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My flourless banana bread is moist, fluffy, and soft in the middle. It’s easy to make, naturally gluten-free, and uses wholesome ingredients.
I developed this flourless banana bread recipe during the peak of lockdowns, when flour was extremely scarce and my family was craving a slice of banana bread. It’s since become one of our favorites, thanks to its naturally moist and fluffy texture and light crumb. Using almond flour makes it gluten-free and higher in protein, but without any almond flour whatsoever!
Table of Contents
Why I love this recipe
- Perfect texture. The almond flour gives the bread a delicate crumb, and the bananas get tender and caramelized.
- One bowl. Everything is made in one bowl, making cleanup a breeze!
- Healthy. It’s gluten-free, lower in carbs, and dairy-free.
If you enjoy making flourless desserts as we do, try my flourless muffins, flourless brownies, flourless chocolate cake, or flourless cookies next!
★★★★★ REVIEW
“Loved this recipe. I made two loaves. They were moist and delicious. I loved that there were minimal ingredients. I added chopped walnuts to my loaves. Thank you for this delicious and healthy option to traditional banana bread.” – Marlene
Key ingredients
- Almond flour. My #1 tip for baking with almond flour is to use blanched almond flour and NOT almond meal. The latter is made with almond skins, which yields a chewier texture and crumbly bread. If you don’t have almond flour, use equal portions of oat flour or a gluten-free flour blend.
- Sugar. Totally optional, and only if you prefer your banana bread sweeter. I used white sugar, but maple syrup or a sugar-free sweetener, such as allulose, also works.
- Baking powder. This leavening agent helps the bread rise and develop air bubbles. Don’t substitute with baking soda, as it won’t have the same effect.
- Cinnamon. My favorite spice for pairing with banana bread!
- Salt. Just a dash goes a long way to elevating the other ingredients.
- Ripe bananas. A must for any banana bread recipe! Use brown, overripe bananas for the sweetest flavor.
- Eggs. Room-temperature eggs are best.
- Coconut oil. To help bind the ingredients and add texture. If not strictly dairy-free, use unsalted butter.
- Vanilla extract. Essential for any good baking recipe.
How to make flourless banana bread
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Prep. In a bowl, melt the oil and whisk in the mashed bananas and eggs.
Step 2- Make the batter. Add the wet ingredients to the dry and stir until smooth.
Step 3- Bake. Pour the batter into the loaf pan and bake until a toothpick comes out mostly clean.
Step 4- Cool. Let the bread cool briefly before removing it from the pan. Once cool, slice and serve.
Arman’s recipe tips
- Don’t have ripened bananas? I’ve got you covered. Simply wrap your unpeeled bananas in foil and bake them at 300°F for 15-20 minutes. We do this all the time in my house!
- Use a blender. When I’m too lazy to wash two bowls, I’ll make the batter in my blender.
- Cover the loaf. After 35 minutes, if you notice the top of the bread is browning before the center is fully cooked, lightly cover it with foil and continue baking.
Frequently asked questions
Your banana bread may be dry if you’ve overbaked it. Remember, the banana bread will continue to bake as it cools down, so remove it from the oven once a toothpick comes out mostly clean.
More healthy banana bread recipes
- Almond flour banana bread
- Coconut flour banana bread
- Oat flour banana bread
- Cottage cheese banana bread
If you tried this Flourless Banana Bread recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Flourless Banana Bread
Video
Ingredients
- 2 cups blanched almond flour
- 2 tablespoons sugar * See notes
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large bananas mashed
- 2 large eggs
- 1/2 cup coconut oil or butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F/180C. Grease a loaf pan or 10-inch square pan and set aside.
- In a large bowl, combine the almond flour, sugar, baking powder, cinnamon, and salt, and mix well. In a separate bowl, melt your coconut oil. Add your mashed bananas and eggs and whisk together.
- Combine wet and dry mixture and mix until fully incorporated. Pour into the greased pan.
- Bake for 40-50 minutes (square pan tends to be around the 40-minute mark, loaf pan 45-50 minute mark!), or until a toothpick comes out clean from the center.
- Let cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Slice and enjoy.
Notes
- Swap pans. I also tested this recipe in a 10×10-inch square pan, and it turned out great, but you’ll want to bake it closer to 40 minutes.
- Make it vegan. Swap the eggs for flax eggs. To make each flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Or, try another one of my egg substitutes.
- Add mix-ins. Fold in ½-⅓ of a cup of your favorite mix-ins, like chocolate chips, rolled oats, or walnuts.
best flourless banana bread recipe EVER!
This flourless banana bread is sensational. Make it weekly.
This flourless banana bread is sensational. Make it weekly.
Best flourless banana bread
The best gluten and dairy free banana bread.
Thanks, Daisy!
I love all your recipes,thanks for sharing 🥰
Thanks Flor!
Loved this recipe. I made 2 loaves. They were moist and delicious. I loved that there are minimal ingredients. I added chopped walnuts to my loaves. Thank you for this delicious and healthy option to traditional banana bread.
I can eat pretty much anything, but gloots DO leave me feeling MEH, thus trying out this recipe. Turned out great! I did make a few tweaks; I used coconut palm sugar, real eggs and butter instead of coconut oil. Also, I live at a high altitude, so baked goods take longer to bake and dry out faster… so I added another banana. I lined my loaf pan with parchment paper, so I could lift it out. I let it cool about 10, then tried it. Needed to bake longer, so I put it back in at 300 for another 10 minutes (again, it’s a high altitude issue). Then it was perfy!
Absolutely delicious
So I found this recipe and tried it. Tastes wonderful! So moist and such. (Added mini chocolate chips to mine…) however, I noticed that where I had placed it on the counter, there was a residue of coconut oil left when I picked it up. I only used the amount in the recipe. Thoughts?
And as a side note, I love love loved Harry Potter! Reread each book several times, went to the midnight release of the last one. Watched all the shows many times over!
Thanks for the recipe. If you want more HP, there is always the wide world of fanfic.
Can o just use “coconut sugar” for the sweetener … I think coconut sugar is a lower carb ?
i am thinking about making this bread/cake right now,I love harry potter, but i think i will leave it where it is.wit a million bucks i would buy some new furniture mine are so old.