Flourless Banana Bread

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5 from 818 votes
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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!

A stack of the BEST healthy flourless banana bread.

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
  1. Recipe Highlights
  2. Ingredients needed
  3. How to make flourless banana bread
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More flourless desserts to try
  8. Flourless Banana Bread (Recipe Card)

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. 

flourless banana bread sliced.

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. 

Close up shot of thick slices of homemade flourless banana bread.

Frequently asked questions

Why is my banana bread dry and hard?

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.

Why does my banana bread collapse after baking?

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.
The BEST Healthy Flourless Banana Bread made with almond flour- No eggs, no flour and no oats, it's perfect for breakfast or a snack- Tender on the outside, moist on the inside! Paleo, Vegan and Gluten-Free #bananabread #flourless #breakfast #paleo #vegan #glutenfree #grainfree #bananacake

Flourless Banana Bread

5 from 818 votes
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!
Servings: 12 Slices
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes

Ingredients  

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

* Optional- Only add if you prefer a sweeter banana bread.
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. 

Nutrition

Serving: 1SliceCalories: 142kcalCarbohydrates: 8gProtein: 12gFat: 8gFiber: 4gVitamin A: 200IUVitamin C: 2.5mgCalcium: 20mgIron: 0.7mgNET CARBS: 4g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Recipe originally published November 2018 but updated to include new information for your benefit.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    Loved this recipe. I made 2 loaves. They were moist and delicious. I loved that there are minimal ingredients. I added chopped walnuts to my loaves. Thank you for this delicious and healthy option to traditional banana bread.

  2. So I found this recipe and tried it. Tastes wonderful! So moist and such. (Added mini chocolate chips to mine…) however, I noticed that where I had placed it on the counter, there was a residue of coconut oil left when I picked it up. I only used the amount in the recipe. Thoughts?
    And as a side note, I love love loved Harry Potter! Reread each book several times, went to the midnight release of the last one. Watched all the shows many times over!

  3. i am thinking about making this bread/cake right now,I love harry potter, but i think i will leave it where it is.wit a million bucks i would buy some new furniture mine are so old.