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This flourless banana bread is moist, fluffy, and full of fresh banana flavor. Made with simple ingredients, it’s a guilt-free, naturally sweetened treat that tastes incredible!
We go through a LOT of bananas in our house. Between smoothies, blondies, and banana bread, we never have the problem of too many brown bananas.
Whatever your reason for avoiding flour, whether it’s an allergy or intolerance, there’s no reason you should sacrifice sweets (hence, I’ve also made flourless brownies and breakfast cookies).
That’s why I developed an easy gluten-free banana bread recipe perfect for enjoying your morning coffee or sharing with friends.
Table of Contents
Recipe Highlights
- Diet-friendly. Since there’s no flour, this banana bread is gluten-free. It’s also dairy-free and naturally sweetened with only optional added sugar.
- Perfect texture. The texture is absolutely perfect, with a caramelized exterior and a moist, fluffy middle. You’d never be able to guess it’s made without flour.
- Great for sharing. I love bringing this banana bread to get-togethers since it’s full of flavors everyone loves. Even those of us not on a flour-free diet will still really enjoy it.
What we love most about this quick bread recipe is how easy it is to make. There’s no xanthan gum or different ratios of various flours required to make moist, fluffy banana bread. It’s just as easy as a “traditional” banana bread recipe!
Ingredients needed
This healthy banana bread recipe uses basic baking staples and nothing more! Here’s exactly what you’ll need:
- Almond flour. My #1 tip is to use blanched almond flour to give you the best texture and crumble possible. 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 to be on the sweeter side. I used white sugar, but maple syrup or a sugar-free sweetener like allulose could also work.
- Baking powder. A little leavening agent helps the bread rise and develop air bubbles.
- Cinnamon. An essential warming spice that I feel complements the banana perfectly.
- Salt. Just a dash goes a long way to elevating the rest of the ingredients. If you’re on a low-sodium diet, you can omit this.
- 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. If you’re making vegan banana bread, swap the eggs for 2 flax eggs. To make each flax egg, combine 1 tablespoon of ground flaxseed with 2.5-3 tablespoons of water. Stir and let it sit for 10 minutes for a gel to form.
- Coconut oil. To help bind the rest of the ingredients and add a rich mouthfeel. If you’re not a fan of coconut flavor, use fractionated coconut oil.
- Vanilla extract. Essential for any good baking recipe.
Find the printable recipe with measurements below.
How to make flourless banana bread
Step 1- Prep work. Preheat the oven to 350F/180C. Grease a loaf pan or 10×10-inch square pan or line with parchment paper.
Step 2- Combine dry ingredients. In a large bowl, combine the dry ingredients.
Step 3- Combine the wet ingredients. In a separate microwave-safe bowl, melt the coconut oil. Add your mashed bananas and eggs and whisk to combine.
Step 4- Make the bread batter. Combine the wet and dry ingredients and mix until fully incorporated. Pour the batter into the greased baking pan.
Step 5- Bake. Bake the bread for 40-50 minutes (the square pan tends to be around the 40-minute mark, while the loaf pan is more like 45-50 minutes) or until a toothpick inserted in the center comes out clean. Let the bread cool for 10 minutes before transferring to a wire rack to cool completely.
Recipe tips and variations
- Use non-overripe bananas. If you don’t have ripe bananas, wrap unpeeled bananas in foil and bake them at 300F for 15-20 minutes. I know it sounds bizarre, but it works!
- Avoid overmixing. I promise it makes a difference. The more you mix, the more air bubbles you lose, and the denser the bread will become.
- Add mix-ins. I know I can be boring since I prefer my banana bread plain, but you can always add some mix-ins, like fresh blueberries, chopped pecans, chopped walnuts, almond butter, or dark chocolate chips.
- Cover the loaf with foil. If you notice the top of the bread is browning too quickly, cover it with foil and continue baking.
Storage instructions
To store: Leftover banana bread slices can be stored in an airtight container at room temperature for up to 3 days. If you’d like your bread to last longer, you can keep it in the fridge for up to 1 week.
To freeze: Store cooled leftover bread in a freezer-safe container and freeze for up to 6 months.
Frequently asked questions
Using too much flour is the main reason why banana bread can turn out hard, dry, or chewy. The more flour you use, the more it absorbs the wet ingredients, thereby losing moisture.
Leavening agents (like baking powder or baking soda) create air bubbles as the bread bakes. If the bread is removed from the oven before it’s fully cooked in the middle, the air bubbles will burst, and the bread will collapse.
More flourless desserts to try
- Muffins– Unfussy, uncomplicated, and full of decadent chocolate flavor.
- Mug cake– Don’t even ask me how many times I’ve made this recipe!
- Chocolate cookies– These cookies literally MELT in your mouth.
- Chocolate cake– My family’s favorite chocolate cake recipe ever.
- Apple pie blondies– The best of both worlds: Sweet apple pie and chewy blondies.
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 Can sub for 2 flax eggs
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F/180C. Grease a loaf pan or 10 x 10-inch square pan and set aside.
- In a large mixing bowl, combine the dry ingredients 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
Recipe originally published November 2018 but updated to include new information for your benefit.
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 🙂