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
Hi Katie, I just wanted to tell you about a variation of this that worked well for me.
I like to make this with 130 grams each oat flour and barley flour, which works ok but the bread turns out a little crumbly. Last night I made it again but added 2 tbsp of chia seeds, hoping this would bind the crumb a little more, and baked for 45 minutes before turning off the oven ( I often find with my oven I need to bake a little longer than your recipes state)… and it was perfect! Thanks for such a delicious and healthy recipe!
Hi, can I substitute quick cooking oats for the rolled oats? Please let me know ?
You can always experiment! Be sure to report back with results if you do!
I made this today and it was AMAZING. It cooked perfectly. Honestly I’m not a banana fan but this turned me around. Perfect amount of sweetness (not too much!) and a very awesome way of having oats and banana. I can’t wait to make it again! Perfect for a stormy day like I had today!
For the gf banana bread it calls for milk or oil, which works best? And if oil what kind? Thanks!
Vegetable oil and melted coconut oil both work really well! If using coconut oil, just be sure other liquid ingredients aren’t cold.
I used 1/2 oil and 1/2 soy milk and mine was amazing!!!
If you pulverize the oats into a fine powder haven’t you essentially made flour? Can this be made with the oats not ground?
Would this work with frozen/thawed bananas?
Yes!
This recipe is amazing! It is the best banana bread recipe that I have ever made, even before I was a vegan! Thank you so much Katie!
I made this last night and it tasted really good but it needed more than double the bake time listed. I put it in for 35 minutes and the dough was still completely raw. Left it in for another half-hour and then the extra 10 minutes with the oven off, and I still think it could’ve done longer in the oven. Anyone else have this problem?
It depends so much on climate, elevation, and other factors. Mine is usually done around the specified time (and I live in a low elevation), but once I made it on a particularly rainy and humid day and that threw the time off completely!
YES! See Anne’s comment below. I had to toss the loaf because it was only half-baked.
How could I modify this recipe if I wanted to put in protein powder?
You never know unless you try! Be sure to report back if you do experiment!
I made the banana bread this morning, making no changes to ingredients or directions. Where there was a choice, I used white vinegar & honey. It rose nicely, but came out only half cooked, & shrunk after cooling. I thought baking for 35 minutes & leaving in a closed oven for 10 more minutes was unusual for a banana bread. I put it back in the oven after cooling & cutting open, which I knew wouldn’t work, but it was still uncooked after an additional 20 minutes of baking time. If I try it again, I’ll cook at 350 for 45 minutes & check for doneness.