This post may contain affiliate links. To learn more check my disclosure page.
An easy recipe for flourless banana bread. This flourless banana bread recipe uses no flour and is held together with old-fashioned oats!
Flourless Banana Bread Recipe
If there’s one thing we love here at Mama Knows Gluten Free, it’s banana bread! We have a variety of gluten-free banana bread recipes to choose from: gluten-free flour banana bread, almond flour banana bread, and even gluten-free banana bread cookies.
This flourless banana bread is different than the rest of the banana bread recipes because it uses absolutely no flour at all. The main ingredient in this banana bread, other than bananas, of course, is old fashioned oats. The oats make this bread a more dense and moist option for banana bread. The oats really soak in the other ingredients making this a hearty and filling breakfast food.
You won’t believe how easy it is to make this flourless banana bread! Simply add all the ingredients to a blender, blend for under a minute, pour into the loaf pan, and bake. Yes, it really is that easy!
Ingredients
- Ripe Bananas: Look for brown, overripe bananas for this recipe. The more ripe the bananas are, the sweeter your bread will be. Avoid non-ripe bananas as they won’t blend smoothly into this batter.
- Granulated Sugar: To give this banana bread the perfect level of sweetness.
- Unsalted Butter: Adding moisture to the bread as well as that delicious buttery flavor.
- Eggs: Eggs help to bind all the ingredients together.
- Pure Vanilla Extract: To enhance the flavor of the bread.
- Baking Soda and Baking Powder: To help the bread rise a bit. This is a dense bread so there won’t be a lot of rising like a traditional banana bread.
- Ground Cinnamon: A nice added touch of flavor.
- Salt: Just a dash of salt helps to bring out the best in all the flavors.
- Old-Fashioned Oats: The main structure of the bread. The oats are taking the place of flour in this recipe. If you are gluten-free please make sure the brand of oats you use are gluten-free.
Step by Step Instructions
- Preheat oven to 350°F.
- Spray a 9×5-inch loaf pan well with non-stick baking spray. Set aside for now.
- Add all ingredients (starting with bananas in first and oats in last) into a large blender. (photo 1)
- Blend on high speed for 30 to 60 seconds until blended well and no large chunks of banana remain in the batter. (photo 2)
- Pour the batter evenly into the prepared loaf pan. (photo 3)
- Place in oven and bake for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean. This is a very moist bread so the toothpick will be a little wet but it will no longer have raw batter stuck to it. (photo 4)
- Let the bread cool completely before removing it from the loaf pan and slicing. If sliced too early, the bread will fall apart.
Tips For Making The Best Flourless Banana Bread
- Do not overmix the batter. You want a few flakes of chewy oats in the batter. Over mixing will lead to an overly dense banana bread.
- If the top of the banana bread is browning too much before it’s done baking, add tin foil over the loaf pan for the remaining baking time.
- Let the banana bread cool completely before removing from the loaf pan and cutting into slices. If you cut into it while it’s still hot, it will crumble and fall apart.
- Let the banana bread cool completely before putting in an air-tight storage container. If you pack the banana bread while it’s still hot, you’ll end up with soggy banana bread.
- You can easily make this banana bread dairy-free by using your favorite brand of dairy-free butter.
Why Is My Banana Bread Always So Dense?
This flourless banana bread is much more dense than a traditional loaf of banana bread. Since it is so dense and moist, it’s important that you let it cool completely before removing it from the loaf pan and cutting it into slices.
It’s also possible that your banana bread isn’t fully cooked. What takes 45 minutes in my oven could take longer in yours. To test for doneness, insert a toothpick in the middle. If it comes out very slightly wet but without raw batter on it, it should be done baking.
Why Won’t My Bread Set?
This could be due to either the wrong quantities of ingredients used or the banana bread is under baked.
Too many bananas in this recipe can cause the bread not to set properly. The exact weight of the bananas (peeled weight) I use in this recipe is 1 3/4 cups or 400 grams.
Why Isn’t My Flourless Banana Bread Rising?
This flourless banana bread doesn’t rise like a traditional banana bread made with flour. This is a more dense, moist banana bread. It will rise a very small amount while baking but it will settle down flat again after cooling.
Can I Add Mix-Ins Like Chocolate Chips Or Nuts?
Yes, you can add mix-ins like chocolate chips or nuts to this banana bread. Don’t add more than 1 cup total of mix-ins. Stir these into the batter after you’re done with the blender. Do not use the blender for the mix-ins.
Can I Use Oat Flour Instead of Rolled Oats In This Flourless Banana Bread?
No, this recipe is written for the use of old fashioned rolled oats. You will not get the same results if you’re using oat flour. If you prefer to use oat flour for your banana bread, see our recipe for Oat Flour Banana Bread.
Bake and Cooling Times
This flourless banana bread is so easy to make and takes less than a minute to mix together in the blender. It takes up to 45 minutes to bake in the oven but then it must cool completely before slicing.
Storing Instructions
Store leftovers in an air-tight container at room temperature for up to 3 days or in the fridge for up to a week. Let the bread cool completely before placing it in a container for storage.
This flourless banana bread is also easy to freeze. Freeze flourless banana bread cut into individual slices tightly wrapped in plastic wrap for up to 3 months.
Flourless Oat Banana Bread
This flourless banana bread is dense, moist, and has a hearty texture made with oats. It’s packed full of flavor and makes a delicious breakfast or afternoon snack.
More Gluten-Free Quick Bread Recipes to Try!
Let’s Connect! You can FOLLOW ME on Facebook, YouTube, Pinterest, or Instagram!
★Did you make this recipe? Please give it a star rating below!★
Flourless Banana Bread
Ingredients
- 4 medium ripe bananas, or 3 large
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted but not too hot
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2½ cups old-fashioned rolled oats, If you are gluten-free please make sure the brand of oats you use are gluten-free.
Instructions
- Preheat oven to 350°F.
- Spray a 9×5-inch loaf pan well with non-stick baking spray. Set aside for now.
- Add all ingredients (starting with bananas in first and oats in last) into a large blender.
- Blend on high speed for 30 to 60 seconds until blended well and no large chunks of banana remain in the batter.
- Pour the batter evenly into the prepared loaf pan.
- Place in oven and bake 40 to 45 minutes or until toothpick inserted in the middle comes out clean. This is a very moist bread so the toothpick will be a little wet but it will no longer have raw batter stuck to it.
- Let bread cool completely before removing from loaf pan and slicing. If sliced too early, the bread will fall apart.
Notes
- Do not overmix the batter. You want a few flakes of chewy oats in the batter. Over mixing will lead to an overly dense banana bread.
- If the top of the banana bread is browning too much before it’s done baking, add tin foil over the loaf pan for the remaining baking time.
- Let the banana bread cool completely before removing it from the loaf pan and cutting it into slices. If you cut into it while it’s still hot, it will crumble and fall apart.
- To store: Store leftovers in an air-tight container at room temperature for up to 3 days or in the fridge for up to a week. Let the bread cool completely before placing it in a container for storage.
- To freeze: Freeze flourless banana bread cut into individual slices tightly wrapped in plastic wrap for up to 3 months.
- Mama says, “Make sure to always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was my first recipe to try, but it won’t be my last. Such an easy recipe and a fantastic bread to enjoy. You are really missing out if you don’t try this. Awesome! Thank you so much for your research!