This flourless banana bread is moist, fluffy, and tender in the center with a naturally sweet banana flavor. Made without wheat flour, it relies on almond flour and ripe bananas to create a wholesome loaf that feels comforting yet nourishing. It’s simple to prepare, uses one bowl, and works beautifully for breakfast, snacks, or a light dessert.
Why You’ll Love This Recipe
This recipe delivers a soft, bakery-style texture without using traditional flour. The almond flour creates a delicate crumb while keeping the bread naturally gluten-free. It’s made with simple, everyday ingredients and comes together quickly, making it ideal for busy mornings. You’ll also appreciate how customizable it is, whether you prefer it lightly sweet or loaded with mix-ins like nuts or chocolate.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups blanched almond flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large ripe bananas, mashed
2 large eggs, room temperature
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
Directions
Preheat your oven to 350°F (180°C). Lightly grease a standard loaf pan and set it aside.
In a large mixing bowl, combine the almond flour, sugar, baking powder, cinnamon, and salt. Stir until evenly mixed.
In a separate bowl, whisk together the mashed bananas, eggs, melted coconut oil, and vanilla extract until smooth.
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until a thick, smooth batter forms and no dry pockets remain.
Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Carefully transfer it to a wire rack and let it cool completely before slicing.
Servings and timing
This recipe makes 8 slices.
Preparation time is about 10 minutes. Baking time ranges from 45 to 50 minutes. Total time is approximately 1 hour.
Variations
For extra texture, fold in 1/3 cup chopped walnuts or sliced almonds before baking.
To make it naturally sweetened, replace the sugar with 3 tablespoons of maple syrup or honey.
For a spiced version, add a pinch of nutmeg or cardamom alongside the cinnamon.
If almond flour is unavailable, substitute with an equal amount of oat flour for a slightly heartier loaf.
Storage/Reheating
Store the banana bread in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 2 weeks.
To freeze, wrap the fully cooled loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature or warm slices gently in the microwave or oven before serving.
FAQs
Can I make this banana bread without sugar?
Yes, the bananas provide natural sweetness. You can omit the sugar entirely or replace it with maple syrup or honey if desired.
Why is my flourless banana bread dense?
Overmixing the batter or using underripe bananas can result in a denser texture. Mix just until combined and use very ripe bananas.
Can I use almond meal instead of almond flour?
Almond meal will work, but it produces a heavier and slightly crumbly texture compared to blanched almond flour.
How ripe should the bananas be?
Very ripe bananas with brown spots are ideal. They provide the best sweetness and moisture.
Can I add chocolate chips?
Yes, fold in about 1/3 cup of chocolate chips into the batter before baking.
How do I know when the bread is done?
The top should be set and lightly golden, and a toothpick inserted into the center should come out mostly clean.
Can I bake this in a square pan?
Yes, a 10-inch square pan works well. Reduce the baking time to around 40 minutes.
Is this recipe dairy-free?
Yes, when made with coconut oil, the recipe is completely dairy-free.
Can I make muffins instead of a loaf?
Yes, divide the batter into a lined muffin tin and bake at the same temperature for about 20 to 25 minutes.
Why did my bread sink in the middle?
Removing it too early or opening the oven door frequently can cause sinking. Bake until the center is properly set.
Conclusion
Flourless banana bread is a comforting, easy-to-make recipe that proves you don’t need traditional flour to enjoy a soft and flavorful loaf. With its simple ingredients, adaptable variations, and wholesome texture, this recipe is one you’ll come back to again and again for a reliable and satisfying bake.
This flourless banana bread is moist, fluffy, and naturally sweet, made with almond flour and ripe bananas for a gluten-free, wholesome treat. Perfect for breakfast, snacks, or a light dessert.
Ingredients
2 cups blanched almond flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large ripe bananas, mashed
2 large eggs, room temperature
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (180°C). Lightly grease a standard loaf pan and set it aside.
In a large mixing bowl, combine almond flour, sugar, baking powder, cinnamon, and salt. Mix well.
In a separate bowl, whisk together mashed bananas, eggs, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until a thick, smooth batter forms.
Transfer the batter into the prepared loaf pan and smooth the top.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for best sweetness and texture.
For added crunch, fold in chopped nuts like walnuts or almonds.
To sweeten naturally, replace sugar with maple syrup or honey.
