Perfect Flourless Banana Bread
This easy flourless banana bread recipe creates a delicious, moist loaf that's naturally gluten-free. Perfect for busy families looking for quick, healthy breakfast options that everyone can enjoy without dietary concerns.
Ingredients
- 4 very ripe bananas
- 2 cups oat flour (blended from 2½ cups rolled oats)
- 1 cup almond flour
- 3 large eggs
- ⅓ cup honey or maple syrup
- ¼ cup coconut oil or butter, melted
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg"
- Pinch of cardamom
- 1 tablespoon apple cider vinegar
- ⅓ cup chopped walnuts (optional)
- ⅓ cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 325°F (165°C) and line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides.
- In a food processor, blend rolled oats until they reach a flour-like consistency to make oat flour.
- In a large bowl, thoroughly mash the bananas until smooth.
- Add eggs, honey or maple syrup, melted coconut oil, and vanilla to the mashed bananas. Mix well.
- In a separate bowl, combine oat flour, almond flour, baking soda, salt, cinnamon, nutmeg, and cardamom.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Stir in apple cider vinegar, then fold in walnuts and chocolate chips if using.
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, tenting with foil after 30 minutes. The bread is done when a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool completely in the pan before removing and slicing.
Notes
For egg-free version: Replace eggs with 2 tablespoons ground flaxseed mixed with 5 tablespoons water per egg.
Make sure bananas are very ripe with lots of brown spots for best flavor and natural sweetness.
Store wrapped tightly in plastic wrap, then foil, and refrigerate for up to one week.
For busy mornings, slice before storing and toast individual pieces as needed.
If using a food processor for oats, pulse in short bursts to avoid overheating the flour.