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
Best banana bread I’ve ever had. So moist and delicious! I made two loafs last night- one regular banana bread for my family and this flourless recipe for myself. My family gobbled up my loaf and left the other! They could not believe it was dairy, gluten and refined sugar free!
What should it look like when it comes out of the oven? I pulled it out but it seems wet still. If I put a toothpick in, it would not come out clean. Not done?
Yup sounds like it just needs more time 🙂
I’ve made this twice and it’s AMAZING!!!! SO good!
Thank you so much for making it!
Hi
I tried this recipe . But it came out gooey at the centre . Could you tell me what could be the reason ?!
Hmm, first thing I can think of, is your oven calibrated? That could definitely be it! (If you don’t want to calibrated it, you can also just bake a little longer at a lower temperature and that should do the trick too!)
Jason
I’ve made the loaf in the past but baked as muffins yesterday. I cut the baking time to 25 mins and still rested in the oven for 10 mins. I added frozen wild blueberries (Trader Joe’s) and a handful of chopped walnuts instead of the chocolate chips. The nuts give a nice texture against the chewiness of the oat crumb.
Hi – I made this recipe using oat flour and it was amazing! Rose beautifully too with a gorgeous bread texture. I added a handful of chopped dates instead of chocolate chips and it really complemented the flavours beautifully. The only problem I have is that in South Africa we have baking powder (which has bicarbonate of soda in it) and then separately, we have bicarbonate of soda. I used them in the quantities specified but I could taste that bicarbonate of soda in the finished product. Did anyone else have this problem and have a possible solution please?
Made this on the weekend. Possibly put in too many chocolate chips but wow it was amazing!! And love love love that it uses oats instead of flour
Omg! This bread is scrumptious! It is so hard to find amazing gluten free/vegan bread and this surpassed my expectations! I did use milk, organic agave nectar, and 72% chocolate. I did runout of my 72% chocolate and so I resorted to using my dipping milk chocolate. I cut the circular milk dipping chocolate in 4 quarters and it was the perfect size. I used about 1 cup of chocolate in all. The bread turned out amazing! It was moist, sweet, and delicious! I 100% recommend this recipe! ?
I did not have vinegar so i used lemon- it was incredibly dense and uses quite a few more bananas and oats than other recipes.
I made it pretty much to the recipe except I used almond milk and 1/3 cup of maple syrup instead of 1/2 cup.
It turned out gooey from the middle to the bottom, but tasted good and was sweet enough for me. Also looked much darker than in the pictures that Katie posted.
By the way 3 medium size bananas made exactly required amount of mash.
Love this recipe for the gluten free and flavor profile and even the dense texture. I do agree it may need more time than stated in the oven, could very well be humidity and all that stuff i don’t understand. And it seems oil is too heavy for some so I opted to use milk. It freezes well, can be sliced from frozen, microwaved to bring to temp and I haven’t tried, but I will toast as well next time to get some crunchier outsides and that delicious dense quality inside. The ground oats have such a different texture that I LOVE IT! Also, love that it’s easy and healthy 🤪