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
18 min @ 350 was perfect for muffins! Not sure I would call them “flourless” since the main ingredients is oat flour. 🙂 But still yummy and gluten free if you use gluten free oats.
Can you replace the vinegar with anything else that’s not acidic? I can’t have acidic foods. I run into this all the time. Any ideas?
This is a year late but hope it helps someone else. The vinegar and baking soda react together in a chemical reaction which produces water and carbon dioxide. Simply put, the protons (which are the cause of acidity in anything) go to the water, which is obviously not acidic. Please educate yourselves before buying into bulls*it pH diets. If you have acid reflux, which is a valid reason to cut down on acidic foods, the above applies.
Yum! I just made this and it is delicious. It went together pretty well–I used a food processor instead of a blender, and I had a bit of trouble telling if/when it was done, but it tastes amazing and made my house smell good. 🙂 I added pecans in addition to the chocolate chips, which I would highly recommend.
Fantastic recipe!!! I didnt have a baking powder so I added lemon juice and extra vinegar…and with added nuts and seeds, I must say this is my fav recipe!!
I tried this recipe last night – and it was awesome! I don’t think I ground the oats fine enough, but that just left more chunky pieces. Also, used chopped pecans instead of chocolate chips – the whole loaf disappeared in one meal (with 6 people!). Thanks for this recipe!
i just tried this recipe leaving out the sweetener – would have been way too sweet if i had added anything. really good and moist! by the way, agave nectar is HIGHLY PROCESSED and bad for you. it’s processed similarly to HIGH FRUCTOSE CORN SYRUP – yuk!!!.
Probably the only banana cake/bread I’ll ever make again as long as I live! My old recipe (which was the banana cake my mom always used to make) is going into the recycling bin. (Sorry mom!) lol
Just wondering 🙂 what’s the vinegar in this recipe for? Is it just to provide an acidic medium for the baking soda to make the bread rise?
Considering that I am an epic klutz and spilled half of the oat flour on the kitchen floor and had to blindly pour in more oats into the blender and hope that it came out to the right amount, this was delicious! I did not have chocolate chips handy, so I went for the traditional walnuts. Very good, mine could have been sweeter (I probably mis-measured the oats) but I’ll definitely be making this again! I might add another less-mashed banana as well to get the banana chunks that are obviously in Katie’s loaf, but not until after prom season is over-because I can’t stop eating this!
Hey Katie, my bread turned out doughy even after I cooked it an additional 10-15 mins. Any suggestions as to why?