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Flourless Banana Bread

4.86 from 77 votes

We need to talk about this flourless banana bread…

Flourless Banana Bread - 2 cups mashed banana, 1 cup oats, 1/2 tsp baking soda, 3 cups... @choccoveredkt

Eating this delicious banana bread will probably remind you of a giant oatmeal chocolate chip cookie…

And you’ll still be dreaming about it for days after it’s gone, wishing you could have some more.

The recipe can be easily modified to fit different diets:



Vegan, gluten-free, & oil-free options

Also Try This: Carrot Cake Banana Bread

Flourless Banana Bread - 2 cups mashed banana, 1 cup oats, 1/2 tsp baking soda, 3 cups... @choccoveredkt

Without any flour weighing down the recipe, the sweetness of the bananas really shines through.

Wholesome oats add substance, giving this bread its deliciously hearty texture.

And of course chocolate chips make everything taste even better… although the flourless banana bread is actually really good even without them!

You can also add raisins, shredded coconut, cinnamon, walnuts, or even dried cranberries for a Fall-ish banana bread.

The Best Dark Chocolate Banana Bread Recipe

Adapted from my Chocolate Banana Bread, which was the #1 most repinned recipe on my website for the month of September!

Guess you all really like banana bread!

Sorry, pumpkin.

Secret oatmeal banana bread recipe from @choccoveredkt… impossibly made with no flour, can be modified to fit different diets. Full recipe:

The first step to making the flourless banana bread is to put the oats in a blender and blend until a fine powder forms.

This is what you’re using instead of flour in the recipe. Or for grain free, you could do the same thing with quinoa flakes if you’d prefer.

I also am working on a banana bread recipe using almond flour, so hopefully that one will be posted soon!

Got leftover bananas? Here are my favorite Banana Recipes – Over 30 Healthy Ideas

The Best Easy Flourless Banana Bread Recipe
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Flourless Banana Bread

This easy flourless banana bread recipe is great for a healthy breakfast or dessert.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 1 9×5 loaf
4.9 from 77 votes


  • 1 3/4 cups mashed banana (420g)
  • 2 1/2 cups rolled oats (For low carb, try this Almond Flour Banana Bread)
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1 1/2 tsp pure vanilla extract
  • 1/3 cup milk of choice OR oil
  • 1/2 cup pure maple syrup, agave, or honey
  • 1 1/2 tbsp vinegar
  • 1/2 cup mini chocolate chips, optional


  • Preheat oven to 350 F, and grease a 9×5 loaf pan very well, making sure to go up the sides. Put the oats in a blender and blend until a fine powder forms. Add all other ingredients (except optional chips) and blend until smooth. Stir in optional chips if using. Pour the batter into the prepared pan, then bake on the middle rack for 35 minutes. Turn the oven off, but DON’T open the oven. Let the bread sit in the closed oven for another 10 minutes. Then remove from the oven and let cool completely before going around the sides with a knife, then inverting onto a plate.
    View Nutrition Facts


The recipe was inspired by this Healthy Banana Bread Recipe.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on September 28, 2015

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  1. Cassie says

    You are the QUEEN of banana bread! It seems like you’ve recreated all kinds of loaves! This looks like the easiest banana bread recipe ever! I would love to see more!

    • Rose says

      The vinegar will react with the baking soda to make it fluffier. Apple cider vinegar will work as well as the other person who mentioned lemon juice will do the same. If you omit, it will be more dense and possibly gooey in the center.

    • Rose says

      Since she didn’t mention a different type, it is just plain, clear vinegar. However, you could also use apple cider vinegar or lemon juice.

  2. Lori says

    Hi, Katie. Banana bread is great, but we are a pumpkin family. Could we sub in pumpkin for the banana? Or not, you have lots of pumpkin recipes but the oats sound do good. We love your cookbook, too.

    • Rose says

      She does have a pumpkin bread recipe in her cookbook. However, if you want to try this one because of the oats, it would probably work out subbed equally. You may need to increase bake time a little… in my experience, pumpkin tends to take longer to bake. That’s a great idea… I may have to try it myself. 🙂

    • Rose says

      Also, you might want to increase the cinnamon a little and add nutmeg and cloves if using pumpkin… if you like your pumpkin “spicy” like me and my family does.

