This post may contain affiliate links. See my disclosure policy.
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
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!
I’ve re-read the Harry Potter several times. I can’t afford to buy books anymore (Harry was my final indulgence before downsizing to move in with my daughter) but I’m a regular at my public library. Now my book addiction can be fed for free!
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 🙂