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We turn to this flourless banana bread recipe every time we’re out of flour. It’s fluffy and soft, and the almond flour gives it a nutty flavor my family loves. Naturally gluten-free and dairy-free!
Table of Contents
This flourless banana bread is the best gluten-free bread.
We go through a lot of bananas in my house. Between breakfast smoothies, banana blondies, and banana bread, we never have the problem of too many bananas. When I need a gluten-free breakfast bread (or, hypothetically, I forget to buy flour at the store), I make this flourless version.
We love it because it doesn’t taste or, frankly, look like it’s flourless. The almond flour gives the bread a delicate crumb, and the bananas get tender and caramelized. It’s also convenient since you don’t need xanthan gum or multiple types of gluten-free flour.
If you enjoy making flourless treats like we do, try my flourless muffins, flourless brownies, flourless chocolate cake, or flourless cookies next!
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 like allulose works.
- Baking powder. Leavening agent that 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! Make sure to 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven and grease a loaf pan or line it with parchment paper.
Step 2- Mix. Combine the dry ingredients in a large bowl. In a separate bowl, melt the oil and whisk in the mashed bananas and eggs. 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 300F for 15-20 minutes. We do this all the time in my house!
- Use a blender. When I can’t be bothered to dirty 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 done, lightly cover it in foil and continue baking.
Frequently asked questions
Your gluten-free banana bread may be dry depending on the brand of gluten-free flour you use or if you substituted different types of flour. Always use the specified type of gluten-free flour in a recipe, as each type has different levels of absorbency.
Flourless Banana Bread
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
Nutrition
More flourless quick bread recipes to try
Originally published November 2018, updated and republished January 2025
Sounds delicious. What is your suggested measure for the chocolate chips?
Hi there! I’d start with 1/4 cup, but up to 3/4 if you want it super chocolate filled! 🙂
Is 1 T a teaspoon or tablespoons? Recipe looks delish I’m gonna make it
Hi Morreen! 🙂
Yes, that is correct- T is tablespoon 🙂
Arman, I wanted to make the paleo version. I noticed that the recipe doesn’t list milk, but the instructions say to add milk. Do I add milk to not?
Many thanks, for all your recipes!!
Linda
Hi Linda! 🙂 Apologies for the confusion- The paleo option, as it has eggs, doesn’t need the milk 🙂
Thank you for your quick response!
Linda
So welcome!
Can i substitute almond milk and use dairy milk? ?
Hi Aliza! You sure can! 🙂
Bahaha I love this. You know they’re coming out with a new Harry Potter book, right?
LOL. Stop. It’s that ridiculous play.
Such a good answer Arman! I died a little inside when I finished the final book too… Actually I just cried. That could have something to do with the fact that I was heavily sleep deprived – I bought the book at midnight and was finished by 5am… How could I sleep when it was waiting for me!?
Right? So worth staying up for!
That’s an unusual but actually quite good reply to the million Dollar question. I think I’d set some money aside as savings – yes, I knooow -, donate some to good causes and use the remainder for any wishes I might have. Including all the fancy but pricey foods for recipe experimentation ;). Like nut butter, coconut flour and alternative sweeteners …
Definitely putting some towards ingredients!
I would be right there with you sharing that dream! I was devastated when the final book ended. I remember when it came out. I literally didn’t put it down until I finished. My mum was yelling at me to sleep and eat, but nope!
OMG. I wish we had snapchat back then…I remember my uni lecture on Monday morning after the book came out..People were reading it in the lecture hall lol!
I love to re-read books, and have one book I have read 3 times. Anyway, I love this banana bread, and will be making it with coconut flour and adding Lily’s chocolate chips.
🙂 That sounds delicious, Joanne- Lily’s works really well in baked goods!
My mom has been on pinterest a lot lately… the other day, she told me about this new blog she found that she loved– and it was Big Man’s World. She has been saving your easy, healthy dessert recipes to try 🙂
Hahaha your mum is my new favorite person!
You know about this right?
https://www.theguardian.com/books/2016/feb/10/new-harry-potter-cursed-child-eighth-book-july-play-script
It may help your woes 🙂
😀 I may or may not be considering a trip to the UK purely to visit it!