      • Lori says

        Ok, I tried it! I replace bananas with 1 cup pumpkin, added 2 tsp cinnamon, and a dash of pumpkin pie spice. I left it 10 min longer in oven. Tastes good, but very mushy in the middle. Needed still more cooking time. Still, not too bad! Thanks for tips!

    • Rose says

      Oh, I forgot to mention that with pumpkin bread, you might want to add more sweetener because pumpkin is less sweet than banana. Use granulated or decrease liquids if using more liquid sweetener. You and your family seemed to enjoy the taste, though, so that tip is for anyone else who might read this.

      As for the baking time, I’m sorry, I didn’t notice the recipe states to bake for only 35 minutes and then leave in the oven for another 10 minutes after turning off the oven. I don’t know if my oven is just not as hot as hers, but I find that sweet breads like pumpkin or banana breads need to bake for usually 45-60 minutes, sometimes a tad longer if it’s pumpkin. I think vegan baked goods take a little less time if I’m remembering correctly, and perhaps gluten free might take even less time, but I haven’t experimented with gluten free flours in the oven yet (I haven’t been running the oven here because it’s been way too hot, so I’m forgetting… been doing microwave “baking”). So maybe checking it with a toothpick in the center at about the 45 minute mark to see how it’s coming along might help. I’ll probably make this soon to see if this is right. Sometimes baking is a little more trial and error. Oh! Baking in muffin tins might turn out better… if you do that, baking time would be much less, though… more in the 20 minute range.

      Btw, breads that are a bit mushy in the middle tend to mold quicker, so you might want to refrigerate after a couple of days if it’s not already gone. 😛

  3. Lorraine says

    The definition of flour is “a powder obtained by grinding grain, typically wheat, and used to make bread, cakes, and pastry.” So oatmeal ground up in a blender is, in fact, flour. Maybe you could change that to “wheat flour free,” which would be accurate. This recipe certainly has merit in it’s own right, but flour-free it is not. Anyway, I love your site and your recipes – rock on but please consider this in the future. 🙂

    • Rose says

      I’d have to agree. I love her site, but if there was one thing I could change, it would be that the “sugar-free” recipes were actually sugar free or to be retagged as “no sugar added” and have a separate tag for actually sugar free recipes. Sometimes I find it easier to adapt her regular recipes to sugar free than to search under the sugar free tag, which is usually date sweetened. I also hope that no one makes one of the date sweetened recipes for a diabetic family member and tells them it’s sugar free… it concerns me sometimes. That said, I still love the site and visit it quite frequently.

  4. Hannah Glenn says

    Wow looks amazing as usual, Katie. I’m currently agonizing over a Vitamix purchase. Which one do you have, and how do you like it? I’m looking at either the C 5200 or 500 or the 750. I want to be able to make nut butters and milks as well as use it for daily smoothies and stuff. Any advice?

    • Kat says

      Trader Joe’s and Bob’s Red Mill both sell gluten-free rolled oats. It’s labelled right on the package. (I’m in the US and you never stated where you were located so I can’t say more.) I believe the only place oats aren’t considered GF is Australia because their CD Association considers avenin too close to gluten, even though many with celiac do not react nor do they show up as positive for gluten when grown in a gluten-free way (dedicated fields and all that jazz). In the US and I believe in Canada and the EU, they are considered cross-reactive along with a myriad of other foods such as millet, dairy, and soy.

    • Rose says

      A small banana is about 1/2 cup, so it would be about 3-4 bananas. Maybe smash up three and then measure and see if you need another…

  5. Jordan says

    How many bananas did you use? Can’t wait to try this ^_^ I have decided to cut out flour and sugar from my diet. This bread looks so tasty. I’m so excited!

    • Rose says

      A small banana is about 1/2 cup, so it would be about 3-4 bananas. Maybe smash up three and then measure and see if you need another…

    • Rose says

      The baking soda probably gives it a bit more lift and it’s the ingredient that will react with the vinegar to make the bread fluffier. If you sub with baking powder, it would be a bit more dense… maybe even gooey in the center. You could give it a try, though. Let us know if you do.

  6. Ruth says

    This bread looks great! One question: if I use oat flour, do I still measure out 2.5 cups, or less (because rolled oats take up less space in the measuring cup before blending). Thanks

    • Rose says

      You would use a bit less. Pack the measuring cups very loosely but without air pockets or better yet, if you have a food scale, she has the weight listed. Otherwise, you might have to guess about how much less to use… maybe 2 tbsp or 1/4 cup less or so… not sure. It might work with just packing the measuring cups very loosely and not decreasing the flour, though. Gluten free flours absorb more of the liquid in the recipe than wheat flour, so the consistency of the batter will be a bit thinner than a typical banana bread would be (almost like a cake batter, but maybe not quite that thin).

