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
I just made this, using flax eggs (2T flax : 5T water) and a little less than 1/2c. for the coconut oil, and 1T of sugar. The batter was not fluid, I plopped a couple of spoonfuls into two mini loaf pans because full size loaf pans always disappoint, leaving me with a too wet center, whether I use eggs or flax eggs, and I usually have to bake it until I’m afraid it’s going to burn. So, I was hoping this one to be different. I did have to take the pans out after 50 minutes because they were getting too brown. The center still seemed a little too moist, but I figured it will continue to cook a little more as it rested. Once completely cooled, I cut into it and took about an 1-1/2″ slice. It had a nice density and the flavor was good. Because of the flax it was darker than the photo here, but it had a similar texture, but not raised quite as high.
This bread is good for you, so why not eat more, right? I had a couple of thick slices more, with a few minutes before each slice taken. When I sliced through the center, it is obviously moister, not super wet, but there is a difference in texture from the wetter top half vs the lower half.
I use an oven thermometer to make sure the heat is right. I am not sure why my paleo breads come out super wet or at least too wet in the center. But, I like the recipe and I will try again to see if a couple of other tweaks makes a difference.
Just made this and it is in the oven. If the way I’m licking the bowl and spoon is any indication, we have a winner! Thank you for the recipe. Used flax eggs too. No salmonella for me 😀
Ummmm…. are there any actual reviews on the bake itself? What is the vote?
made by millions, only a handful seem to have left star reviews.
Would I be able to substitute olive oil for the coconut oil and applesauce for the eggs/flax eggs. If so, would the oil be 1:1 and the applesauce 1/4 for one egg?
I haven’t tried- Feel free to experiment and see!
Super moist and delicious….I added 2 tbsp of chia seeds and walnuts. I did it with brown sugar and used gluten free flour. Topped with Dark chocolate chips
This is delicious. I added some chocolate chips and it added a little something. I would definitely make it again.
Thank you for getting back to me. I can’t use dairy butter (one of those dietary restrictions), but you have given me food for thought.😊
This would fulfill all of the different dietary needs in the family. Hubby is not fond of coconut oil. Is there another oil I could use? Thank you.
My oldest son is a voracious HP reader. He is now 28 and still rereads the series. His wife of five months is also a fan. He proposed to her on the stage after they saw the Harry Potter and the Cursed Child on Broadway. Being able to to so was a tale of my son’s perseverance and luck. The theatre even gave him a poster signed by the entire cast.
Hi Debbie! you could try using butter instead, but I can’t vouch for it!
Isn’t your son lucky!!!!!
I just made this! So good! Used flaxseed solution for the eggs. It was super moist and the cinnamon complemented the flavors so well. Add walnuts!
😀 great additions 🙂
Can I substitute coconut flour for almond and get the same results?
Nope, won’t work at all!
I never comment on things, but just had to say this was delicious! Followed recipe exactly and added Lily’s semi sweet chocolate chips… Because chocolate (did not add the optional sugar either since I put in the chocolate). Came out perfect. Whole family loved it.
So don’t skip the cool 10 mins in the pan step… I couldn’t wait and the middle fell out of mine – oops!
Oh no! I often prefer letting the bread cool in the pan completely, before slicing up 🙂
Will this recipe work out in a muffin pan?
It sure will- Bake for 18-20 minutes instead!
Update: It came out of the oven flatter then what’s pictured, so I’ll use a smaller loaf pan next time just because I like the way it looks. I waited the allotted 10 minutes, plus more time, but I wanted to cut right into it. It smelled wonderful. When I did cut into it I was happy with how it sliced. I appreciate that it’s moist enough (most paleo banana breads were either eggy or dry that I’ve tried) and it holds together and is not too dense and has a good mouth feel. Two things I did do differently is use a tablespoon of maple syrup in place of the granulated sugar and because I was adding that bit of more liquid, I added a tablespoon of coconut flour. I didn’t have enough coconut oil so 2/3 of the 1/2 cup was olive oil. I try a lot of different paleo and vegan recipes, and most are ‘off’ enough that I don’t go back to them. But, this! it’s one that’s going into the recipe file. I also have perused your website and have tabbed many other recipes. Good thing I recently stocked up on ingredients. Thanks, Arman, this is a winner!
Thanks Denise- Glad it worked out!
Just made this again with walnuts in it in a loaf pan. PERFECT! It’s the only banana bread recipe I make. You are coming up with more recipes that are delicious! Great work and I’m grateful 😃
That means so much, Robin 🙂