Flourless Banana Bread

My flourless banana bread is moist, fluffy, and full of fresh banana flavor. Made with simple ingredients, it’s a gluten-free, naturally sweetened treat that tastes incredible. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 142kcal

Author Arman Liew

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.

Video

Notes

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

TO STORE: Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks.

TO FREEZE: Let the bread cool completely, then wrap it in foil, place it in a freezer bag, and freeze for 3 months.

Variations

Swap pans. I also tested this recipe in a 10x10-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.

Nutrition