  7. Lauren Margolin says

    I can’t have pats even if they are certified gluten free. This recipe looks amazing. I’m good at subbing but curious if you suggest coconut, almond or a gluten free all purpose flour to sub in. I know coconut is much more absorbent and almond is denser… Thanks in advance!!

  8. Rose says

    Thanks for this recipe! Just in time for a trip I was about to take and was considering bringing some baked goods along… needed it gluten free for a recent revelation about wheat causing me problems so I haven’t played around with it enough to make a decent banana bread. This looks perfect for what I had in mind. 🙂

    • Rose says

      Also, I don’t use the gluten free flour blends because they are often filled with refined flours and are higher glycemic than whole grains, so I’ve been playing around with my own blends. So I was happy to see this recipe, already tried out. 🙂

  9. Dora says

    Made this today. There is only one slice left. Tastes amazing. It’s the first time in my life I enjoy oats. I didn’t use choc.chips & cinnamon. I used skim milk. I had only one banana. Used only 4 heaping tbsp honey. Added sesame tahini with honey (about 1/2 cup). The result was different from u r pics but omg best bread I ever had! Melting in mouth soft moist light and no flour no refined sugar! Oh I added 1/3 cup raisins. It was delicious. Ty so much for this recipe! I highly recommend it. Everyone must try this!

  10. Cheryl Munn says

    This bread was FABULOUS!!! I made a couple of changes and it worked out great. I added all the ingredients to my vitamix, did not make a flour first, used a 1/3 cup raw honey ( next time will use a 1/4, plenty sweet), 1/4 cup Enjoy Life chocolate chips instead of a 1/2. This bread was so good and easy. Next time I will use lemon juice. Thanks for an awesome and easy recipe!

  11. atoke says

    Can I just say…this is the BEST banana bread I’ve ever had in my life. No exaggeration. I just made mine a few minutes ago and it came out Super moist. Super yummy. Thank you Katie. This is my first time leaving a comment on your blog even though I’ve been following for a while but after eating this banana bread I just had to.
    I should put you on my Christmas list for this recipe!

    • kristi says

      This bread was delicious and a fantastic gluten-free choice! Because I am not vegan and my husband cannot tolerate honey (and we’re out of maple syrup), I subbed 15 drops liquid stevia, 1 egg (for more protein), and enough coconut milk to total 1/2 cup (after including the egg) for the honey. I also added 2 Tbsp coconut sugar. It was plenty sweet. I baked it closer to 40 min, then let it sit an additional 10. Fantastic treat!

  12. malaz says

    5 stars
    I LOVE THIS RECIPE! I’ve just made it for the second time this week! Absolutely delicous! For the people asking about the baking powder/soda – the first time I made it i only had baking powder so that’s all I used – it turned out a lot denser with less of a rise but still tasted delicuous enough for me to want to make it again! The second time I used baking soda and powder as per the recipe and the texture is much like a traditional bread – honestly this recipe taste amazing even before it’s baked it barely made it into the oven! Thanks for the recipes katie can’t wait to try more!

  13. Basin girl says

    I followed this recipe (almost) but I didn’t use any sugar. I added tbs ground almonds and tbs coconut. I also added a few chopped cherries. Delicious! Thanks for the inspiration.

  14. kaytee says

    Just made this and it came out really well. Who knew you could make oat flour in a blender! I’m wondering if I can use that in other recipes now.

    • kaytee says

      Today I made a very tasty variation on this recipe using 2 cups of chopped dates, soaked in water and blended to a paste, instead of the banana. I added some chopped toasted pecans instead of choc chips. I left out the cinnamon but otherwise used your recipe as written, with coconut oil. It is really dark like molasses and the texture is great! I think that’s my first successful experiment! Thanks for the inspiration Katie 😀

  15. Annette says

    This looks so yummy and I’d like to try it. However I don’t tolerate oats (also gluten free) that well so I was wondering if I could substitute with other flakes, e.g. tiger nuts, teff flakes, rice flakes, quinoa flakes etc. Any opinion?

    Many thanks and keep on the good work!!

