Flourless Banana Bread

By Arman Liewupdated on Sep 25, 2025
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Reader Rating
Total Time 45 minutes
Servings 12 servings

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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.

flourless banana bread.

I developed this flourless banana bread recipe during the peak of lockdowns, when wheat flour was extremely scarce and my family was craving a slice of banana bread. It’s since become one of our favorites!

Now, when I call this recipe flourless, I’m referring to the absence of white or wheat flour. I tested this recipe with almond flour and rolled oats before landing on the version below. Almond flour yielded the lightest crumb and moistest texture, while also providing extra protein, fiber, and healthy fats (compared to traditional flour).

Table of Contents
  1. Key ingredients
  2. How to make flourless banana bread
  3. Arman’s recipe tips
  4. Frequently asked questions
  5. Flourless Banana Bread (Recipe Card)
  6. More healthy banana bread recipes

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.

What readers are saying

★★★★★ – “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 yield a chewier texture and crumbly bread. If you don’t have almond flour, use equal portions of oat flour.
  • 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. Because almond flour is higher in fat and lower in starch than wheat flour, it produces a more tender crumb but doesn’t rise quite the same way. That’s why baking powder is essential here. 
  • 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.

blended bananas, eggs, and coconut oil in a bowl.

Step 1- Prep. In a bowl, melt the oil and whisk in the mashed bananas and eggs.

adding almond flour and baking powder to mashed bananas.

Step 2- Make the batter. Add the wet ingredients to the dry and stir until smooth. 

assembled flourless banana bread in loaf pan.

Step 3- Bake. Pour the batter into the loaf pan and bake until a toothpick comes out mostly clean. 

sliced flourless banana bread on a wire rack.

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!
  • Don’t overbake. I’ve tested this loaf in over a dozen ovens, and the sweet spot tends to be pulling it out when a toothpick is almost clean – that way it finishes cooking as it cools, but stays moist. 
  • 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. 
no flour banana bread.

Frequently asked questions

Why is my flourless banana bread so dry?

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.

Can I make this banana bread without eggs?

Yes, but only a flax egg worked for me. Replace the two eggs with two flax eggs (two tablespoons ground flaxseed with 6 tablespoons of water). Let the mixture sit for 5 minutes before using. Please note: the bread will be a little denser. 

What is the best way to sweeten this banana bread without sugar?

As mentioned earlier, this banana bread doesn’t need the addition of sugar, as the bananas add a little sweetness. However, if you do prefer some sweetness and don’t want to use sugar, I found the addition of about 3 tablespoons of either maple syrup or honey to be ample.

✅ Nutrition reviewed

Since this banana bread discusses health benefits and tweaks, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.

flourless banana bread recipe.

Flourless Banana Bread

5 from 838 votes
My flourless banana bread is moist, fluffy, and full of fresh banana flavor. Made with simple ingredients, it’s a gluten-free, naturally sweetened treat that tastes incredible. Watch the video below to see how I make it in my kitchen!
Servings: 12 servings
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
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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

  • Sugar: Only add if you prefer a sweeter banana bread. You can also use 3 tablespoons of maple syrup or honey.
  • 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.
  • Add mix-ins: Fold in ½-⅓ of a cup of your favorite mix-ins, like chocolate chips, rolled oats, or walnuts.
  • TO STORE: Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks.
  • TO FREEZE: Let the bread cool completely, then wrap it in foil, place it in a freezer bag, and freeze for 3 months. 

Nutrition

Serving: 1servingCalories: 142kcalCarbohydrates: 18gProtein: 12gFat: 8gFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 2.5mgCalcium: 20mgIron: 0.7mgNET CARBS: 14g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

More healthy banana bread recipes

Arman Liew

I’m a two time cookbook author, culinary school graduate, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

5 from 838 votes (823 ratings without comment)

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Comments

  3. 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

    Reply

    1. Hi Linda! 🙂 Apologies for the confusion- The paleo option, as it has eggs, doesn’t need the milk 🙂

      Reply

  6. 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!?

    Reply

  7. 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 …

    Reply

  8. 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!

    Reply

    1. 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!

      Reply

  9. 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.

    Reply

  10. 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 🙂

    Reply