This complete recipe for Flourless Banana Bread uses rolled oats as the flour substitute, resulting in a naturally sweetened, gluten-free bread. For the best texture, use a blender to turn the oats into a fine flour before mixing with the other ingredients.
Ingredients (Serves 8-10)
3 large ripe bananas, mashed
2 ½ cups rolled oats
2 large eggs
⅓ cup honey or maple syrup (optional, for extra sweetness)
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
A pinch of salt
Optional mix-ins: chocolate chips, walnuts, or pecans
Instructions
Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing and lining it with parchment paper.
Blend the rolled oats into a coarse flour consistency.
Combine the mashed bananas, eggs, sweetener (if using), and vanilla extract in one bowl.
In a separate bowl, mix the oat flour with baking soda, cinnamon, and salt.
Gently combine the wet and dry ingredients, being careful not to overmix.
Fold in any desired mix-ins.
Pour the batter into the prepared pan.
Bake for 40–45 minutes, or until a toothpick comes out clean.
Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