  16. Ella Barry says

    Banana bread without flour, so interesting. I`ll definitely try it 🙂 this recipe has the potential to be my new favorite. Thank you Kate 🙂
    Can I add dark chocolate?

  17. Joy says

    I noticed that a lot of your recipes require a blender, and on one page you referenced a Vitamix, which is super expensive. I would imagine you would need a pretty excellent blender to turn rolled oat into flour. If I’m going to buy a blender for these recipes, does it need to a high-quality, expensive blender, or can I make this stuff with a $30 blender?

    • Len says

      I mixed all the ingredients (wet and dry) with an immersion blender until the oats were visibly smaller but before the dough was completely smooth (similar to the texture of a muffin dough). The result was perfect, so no need for a Vitamix in my opinion. I also substituted baking soda and vinegar with two additional tsp baking powder and it worked well, the dough rose noticeably while in the oven.

  18. Jan says

    I wanted to report success with some modifications: I used white rice flour instead of oats, same amount (it’s just a safer starch/grain for me), 2 cups of mashed banana, reduced the maple syrup to 1/4 cup. Easily the best banana bread recipe ever, thank you! Even my picky fiance enjoyed it.

    • Jessica says

      Hi Katie – I recently discovered your blog and have been making a new recipe every day for the last 2 months. I can’t seem to stop 🙂 Also picked up the cookbook – love it!

      I made this recipe today and followed the directions exactly (I used almond milk unsweetened for the milk and maple syrup for the sweetener) – the only thing I left out was the chocolate chips. I followed all of the steps exactly (used a BlendTec) even though that meant being way more patient in waiting to taste test it than I normally am! And yet, the texture wasn’t right at all. It doesn’t visually look anything like your bread in the pictures and while the flavor is phenomenal, the texture is just really gummy. Any idea where I went wrong??

      Thanks so much for all the recipes you take the time to post – you have truly opened my eyes to a new way of baking that I never thought possible! Not only for me, but now I can make my sister (who is a type 1 diabetic) desserts for the first time! YAY!

      • Unofficial CCK Helper says

        Hi! It’s impossible to know without being there or without more information. But it sounds like either something was mismeasured or maybe you just didn’t bake it long enough or climate played a role? Also is your oven calibrated?
        Did you try leaving it sit for a day?
        I didn’t have this issue when I made the recipe, so unfortunately I probably can’t be very helpful more than that.

  19. Victoria says

    5 stars
    I’ve made this banana bread and it was sooo amazing, gooey, soft and flavorful, although it didn’t look anything like yours 🙂

  20. Melody says

    4 stars
    18 min @ 350 was perfect for muffins! Not sure I would call them “flourless” since the main ingredients is oat flour. 🙂 But still yummy and gluten free if you use gluten free oats.

  21. Monika Kinney says

    Can you replace the vinegar with anything else that’s not acidic? I can’t have acidic foods. I run into this all the time. Any ideas?

    • Soph says

      This is a year late but hope it helps someone else. The vinegar and baking soda react together in a chemical reaction which produces water and carbon dioxide. Simply put, the protons (which are the cause of acidity in anything) go to the water, which is obviously not acidic. Please educate yourselves before buying into bulls*it pH diets. If you have acid reflux, which is a valid reason to cut down on acidic foods, the above applies.

  22. Kristin says

    4 stars
    Yum! I just made this and it is delicious. It went together pretty well–I used a food processor instead of a blender, and I had a bit of trouble telling if/when it was done, but it tastes amazing and made my house smell good. 🙂 I added pecans in addition to the chocolate chips, which I would highly recommend.

  23. Pauli R says

    5 stars
    Fantastic recipe!!! I didnt have a baking powder so I added lemon juice and extra vinegar…and with added nuts and seeds, I must say this is my fav recipe!!

  24. Sarah says

    4 stars
    I tried this recipe last night – and it was awesome! I don’t think I ground the oats fine enough, but that just left more chunky pieces. Also, used chopped pecans instead of chocolate chips – the whole loaf disappeared in one meal (with 6 people!). Thanks for this recipe!

  25. andrea says

    5 stars
    i just tried this recipe leaving out the sweetener – would have been way too sweet if i had added anything. really good and moist! by the way, agave nectar is HIGHLY PROCESSED and bad for you. it’s processed similarly to HIGH FRUCTOSE CORN SYRUP – yuk!!!.

