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!
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
- 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!
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.
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
- 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.
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.