Flourless Vegan Gluten-free Oatmeal Banana Bread
Flourless Vegan Gluten-free Oatmeal Banana Bread- made with heart healthy whole grain oats, pure maple syrup and creamy peanut butter. It takes just 10 minutes to prep in your blender!
It’s ridiculous how happy this banana bread makes me.
I was so worried that it wasn’t going to turn out that I held my breath pretty much the entire time it was baking. I gently placed it on the oven rack, then walked away and tried to distract myself only to come back every five minutes to see how it was doing. Through the oven door, of course. I know better than to open it and let the heat out.
When I saw the top start to rise and the delicate cracks begin to form, I knew it had the potential to be something special.
Is it weird that I just pictured Will Farrel saying, “I believe in you banana bread!”?
Seriously though, I could barely contain my excitement as I shot these pictures. My inner voice told me to be patient, the time will come soon. But once I finally got to slice off a piece and taste the finished product, I was elated.
Not only because it’s vegan and gluten-free (which is always a challenge for me in baking) but also because it’s made with wholesome ingredients and it takes less than 10 minutes to make in a blender. That is what I like to call recipe success, my friends.
I was in a really good mood after I shoved a piece of this banana bread in my mouth. It’s actually kind of sad how much I rely on my recipe successes to make me happy. Had it been the other way around, my entire day would have been ruined. I realize that’s not healthy. It’s a work in progress.
I got the idea for this banana bread from my Flourless Peanut Butter Banana Muffins. I’ve had a few readers say that they were able to replace the eggs with flax eggs and it made me curious to try it myself. However, I read an article not too long ago that said flax becomes toxic when cooked at high heat (I’m not entirely sure if it’s true but feel free to chime in!) so I’ve been trying to avoid using it in my vegan recipes, just in case.
Rather than replace the eggs, I decided to see what would happen if I just left them out. The result was exactly what I had hoped for. The texture is soft and slightly chewy, thanks to the oats, and the flavor is perfectly sweet. It’s not gummy at all which is YUGE, considering it’s made without any starches. It’s incredibly delicious on it’s own but a small smear of peanut butter really takes it over the top. Especially if you’re a peanut butter fiend, like me.
If you’re looking for a wholesome vegan and gluten-free banana bread that’s easy to make, then you must give this one a try! Please let me know if you do by leaving a comment below or posting a picture with the hashtag #makingthymeforhealth. Your comments are what helps get me through the failures! :)
Flourless Vegan Gluten-free Oatmeal Banana Bread
Yield: 1 loaf // 10 pieces
Prep Time: 10
Cook Time: 30
Total Time: 40
- 2 medium-size ripe bananas
- 1/4 cup Unsweetened Vanilla Almond Breeze Almondmilk
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened creamy peanut butter*
- 2 teaspoons vanilla extract
- 1 and 3/4 + 1/2 cup rolled oats, divided**
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon melted coconut oil***
- 1/2 cup dark chocolate chips
Grease or line a loaf pan then preheat the oven to 350°F.
Starting with the bananas and working down to the list to the melted coconut oil, place all of the ingredients (except for 1/2 cup rolled oats and dark chocolate chips) in a blender. Blend on high for about 10 seconds, until a smooth batter forms. It’s okay if it’s not perfectly smooth. You don’t want to over blend the batter or it could become gummy.
Add the remaining oats and the chocolate chips to the blender and stir everything together with a spoon. Pour the batter into the loaf pan and bake for about 30 minutes, or until golden brown. A knife should come out clean when you stick it into the center of the loaf.
Allow to cool for at least 15 minutes before removing from the pan. Store leftovers in an airtight container in the refrigerator for up to 3 days.
*feel free to substitute another kind of nut butter or sunflower seed butter (just know that it will turn it green!)
**be sure to use certified gluten-free oats for allergies
***you can substitute the coconut oil with sunflower oil or another neutral flavor oil
This recipe an post are a part of partnership with Blue Diamond Almond Breeze Almondmilk. Almond Breeze Almondmilk is a product I have used and loved for a long time. All opinions are my own.
Woww I can’t believe this banana bread is gluten-free and vegan! Vegan baking can be pretty intimidating but you seem like you totally nailed it! Oh I am the same when it comes to failed recipes, it totally ruins my day. I once made a banana bread with coconut flour and it was absolutely disgusting. I was so upset at myself for wasting all those ingredients!
Hi Linda! Yes, I think that’s the hardest part, wasting food. Although I do try to eat as much of my failures as I can manage to choke down, lol!
This looks so good! I know what you mean about trying not to eat the food when you’re shooting it. It’s pure torture sometimes!