  26. Ren says

    5 stars
    Probably the only banana cake/bread I’ll ever make again as long as I live! My old recipe (which was the banana cake my mom always used to make) is going into the recycling bin. (Sorry mom!) lol

  27. Camelia says

    Just wondering 🙂 what’s the vinegar in this recipe for? Is it just to provide an acidic medium for the baking soda to make the bread rise?

  28. Carly says

    5 stars
    Considering that I am an epic klutz and spilled half of the oat flour on the kitchen floor and had to blindly pour in more oats into the blender and hope that it came out to the right amount, this was delicious! I did not have chocolate chips handy, so I went for the traditional walnuts. Very good, mine could have been sweeter (I probably mis-measured the oats) but I’ll definitely be making this again! I might add another less-mashed banana as well to get the banana chunks that are obviously in Katie’s loaf, but not until after prom season is over-because I can’t stop eating this!

  29. Shannon says

    4 stars
    Hey Katie, my bread turned out doughy even after I cooked it an additional 10-15 mins. Any suggestions as to why?

  30. Meredith says

    Can I omit the added sweetness by replacing them with more bananas. Or possibly reducing the sweetners? Or possibly make a date paste?

  31. Namrata says

    5 stars
    Thank you for sharing this recipe!
    I made this today and it tastes good but it feels very dry once you eat it. I’m not sure what went wrong. I am very keen on making this again.. can someone please help me?
    Thank you?

  32. char says

    Hey Katie! I’m a seasoned baker…but fairly new to working with ground oats/oatflour as well as eggless baked goods. Followed this recipe to a T except I baked in an 8×8 pan lined with foil and greased( was done in 27 min on convection oven setting in a toaster oven). Oh and I used honey. And apple cider vinegar instead of regular. The finished product is like a pudding! Tastes great but I was hoping for a texture like in your picture! Can u speculate what happened? Thanks!

  33. Bryony says

    I just made this – it’s super tasty but mine turned out stodgy…no idea why, I won’t complain though, still goes beautifully with some raspberry chia jam!

  34. Mark Barnett says

    @katie: this is really good. The heaviness and the gooiness is like cookie dough. This is serious comfort food. Unfortunately I cannot eat like this all the time lol, so I will sub half the oat flour with unbleached white flour (Bob’s) either gluten-free or not, which should lighten the load. 🙂 *This is my second recipe of yours I have tried, and I’m pretty hooked already. Thank You!

  35. Genny says

    Could you subsutitue another fruit if you don’t have any banana, or enough bananas on hand?
    This looks great, but I don’t always have bannanans on hand, would it work with a berries, or even applesauce?

  36. Genny says

    Wondering if the with the Flourless Banana Bread Receipie could be substituted for another fruit, or even applesauce?
    The recipe looks fantastic, but I do not always have enough bananas on hand, wondering if it would would with half the amount of bananas and another fruit? What are your recommendations or ideas on the recipe as a Apple Bread, or Berry Bread?

  37. KayRen says

    Hi Katie, I just wanted to tell you about a variation of this that worked well for me.
    I like to make this with 130 grams each oat flour and barley flour, which works ok but the bread turns out a little crumbly. Last night I made it again but added 2 tbsp of chia seeds, hoping this would bind the crumb a little more, and baked for 45 minutes before turning off the oven ( I often find with my oven I need to bake a little longer than your recipes state)… and it was perfect! Thanks for such a delicious and healthy recipe!

  38. Nicole says

    I made this today and it was AMAZING. It cooked perfectly. Honestly I’m not a banana fan but this turned me around. Perfect amount of sweetness (not too much!) and a very awesome way of having oats and banana. I can’t wait to make it again! Perfect for a stormy day like I had today!

  39. Lynn says

    If you pulverize the oats into a fine powder haven’t you essentially made flour? Can this be made with the oats not ground?

  40. Lisa Cahill says

    This recipe is amazing! It is the best banana bread recipe that I have ever made, even before I was a vegan! Thank you so much Katie!

  41. Jordan S. says

    I made this last night and it tasted really good but it needed more than double the bake time listed. I put it in for 35 minutes and the dough was still completely raw. Left it in for another half-hour and then the extra 10 minutes with the oven off, and I still think it could’ve done longer in the oven. Anyone else have this problem?

    • Jason Sanford says

      It depends so much on climate, elevation, and other factors. Mine is usually done around the specified time (and I live in a low elevation), but once I made it on a particularly rainy and humid day and that threw the time off completely!

