Flourless Banana Bread
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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 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
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.
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!
- 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.
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.
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.
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
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.
This looks so light and fluffy, I’m so excited to make it!
Has anyone had luck substituting some of the coconut oil with a nut butter instead? I’m thinking of doing 1/4 cup coco oil and maybe 1/4 cup of tahini or cashew butter.
I haven’t tried it myself, but feel free to experiment and see- I’d love to hear how it turns out!
So far it is the most delicious banana bread I have ever had!!!
Just made this recipe into muffins and I am obsessed!! Sooo moist and flavorful!! Cant believe they are healthy
😀 LOVE IT!
This was easy to make and delicious!
I want to make again but can not have baking powder at the moment. How can I use baking soda instead? Thanks!
Delicious! Made this twice. First made a loaf and this time made 16 muffins. Can make into 12 larger muffins, but wasn’t sure how much they’d rise. Gonna warm and put organic peanut butter on it! Mmmm! Thank you!
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I made the healthy banana bread and it looks nothing like the one in the picture. It didn’t rise at all just stayed flat like the bread you make in the video above. Tried to take it out of the pan and it fell apart, even having parchment in it. Could you be more specific on what type of pan you used.
Coming to this recipe late, but how long should it bake? At the top it says 33 minutes, but under instructions it says 40-50 minutes.
It depends on the oven and loaf pan size- Hence the numerical differences 🙂
Can I sub apple sauce for the coconut oil?
Nope, that will dry it out!
What do you suggest to replace thre almond flour if I’m allergic to nuts? But would still love the gluten free, vegan sugar free!
Hi you can use oat flour or wheat flour, but the texture will be softer.
Just made your banana bread recipe, excellent! Thank you….I am now a follower!
Great to have you here, Gale!
Hi Arman, your recipes rock. I substituted the bananas for zucchini’s to make it Keto. Perfection.
how many slices is thenutritional facts based on please 🙂