I’ll never forget the first time I baked banana bread with my grandma. Her kitchen always smelled of ripe bananas and warm cinnamon.
She didn’t measure much—just a little of this, a handful of that. But the result was always perfect. Now, I’ve taken her timeless recipe and made it gluten-free, so everyone can enjoy it.
This flourless banana bread is moist, naturally sweet, and so easy to make. It’s also a guilt-free way to treat yourself and use those overripe bananas sitting on your counter!
What do you think? Does this hit the right notes for your audience? Let me know if you want to tweak anything!
Tips for Perfect Banana Bread
- Banana Ripeness: The riper the bananas, the sweeter and more flavorful your bread will be.
- Substitutions: Swap almond butter for peanut butter or sunflower seed butter for a nut-free version.
- Extra Moisture: If you love extra moist bread, add 2 tablespoons of Greek yogurt or unsweetened applesauce to the batter.
- Make it Vegan: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use maple syrup instead of honey.
Serving Suggestions
This banana bread pairs perfectly with your morning coffee or tea. Add a dollop of almond butter or a drizzle of honey on a warm slice for extra indulgence. For a fancy touch, dust it lightly with powdered sugar before serving.
Flourless Banana Bread
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Diet: Gluten Free
Description
A naturally sweet, moist banana bread made without flour. Gluten-free, dairy-free, and packed with wholesome ingredients.
Ingredients
- 3 medium-sized ripe bananas (the spottier, the better!)
- 3 large eggs
- 1 cup almond butter (smooth and unsweetened)
- 1/4 cup pure maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 cup chopped walnuts or chocolate chips (optional)
Instructions
- Prep Your Oven and Pan: Preheat your oven to 350°F. Line a standard loaf pan with parchment paper or grease it lightly with oil.
- Mash the Bananas: In a large mixing bowl, mash the bananas until smooth. Leave a few chunks if you like a little texture.
- Mix Wet Ingredients: Add the eggs, almond butter, maple syrup, and vanilla extract to the mashed bananas. Whisk until everything is well combined.
- Add Dry Ingredients: Sprinkle in the baking soda, salt, and cinnamon. Stir until just mixed. Avoid overmixing to keep the bread tender.
- Add the Goodies: If you’re adding walnuts or chocolate chips, gently fold them in.
- Bake: Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Down: Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Use overripe bananas for the best flavor. Store leftovers in an airtight container for up to 5 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Mixing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