  42. Anne says

    I made the banana bread this morning, making no changes to ingredients or directions. Where there was a choice, I used white vinegar & honey. It rose nicely, but came out only half cooked, & shrunk after cooling. I thought baking for 35 minutes & leaving in a closed oven for 10 more minutes was unusual for a banana bread. I put it back in the oven after cooling & cutting open, which I knew wouldn’t work, but it was still uncooked after an additional 20 minutes of baking time. If I try it again, I’ll cook at 350 for 45 minutes & check for doneness.

  43. Jen says

    Katie ! Thanks so much for this recipe! It was unbelievable! I made this today. I added coconut and walnuts. I didn’t grind the oats as my food processor died. Also, I didn’t have vinegar nor a loaf pan. An 8 x 8 pan worked. The end rest was a little bit dense but still very very tasty. I cut them into squares. I’m making your Buffalo cauliflower now! Thank you Soo much!

  44. P Bratwn says

    Why the vinegar? sounds good, but would use stevia instead of honey. I haven’t made this and Id replace the choc ships with sugarless choc chips ( Lily’s)

  45. Kristen says

    I was looking through your website and came across this banana bread recipe got off at work at 10:30 went straight home and just had to make it I couldn’t stop thinking about it so I did it’s absolutely delicious thanks for the delicious recipe .

  46. Joyce Johnson says

    my blender couldn’t handle the density of the batter ingredients. AT 5500 feet mountains I often have problems with varying baking recipes. I had to add a little water. Came out kinda greasy. But very good. I used oil instead of milk. I love that it is such a healthy recipe.

  47. Nancy Antonucci says

    I’ve made this recipe twice and each time it was not completely cooked. It needs to cook longer. Also it was like dead weight and tasted like some thing was missing – not very sweet. Any suggestions for both of these issues?

    • Jason Sanford says

      Hi, might just be an oven issue in that yours needs to cook longer. Different ovens will take differing amounts of time, especially depending on climate/elevation. As for denseness, oat flour will be much denser than regular flour, so maybe try her regular Healthy Banana Bread recipe for a lighter finish!

  48. Jessica says

    Wow! Katie this is incredible!!! You truly have a talent for baking! This recipe is so delicious I want to buy your cookbook now! Your recipes never fail! Delicious!!!

  49. Jk says

    Best banana bread I’ve ever had. So moist and delicious! I made two loafs last night- one regular banana bread for my family and this flourless recipe for myself. My family gobbled up my loaf and left the other! They could not believe it was dairy, gluten and refined sugar free!

  50. Rochelle says

    What should it look like when it comes out of the oven? I pulled it out but it seems wet still. If I put a toothpick in, it would not come out clean. Not done?

    • Jason Sanford says

      Hmm, first thing I can think of, is your oven calibrated? That could definitely be it! (If you don’t want to calibrated it, you can also just bake a little longer at a lower temperature and that should do the trick too!)

  51. Meg says

    I’ve made the loaf in the past but baked as muffins yesterday. I cut the baking time to 25 mins and still rested in the oven for 10 mins. I added frozen wild blueberries (Trader Joe’s) and a handful of chopped walnuts instead of the chocolate chips. The nuts give a nice texture against the chewiness of the oat crumb.

  52. Samantha says

    Hi – I made this recipe using oat flour and it was amazing! Rose beautifully too with a gorgeous bread texture. I added a handful of chopped dates instead of chocolate chips and it really complemented the flavours beautifully. The only problem I have is that in South Africa we have baking powder (which has bicarbonate of soda in it) and then separately, we have bicarbonate of soda. I used them in the quantities specified but I could taste that bicarbonate of soda in the finished product. Did anyone else have this problem and have a possible solution please?

  53. Micaela says

    Made this on the weekend. Possibly put in too many chocolate chips but wow it was amazing!! And love love love that it uses oats instead of flour

  54. ElenaReece says

    Omg! This bread is scrumptious! It is so hard to find amazing gluten free/vegan bread and this surpassed my expectations! I did use milk, organic agave nectar, and 72% chocolate. I did runout of my 72% chocolate and so I resorted to using my dipping milk chocolate. I cut the circular milk dipping chocolate in 4 quarters and it was the perfect size. I used about 1 cup of chocolate in all. The bread turned out amazing! It was moist, sweet, and delicious! I 100% recommend this recipe! ?

