question: if I use oat flour, do I still measure out 2.5 cups, or less (because rolled oats take up less space in the measuring cup before blending). Thanks
You would use a bit less. Pack the measuring cups very loosely but without air pockets or better yet, if you have a food scale, she has the weight listed. Otherwise, you might have to guess about how much less to use… maybe 2 tbsp or 1/4 cup less or so… not sure. It might work with just packing the measuring cups very loosely and not decreasing the flour, though. Gluten free flours absorb more of the liquid in the recipe than wheat flour, so the consistency of the batter will be a bit thinner than a typical banana bread would be (almost like a cake batter, but maybe not quite that thin).
I can’t have pats even if they are certified gluten free. This recipe looks amazing. I’m good at subbing but curious if you suggest coconut, almond or a gluten free all purpose flour to sub in. I know coconut is much more absorbent and almond is denser… Thanks in advance!!
If you’re using an all purpose gf blend, you would probably want to use her other banana bread recipe that specifically calls for that as one of the options, like this one:
https://lett-trim.today/2011/11/02/polka-dot-banana-bread/%3C/a%3E%3C/p%3E
I meant to say, “you might want to try one of her other banana bread recipes that call for gf ap flour as an option” because she has several banana bread recipes…
Rose, I like reading comments because it helps prepare the recipes sometimes. Like today I didn’t have enough bananas but used pumpkin because of what I read in the comments. Anyways I noticed you comment a lot. You have answers for everything. Do you have a blog?
looks amazing!!! I really want to try it 😀
https://aspoonfulofnature.wordpress.com/
Have you tried this as muffins? Looks like a great breakfast on the go!
You could definitely make this as muffins in a muffin tin. You would probably need to decrease the baking time a bit, though.
I just made this! It was delicious! I think I will try eating it with some coconut butter on top. Yum! Thanks for the recipe!
Thanks for this recipe! Just in time for a trip I was about to take and was considering bringing some baked goods along… needed it gluten free for a recent revelation about wheat causing me problems so I haven’t played around with it enough to make a decent banana bread. This looks perfect for what I had in mind. 🙂
Also, I don’t use the gluten free flour blends because they are often filled with refined flours and are higher glycemic than whole grains, so I’ve been playing around with my own blends. So I was happy to see this recipe, already tried out. 🙂
Made this today. There is only one slice left. Tastes amazing. It’s the first time in my life I enjoy oats. I didn’t use choc.chips & cinnamon. I used skim milk. I had only one banana. Used only 4 heaping tbsp honey. Added sesame tahini with honey (about 1/2 cup). The result was different from u r pics but omg best bread I ever had! Melting in mouth soft moist light and no flour no refined sugar! Oh I added 1/3 cup raisins. It was delicious. Ty so much for this recipe! I highly recommend it. Everyone must try this!
This bread was FABULOUS!!! I made a couple of changes and it worked out great. I added all the ingredients to my vitamix, did not make a flour first, used a 1/3 cup raw honey ( next time will use a 1/4, plenty sweet), 1/4 cup Enjoy Life chocolate chips instead of a 1/2. This bread was so good and easy. Next time I will use lemon juice. Thanks for an awesome and easy recipe!
I can’t wait to make this!!!!!! Maybe it will even win over my banana-hating friends!!!
Made it yesterday. It was so moist and delicious!!! Thank you Katie.
Can I just say…this is the BEST banana bread I’ve ever had in my life. No exaggeration. I just made mine a few minutes ago and it came out Super moist. Super yummy. Thank you Katie. This is my first time leaving a comment on your blog even though I’ve been following for a while but after eating this banana bread I just had to.
I should put you on my Christmas list for this recipe!
This bread was delicious and a fantastic gluten-free choice! Because I am not vegan and my husband cannot tolerate honey (and we’re out of maple syrup), I subbed 15 drops liquid stevia, 1 egg (for more protein), and enough coconut milk to total 1/2 cup (after including the egg) for the honey. I also added 2 Tbsp coconut sugar. It was plenty sweet. I baked it closer to 40 min, then let it sit an additional 10. Fantastic treat!
I LOVE THIS RECIPE! I’ve just made it for the second time this week! Absolutely delicous! For the people asking about the baking powder/soda – the first time I made it i only had baking powder so that’s all I used – it turned out a lot denser with less of a rise but still tasted delicuous enough for me to want to make it again! The second time I used baking soda and powder as per the recipe and the texture is much like a traditional bread – honestly this recipe taste amazing even before it’s baked it barely made it into the oven! Thanks for the recipes katie can’t wait to try more!
Oh wow! This banana bread looks amazing! 🙂
I followed this recipe (almost) but I didn’t use any sugar. I added tbs ground almonds and tbs coconut. I also added a few chopped cherries. Delicious! Thanks for the inspiration.
Just made this and it came out really well. Who knew you could make oat flour in a blender! I’m wondering if I can use that in other recipes now.
Today I made a very tasty variation on this recipe using 2 cups of chopped dates, soaked in water and blended to a paste, instead of the banana. I added some chopped toasted pecans instead of choc chips. I left out the cinnamon but otherwise used your recipe as written, with coconut oil. It is really dark like molasses and the texture is great! I think that’s my first successful experiment! Thanks for the inspiration Katie 😀