This post may contain affiliate links. See my disclosure policy.
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 flour was extremely scarce and my family was craving a slice of banana bread. It’s since become one of our favorites, thanks to its naturally moist and fluffy texture and light crumb. Using almond flour makes it gluten-free and higher in protein, but without any almond flour whatsoever!
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.
If you enjoy making flourless desserts as we do, try my flourless muffins, flourless brownies, flourless chocolate cake, or flourless cookies next!
★★★★★ REVIEW
“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 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, such as allulose, also works.
- Baking powder. This leavening agent 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! 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!
- 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.
More healthy banana bread recipes
- Almond flour banana bread
- Coconut flour banana bread
- Oat flour banana bread
- Cottage cheese banana bread
If you tried this Flourless Banana Bread recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
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
- 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.
- Make it vegan. Swap the eggs for flax eggs. To make each flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Or, try another one of my egg substitutes.
- Add mix-ins. Fold in ½-⅓ of a cup of your favorite mix-ins, like chocolate chips, rolled oats, or walnuts.
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 🙂