5-Ingredient Flourless Banana Bread (Gluten-Free)
With all the quaran-baking going on, you’ve probably seen a million variations of banana bread on social media. And for good reason — it’s a comforting, sweet staple that can be made in less than an hour.
Most banana bread recipes are filled with added sugar and butter, so I wanted to try my hand at a simple, nutrient-dense version. This five-ingredient flourless banana bread doesn’t have oil, butter, or refined sugar (unless you add chocolate chips). It’s also gluten-free!
What’s the Texture Like?
First thing’s first, let’s talk about texture. This bread, in my opinion, has a texture nearly comparable to regular banana bread if you add enough banana to the mix — just make sure your batter is thin, but not runny.
I’ve tested this with two bananas. The batter is noticeably thicker and the bread turns out dense and dry, so if you’re having that issue, more bananas is the key!
Tips for Making Flourless Banana Bread
The base of this banana bread is only five ingredients: bananas, oats, dates, baking soda, and eggs. Throw it all in a blender or food processor, and your batter is ready!
- Overripe bananas are best for banana bread. By overripe I mean the peel is brown or black and the bananas are slightly mushy. They’ll add natural sweetness. If you don’t have overripe bananas on hand, ripe bananas will work but your bread won’t be as sweet.
- Any blender should work. I used a Nutribullet with an extra large cup. If you only have small cups, you may have to blend the batter in batches. If you’re using a personal blender be careful not to overheat it (speaking from experience). I mash the bananas before adding to the blender to make blending slightly easier.
- Vinegar can help the bread rise more and improve the texture. Throw one teaspoon into your batter — you won’t even taste it!
- Modify the batter’s texture to your liking. As mentioned, make sure the batter isn’t too dense. If you’d like to thin it, you can add more banana puree or another fruit puree of your choice. You can even swap a banana for ⅓ – ½ cup of pumpkin puree or unsweetened applesauce.
- Swap your sweetener. I used dates as the sweetner, but you can also use ¼ cup of honey. If you prefer that your flourless banana bread sweeter, up the amount of dates to ½ cup.
- Throw in some salt or spices. A pinch of salt, vanilla, or cinnamon can enhance the flavor!
- Mix in some nuts or chocolate chips. I like to add a few chocolate chips to the top of my banana bread once the batter is poured into the pan. This adds a sweet chocolatey flavor without adding loads of refined sugar.
Storing Your Banana Bread
Let your banana bread cool before storing it. If you cover and store it while warm, condensation will form allowing mold to form more quickly. You can store at room temperature in an airtight container for about three days or in the refrigerator for about a week.
I like to pop my bread into the microwave for about 30 seconds to reheat. If it’s starting to feel dry, cover it with a wet towel or wrap in a wet paper towel before placing in the microwave to bring it back to life.
You can store banana bread in the freezer for two to three months. I like to pre-slice mine and then place in a gallon freezer bag. That way, if you need a quick breakfast you can grab a slice or two, heat up in the toaster, and go.
5-Ingredient Flourless Banana Bread Recipe
- 3 medium sized bananas
- 2 cups rolled oats
- 2 eggs
- 1/4 cup pitted dates (about 5)*
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon vinegar
- 2 tbsp chocolate chips optional
- Preheat oven to 350 ℉. Grease 9×5-inch loaf pan and set aside.
- Mash the bananas before adding them to the blender.
- Add oats to blender and blend until flour-like.
- Add the rest of the ingredients including the bananas into the blender, setting the optional chocolate chips aside.
- Pour batter into loaf pan. Top with chocolate chips if desired.
- Bake for 30-35 minutes, or until the center feels fully cooked.