This flourless banana bread is wheat-free, grain-free, gluten-free, paleo and couldn’t be easier. All the ingredients are mixed in the blender for an easy batter that is ready to go in the oven in under 10 minutes. And it tastes delicious!
I’ve been on the quest for creating a flourless banana bread that doesn’t require the use of nut butter. In the past, I’ve shared plenty of flourless quick breads that rely heavily on nut butters like my flourless peanut butter banana bread, flourless Nutella banana bread, flourless peanut butter bread, and flourless pumpkin bread.
While I love all of those recipes, they all use nut butter.
This recipe doesn’t use any nut butter. Instead, it uses almond flour. The almond flour adds a light nutty flavor to the bread and also creates a great texture so that you don’t miss the flour at all.
- Large over ripe bananas
- Large eggs
- Pure vanilla extract
- Honey – to keep this paleo, use raw, unprocessed honey
- Super fine almond flour
- Baking powder – to keep this paleo mix together 1 tsp baking soda with 2 tsp cream of tartar instead of using commercial baking powder
- Sea salt
- Ground cinnamon
- Ground nutmeg
Add Ins: I like this bread plain but you can add chopped walnuts or chocolate chips if you don’t need it to be paleo.
How to Make It
Preheat oven to 350°F and lightly grease an 8 x 4 inch loaf pan or you can line it with parchment paper.
Place all of the ingredients in a blender and blend until the batter is smooth. Pour the batter into the prepared loaf pan.
Place the pan in the lower half of the oven and bake the bread for 35 to 40 minutes or until a toothpick comes out clean.
Can I use all-purpose flour?
I haven’t tested this recipe with all-purpose flour but I do use it to make my classic banana bread recipe.
My bread sunk in the middle. What happened?
If your bread sinks while it cools it could be that you didn’t bake it enough. Also, when you blend the batter, blend long enough to fully combine the ingredients but don’t over-blend it. This can put too much air in the batter which can cause the bread to collapse when it bakes.
I really like this gluten-free banana bread. It’s so easy and the flavor and texture is great. It will keep for a few days at room temperature or you can store it in the refrigerator.
If you like easy recipes, be sure to check out more bread recipes I like to make:
More Easy Bread Recipes
Flourless Banana Bread
- 3 large overripe bananas
- 2 large eggs
- 1 tsp pure vanilla extract
- 3 tbsp honey to keep this paleo, use raw, unprocessed honey
- 2 cups super fine almond flour
- 1 tbsp baking powder to keep this paleo mix together 1 tsp baking soda with 2 tsp cream of tartar instead of using commercial baking powder
- ¼ tsp sea salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Preheat oven to 350°F. Lightly grease an 8 x 4" baking loaf pan (or line it with parchment paper).
- Add all ingredients to a blender. Blend until everything is evenly mixed and becomes a smooth batter. Pour batter into loaf pan. Rap the bottom of the pan a few times against kitchen counter to allow the batter settle and evenly distribute.
- Place bread loaf into the lower half of the oven and bake for about 35-40 minutes, or until bread is cooked. A knife inserted should come out clean and when you press gently on the surface of the bread it should bounce back. Check on bread more frequently during the last few minutes of baking and if it appears that the surface of the bread is browning too fast, you may want to lower the oven temperature to 325°F for the last few minutes of baking.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.