Whenever I cut a slice or take a bite out of something for a picture, I end up taking like 30 more little bites after I’m done shooting- it’s so hard to resist! This oatmeal banana bread looks amazing- I love flourless recipes and oats are such a great substitute in quick breads :) Pinning!
Why does it turn green with other nut butters?
Sorry, I think I worded it funny. Sunflower butter will turn it green because of a chemical reaction with the baking soda. But other nut butters will work the same! :)
Interesting, thanks! :)
I am soooo guilty of always standing in front of my oven peeking in to see how things are doing!!! It’s like I can’t stop going in there to check!!
This banana bread looks fantastic!! I love that you used oats!
Oh wow this looks AMAZING!!! I love banana bread but I’ve never tried making a flourless one! I’m definitely adding this to me try-soon list!
I actually just made a batch of your Flourless PB Banana muffins over the weekend and have been enjoying them for breakfast all week (aaaand maybe an afternoon snack too!). Can’t wait to try this bread with allthepeanutbutter!!
It sounds like you are just as big of a peanut butter fiend as I am, Melissa! I’m so glad you’ve been enjoying the muffins. I hope you are doing well! :)
This quick bread looks wonderful. I have never made a quick bread without eggs (or in a blender for that matter) so I am delighted to see this recipe! I will now add bananas to my market list.
On the baking with sunflower seed butter front, a few months ago I made some oat breakfast cookies with it and the baking soda and it was like a science experiment right in front of my eyes. The chemical reaction took place while I was putting the cookie dough together, starting with the usual beige then turning green. They baked up fine, and I thought I could get past the green color of the cookies but it turns out I really couldn’t! Maybe for St. Patrick’s day, but not for the other 354 days of the year!
Haha! I’m sure it is hard to get past the color if it’s not supposed to be green. Goes to show that we really do eat with our eyes, right? :)
So true! I knew going in that the cookies would be green, but I had convinced myself it wouldn’t matter because I wanted to use up some leftover sunflower seed butter!
This looks really good! I would love to make this for breakfast this weekend :)
I know EXACTLY what you mean about a recipe being able to make or break a day. I’ve had more than one occasion of breaking down because something didn’t turn out the way I wanted it to. Repeatedly. But when you really nail it? Best feeling in the world. And this looks amazing, lady! I love that it turned out without any eggs or egg replacements. That’s seriously one of the hardest thing for me in flourless baking.
I really want to try this recipe (I get so excited when a new one pops up in my inbox) but I have a nut allergy. I could probably substitute the Almond milk with rice milk but any ideas what I could substitute the peanut butter with?
Thanks so much!
Ki Karen! You can use sunflower seed butter but it will turn the bread green. Another option would be replacing the nut butter with some kind of oil but I haven’t tried that so I can’t say for sure.
I LOVE banana bread and I can totally relate to that feeling of knowing (hoping?) something amazing is about to happen. Those cracks are a sure sign, and the waiting game is tortuous. I had to do that with my banana bread the other week and remind myself to wait for it to cool before slicing to shoot. Man it takes a lot of patience!
Pingback: Friday Favorites - Daily Cup of Kate
This banana bread looks so good! Love the addition of chocolate chips. Great one :)
And just like that, my banana bread dreams have become a reality. Thank you SO much for sharing this!! I’ve had huge success with your peanut butter banana muffins so I cannot WAIT to try this <3
I can see why you were so excited — this looks perfect! I have everything I need to make this, and I’m definitely trying it. I love how wholesome it is!
Thanks Marcie! :)
Pingback: Link Love 3/13 | running with spoons
Wow, this looks insanely delicious!! I love making breads entirely out of oats— that texture is incredible and it’s just so stinkin’ healthy :) Can’t wait to try this!
Thanks Liz! I don’t know what I would do without oats. :)
Lately, I’ve been craving quick breads, and banana bread has definitely happened! I’m with you in that it makes me ridiculously happy. I’m all about the vegan, gluten free versions, but I’ve never tried nut butter in mine. Thanks for sharing:)
It’s so good with the nut butter! Thanks Laura!
Pingback: Foodie Favs: 3/14/16 – Danielle's Kitchen
Hi, I made the bread last night and everything about my loaf looked like yours, the rise, texture, color, density, etc. The flavor was good but the afternote was a bit metallic. I’m wondering if this was because of the high amount of baking powder used to create the lift because of just using oat flour for the quick bread. Can you offer any suggestions to why this occurred? This taste was something I also experienced a few years ago when I made another recipe that used a high amount of baking powder to that other recipe. What brand of baking powder do you use? Thanks!
