In our house, banana bread has always meant comfort — especially on spring mornings when the windows were open and the scent of ripe bananas filled the kitchen. But one year, after my younger brother was diagnosed with a gluten intolerance, I had to reimagine our favorite recipe without flour. The first few tries were crumbly, dense, or too eggy — but eventually, I created something magical.
This flourless banana bread is just that: soft, moist, packed with banana flavor, and shockingly easy. You don’t need fancy tools or special flours. Just simple ingredients, one bowl, and a few ripe bananas. It’s perfect for busy mornings, allergy-friendly homes, or anyone who wants that warm banana bread hug — no flour needed.
Table of Contents
❤️ Why You’ll Love This Flourless Banana Bread
This recipe is:
- Flour-free (no almond, no coconut, no special blends)
- Made in one bowl
- Naturally gluten-free and dairy-free
- Super moist thanks to bananas and nut butter
- Great for kids, beginners, and busy mornings
Whether you’re out of flour or baking for someone with dietary needs, this loaf brings full banana flavor and cozy texture with zero fuss.
📝 Ingredients
Here’s what you’ll need:
- 3 ripe bananas, mashed
- 2 large eggs
- ½ cup almond butter (or peanut butter)
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp baking soda
- Pinch of salt
- Optional: ¼ cup chocolate chips or chopped walnuts
👩🍳 Instructions: How to Make Flourless Banana Bread
- Prep the oven:
Preheat to 350°F (175°C). Line a loaf pan with parchment or grease lightly. - Mash the bananas:
In a medium mixing bowl, mash bananas until smooth. - Mix wet ingredients:
Add eggs, almond butter, maple syrup, and vanilla. Whisk until combined. - Add dry ingredients:
Stir in cinnamon, baking soda, and a pinch of salt. - Optional mix-ins:
Fold in chocolate chips or nuts if using. - Bake:
Pour into the pan and smooth the top. Bake for 40–45 minutes until a toothpick comes out clean. - Cool:
Let rest in the pan for 10 minutes, then transfer to a cooling rack.
💡 Notes & Tips
- Bananas: Use spotty, overripe bananas for natural sweetness.
- Nut Butter: Almond, peanut, or cashew all work great. For nut-free, try sunflower seed butter.
- Storage: Keep covered at room temperature for up to 3 days or freeze in slices.
🔗 Interlink Paragraph
Craving more banana-inspired baking? Try our classic Ultimate Banana Bread Recipe or go tropical with the Hawaiian Banana Bread — perfect cozy treats for every season.Simply recipes banana brea
FAQ – Flourless Banana Bread
Can I use nut-free alternatives?
Yes! Sunflower seed butter works well. Just be aware it may turn green due to a reaction with baking soda — harmless and fun!
How do I make this vegan?
Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg). The texture will be slightly softer.
Why did my bread sink?
Flourless loaves are delicate — don’t overmix, and let it cool before slicing.
Can I freeze it?
Absolutely. Slice, wrap individually, and freeze for grab-and-go snacks.
📝 Final Thoughts & Call to Action
Who knew something as indulgent as banana bread could be this simple — and flourless? Whether you’re trying to eat gluten-free or just want a fast, healthy bake, this recipe delivers. One bowl. No fuss. Total joy.
If you loved this recipe, don’t forget to leave a comment below or tag @cuddlerecipes on Instagram! Your support helps this cozy little blog grow 🌷
Hi! I’m Sophia. I created Cuddle Recipes to bring comfort and simplicity to everyday cooking. Whether you’re baking for allergies or just short on time, I believe every recipe should feel joyful, cozy, and totally doable.
Flourless Banana Bread
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- ½ cup almond butter or peanut butter
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp baking soda
- Pinch of salt
- ¼ cup chocolate chips or walnuts
Instructions
- Preheat the oven to 350°F (175°C) and line or grease a loaf pan
- In a bowl, mash the bananas until smooth.
- Add eggs, almond butter, syrup, and vanilla. Whisk to combine
- Stir in cinnamon, baking soda, and salt. Fold in chocolate chips or nuts if using
- Pour batter into the pan. Bake for 40–45 minutes or until a toothpick comes out clean
- Cool for 10 minutes in the pan, then transfer to a wire rack