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No flour banana bread

No Flour Banana Bread Recipe

This naturally gluten-free no flour banana bread uses ground oats instead of wheat flour, creating an incredibly moist and tender loaf that's perfect for breakfast or snacking. Simply blend oats into flour, mix with very ripe mashed bananas, eggs, and a touch of oil, then bake for 55 minutes. The result is a wholesome, fiber-rich bread with amazing banana flavor and a perfectly soft crumb. Easily customizable with nuts, chocolate chips, or seeds, this recipe works for various dietary needs and tastes even better the next day.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Snack
Cuisine American
Servings 10
Calories 155 kcal

Equipment

  • 9x5 inch loaf pan
  • Food processor or high-speed blender
  • Large mixing bowl
  • Medium mixing bowl
  • Wire cooling rack
  • Measuring Cups and Spoons
  • Fork for mashing (if not using processor)
  • Rubber spatula for folding

Ingredients
  

Dry Ingredients:

  • 2 cups old-fashioned rolled oats certified gluten-free if needed
  • 1/2 cup brown sugar or coconut sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg optional

Wet Ingredients:

  • 3 large very ripe bananas about 1 1/2 cups mashed
  • 2 large eggs
  • 1/4 cup melted coconut oil or vegetable oil
  • 1/4 cup milk of choice dairy or non-dairy
  • 1 teaspoon vanilla extract

Optional Add-ins:

  • 1/2 cup chopped walnuts or pecans
  • 1/3 cup mini chocolate chips
  • 2 tablespoons chia seeds or flax seeds

Instructions
 

  • Prep and Preheat: Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving overhang for easy removal. Lightly grease with oil or cooking spray.
  • Prepare Oat Flour: Add oats to a food processor or high-speed blender. Pulse until you achieve a flour-like consistency (some small pieces are fine for texture). Transfer to a large mixing bowl.
  • Mix Dry Ingredients: Whisk the oat flour with brown sugar, baking soda, salt, cinnamon, and nutmeg until well combined.
  • Mash Bananas: In a separate bowl, mash bananas until mostly smooth (a few small lumps add nice texture).
  • Combine Wet Ingredients: Add eggs, oil, milk, and vanilla to the mashed bananas. Whisk until well combined.
  • Make the Batter: Pour the wet ingredients into the dry ingredients. Gently fold together until just combined - don't overmix. Fold in nuts, chocolate chips, or seeds if using.
  • Bake: Pour batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  • Cool: Let cool in pan for 10 minutes, then lift out using parchment overhang. Cool completely on a wire rack before slicing.

Notes

Pro Tips for Perfect No Flour Banana Bread
  • Banana Ripeness is Key: Use bananas that are heavily spotted or even slightly black. The riper, the sweeter and more flavorful your bread will be.
  • Don't Over-Process Oats: Leave some texture in your oat flour for better mouthfeel. Completely smooth oat flour can make the bread gummy.
  • Test for Doneness: The toothpick should come out with a few moist crumbs, not completely clean. This ensures a moist loaf.
  • Cool Completely: Resist cutting too early. The bread continues cooking from residual heat and needs time to set properly.
  • Make Ahead: This bread tastes even better the next day as flavors meld together.

Nutrition

Calories: 155kcalCarbohydrates: 28gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 31mgSodium: 195mgPotassium: 185mgFiber: 3gSugar: 12g
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