  55. hannah says

    I did not have vinegar so i used lemon- it was incredibly dense and uses quite a few more bananas and oats than other recipes.

  56. MG says

    I made it pretty much to the recipe except I used almond milk and 1/3 cup of maple syrup instead of 1/2 cup.

    It turned out gooey from the middle to the bottom, but tasted good and was sweet enough for me. Also looked much darker than in the pictures that Katie posted.

    By the way 3 medium size bananas made exactly required amount of mash.

    • Abby Gale says

      Love this recipe for the gluten free and flavor profile and even the dense texture. I do agree it may need more time than stated in the oven, could very well be humidity and all that stuff i don’t understand. And it seems oil is too heavy for some so I opted to use milk. It freezes well, can be sliced from frozen, microwaved to bring to temp and I haven’t tried, but I will toast as well next time to get some crunchier outsides and that delicious dense quality inside. The ground oats have such a different texture that I LOVE IT! Also, love that it’s easy and healthy 🤪

  57. Nashrah Moahmmed aves says

    Hey, This recipe looks really good! I am 13 years old and i love cooking! This recipe is easy but i dont have an oven. Can i bake it in a microvave?

  58. Julianne Avellanosa says

    BEST BANANA RECIPE EVER!!! Other than that it uses healthy ingredients, it was super chewy!! Just the texture I wanted. Now I don’t have to buy bread anymore! Will use this as an alternative :))

  59. Sosia says

    I’ve probably made this banana bread recipe over 20 times… I am not a baker but I love making this bread and my husband loves it too. It is our go to for a sweet and healthy dessert. I love the gooey texture and that it is made with healthy ingredients with no compromise on flavour. Thank you for posting this recipe and for all the yummy evenings we’ve had because of it.

  60. Rasha says

    This was awesome! I try lots of different banana or pumpkin breads for my kids and some are not that great but this was awesome and SO EASY to make! Great texture.
    I only used 1/4 cup honey and that was sweet enough for us (but we’re used to things not too sweet)
    I also added half a cup of walnuts into the mix and then just a few dark choc melts on top.

    Love it! Thank you

  61. Star Time says

    Finally a banana bread recipe where you got the baking temp and time right!!! I always seem to over or undercook mine. Very clever to turn the oven off (the last ten minutes).

    I added brown sugar to mine, but next time I might add a little more (did not add the chocolate chips this time). Overall great job! Thanks.

  62. Rose says

    5 stars. Used only 1/3 cup honey. Added 4 chopped dates, which I rolled in the oats. Added 3/4 c. Broken pecans. No chocolate. It was delicious.

  63. Emily Cunningham says

    Hi! How many cups of oat flour would I measure if I already have the oats in the powder form? The same? Less? Thanks!

  64. Jean says

    I love this bread I follow the recipe I add more cinnamon, I only add 1 tsp of honey also I add raisins and sultants it’s delicious

  65. Monika Robson says

    This has been my go to recipe for the past year and a half and my husband and I absolutely love it. It’s delicious, user friendly, has no processed ingredients and is a great way to recycle our over ripe bananas. Thank you for sharing it 🥰😊

  66. philly jay says

    In the banana-oats bread recipe, you don’t indicate what TYPE of ‘vinegar’ to use which is either apple cider vinegar or white vinegar. There’s a difference between the two.

  67. Ashley says

    5 stars
    I NEVER leave reviews, on ANY site. I also rarely ever repeat recipes I find on the internet because they never turn out as good as I was expecting. But THIS banana bread recipe, I have now been making for years and make loaves to share with family and friends. They are SHOCKED when I tell them it’s Vegan, gluten and dairy-free, and flourless. It’s truly an exceptional recipe! It’s so moist! I am not a baker so I love just adding all ingredients to the blender, SO easy. I prefer out of the options to use maple syrup (vs. honey) and I’ve only used oil (not milk). Also, a little less Apple cider vinegar and a little less salt, but other than that it is SOOO good. Thank you!

  68. Sue G. says

    5 stars
    This recipe is a winner! I blended my oats pretty fine, so it doesn’t appear as grainy as the picture included. I swapped in walnuts in place of the chocolate chips, and used melted coconut oil instead of milk.i also added one egg. I was a little worried about the baking directions of turning off the oven and letting it sit in there for ten minutes. Perfecting the doneness of banana bread can be a challenge. It came out absolutely perfect! And it’s delicious!!
    This one is a keeper!

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