Moist and naturally sweetened, this Flourless Banana Bread is made with almond butter and ripe bananas for a healthy and delicious treat. Whether you’re looking for a quick breakfast or a wholesome snack, this recipe is simple and satisfying. Plus, it’s naturally gluten-free and packed with flavor!
Why You’ll Love This Recipe
Naturally gluten-free: No flour required—just wholesome, nourishing ingredients.
Quick and easy: Comes together in just over an hour with minimal effort.
Customizable: Add chocolate chips, nuts, or other mix-ins to make it your own.
Perfect for meal prep: Stays fresh for days and freezes well for later.
Healthy indulgence: Naturally sweetened with bananas and honey or maple syrup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ripe bananas (plus 1 extra banana for topping)
3 large eggs
1 cup (250g) almond butter (or peanut butter)
1/4 cup (60ml) honey or maple syrup
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp cinnamon (optional)
Pinch of salt
1/2 cup (85g) chocolate chips (optional)
Directions
Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
In a large mixing bowl, mash the 3 ripe bananas until smooth.
Add the eggs, almond butter, honey or maple syrup, and vanilla extract. Whisk together until fully combined.
Stir in the baking soda, cinnamon (if using), and a pinch of salt. Mix well.
Fold in the chocolate chips if you’re adding them.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Slice the extra banana lengthwise and place the halves on top for decoration.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Calories: Approximately 245 kcal per slice
Variations
Nut-Free Option: Swap almond butter for sunflower seed butter for a nut-free version.
Sweetness Adjustments: Use maple syrup for a milder sweetness or honey for a richer flavor.
Extra Toppings: Sprinkle chopped nuts or a dash of cinnamon sugar on top before baking.
Vegan Alternative: Replace eggs with flax eggs (3 tablespoons of flaxseed meal mixed with 9 tablespoons of water).
Add-Ins: Include raisins, shredded coconut, or chopped dates for more texture and flavor.
Storage/Reheating
Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keep in the fridge for up to 7 days for extended freshness.
Freezing: Wrap individual slices in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave.
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FAQs
How do I know when the banana bread is done?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready.
Can I use a different nut butter?
Yes, peanut butter, cashew butter, or even sunflower seed butter will work well.
Is this recipe suitable for diabetics?
While it’s naturally sweetened, it’s best to consult with a healthcare professional to determine if it fits your dietary needs.
Can I make muffins instead of a loaf?
Absolutely! Divide the batter into a muffin tin and bake at 350°F (175°C) for 18-22 minutes.
What can I substitute for bananas?
Mashed sweet potatoes or pumpkin puree can work, but the flavor and sweetness will change.
Conclusion
This flourless banana bread is a simple yet delicious way to enjoy a healthy treat. Packed with natural sweetness and rich flavors, it’s perfect for breakfast, snacks, or even dessert. With so many ways to customize it, you’ll never get bored. Try it today, and you’ll have a new favorite recipe in no time.
📖 Recipe:
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Flourless Banana Bread
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Diet: Gluten Free
Description
Moist and naturally sweetened, this flourless banana bread made with almond butter and ripe bananas is a healthy, gluten-free treat. Perfect for a quick breakfast, wholesome snack, or meal prep, this easy recipe is packed with flavor and customizable to suit your taste!
Ingredients
3 ripe bananas (plus 1 extra for topping)
3 large eggs
1 cup (250g) almond butter (or peanut butter)
1/4 cup (60ml) honey or maple syrup
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp cinnamon (optional)
Pinch of salt
1/2 cup (85g) chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- Mash the 3 ripe bananas in a large bowl until smooth.
- Add eggs, almond butter, honey or maple syrup, and vanilla extract. Whisk until combined.
- Mix in baking soda, cinnamon (if using), and salt. Stir well.
- Fold in chocolate chips, if desired.
- Pour batter into the prepared loaf pan. Smooth the top with a spatula.
- Slice the extra banana lengthwise and place on top for decoration.
- Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Substitute almond butter with sunflower seed butter for a nut-free version.
Adjust sweetness by choosing honey or maple syrup based on your preference.
Make it vegan by replacing eggs with flax eggs (3 tbsp flaxseed meal + 9 tbsp water).
Bake muffins instead by dividing the batter into a muffin tin and baking for 18–22 minutes.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 245 kcal per slice (based on 10 slices)
