This wheat-free, grain-free, gluten free and paleo banana bread 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 do use a lot of nut butter, which adds a lot of fat and calories to the breads. Also some nut butters, like almond butter, are fairly pricey so I don’t like having to use up so much for one recipe.
This recipe doesn’t use any nut butter. Instead, it uses almond flour. The almond flour adds a light nuttiness to the bread and also creates a great texture so that you don’t miss the flour at all.
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.