That’s so strange! I didn’t notice that at all when I made it. Are you using aluminum-free baking powder? That could potentially be the culprit. I always make sure to buy aluminum-free!
I had been using Trader Joe’s aluminum free baking powder when I first experienced the metallic aftertaste a few ago when I was baking something else. So I switched back to Calumet (not aluminum free), a product I had always used with success before the aluminum free Trader Joe’s product, which is what I used with your quick bread.
Do you have any experience using the Whole Foods 365 brand of aluminum free baking powder? Thanks.
Sorry it took me so long to reply, Jerilyn! Yes, the Whole Foods 365 brand is what I use and I haven’t noticed any metallic aftertaste. It might be worth giving that one a try!
Pingback: 15 Vegan Baking Recipes That Are Nothing Short Of Decadent : GetMints
Pingback: 15 Vegan Baking Recipes That Are Nothing Short Of Decadent | FoodieFlick
This looks yummy and healthy too! Nothing better. I recently tried one of those 3 cookie ingredients using mainly JUST banana as sweetener, but I have to say that didn’t taste so great. This one looks a LOT more promising.
Thanks Aimee! I agree that the banana isn’t quite enough on it’s own. Hopefully you like this one better!
Pingback: Healthy Oatmeal Recipes | Hummusapien
Just made this! It’s delicious :) I used blueberries instead of chocolate chips, and cooked for about 38 minutes. Thank you for the great recipe!
I’m so glad to hear that you liked it, Bess! Thank you for letting me know! :)
Hi, I made the bread yesterday, The flavor was good but it didn’t rise like yours and the texture was a bit gummy.
Do you have any idea of why this happened?
Hi Karen! I’m trying to think of what could have gone wrong and the only thing I can imagine is maybe how long you let it blend or let it sit in the blender. That might create a thicker texture that could make it gummy. I’ll be sure to add that to the notes of the recipe. It might be worth trying it again and just barely blending it then baking it immediately. I hope that helps!
This is *awesome* banana bread! I made mine with sunbutter and flax milk, and put it in an 8×8 pan. It turned out great. It tastes like the monkey bread my mom made me when I was little! This is going in the recipe folder. Thanks!
PS- it didn’t turn green
I lied, sorry. My bread was green this morning ;)
Haha! That gave me a good chuckle. ;)
I’m glad you liked it though! Thanks for the comment, Jessica!
This bread was amazing!! Love that it is gluten free and vegan! It was a hit with my boys and they can be hard to please! Thanks for the recipe!
I’m so happy to hear that, Shawna! Thanks for letting me know! :)
This is delicious! I’ve tried many different banana bread recipes that are both gluten free and vegan (and also healthy without white starches!) and this one is my favorite! The key really is to not over blend the ingredients. I used almond butter instead of peanut butter and it’s just perfect. Thank you for this recipe!
I’m so happy to hear that, Jenny! Thank you for the tip!!
I made this on Sunday for our weekly morning snack. The flavor is SO delicious but unfortunately it was ridiculously hard to cut nice slices. They kind of just fell apart. :( I was able to kind of put them back together in plastic wrap. I baked it exactly as stated and didn’t cut it until it was completely cool. Not sure what went wrong.
Aw that sucks! The only thing I can think is maybe your bananas were on the small side? That’s what holds the bread together. Sorry it didn’t work out for you, friend!
I made it, but it looked unbaked I do not know why ? :(
Sorry to hear that Steph! It’s possible that your oven isn’t as hot as mine and it would need to cook longer. The only other thing I can think is that there was too much liquid ingredients (banana, milk, etc).
Absolutely delicious, great for coeliacs and a lovely change to flapjacks (and much healthier). Our daughter replaced the choc chips with cocoa nibs which was yummy.
Awesome! So glad you enjoyed it, Ellis! :)
I made these into muffins since I didn’t have a bread pan, and they turned out amazing. I also made a few substitutions since I didn’t have all of the exact ingredients. I used coconut nectar in place of the maple syrup and cashew milk(not that big of a difference, but still) in place of the almond milk. I ate an embarrassing amount. Also, the batter tastes a lot like cookie dough, so I definitely had to lick the blender clean. I will be making these again.
I’m so happy to hear they worked as muffins! Thanks for the feedback, Corrine!
Omg I just made this and it turned out to be AMAZINGGG! I was worried that the bread will be too dried out but it’s actually really moist, and mildly sweet!! I used lactose free milk instead of almond milk, and used sugar free chocolate instead!! Gotta try recipe :)
I’m so happy to hear that, Vicky! Thank you!
I love the bread but how many calories is in it?
Hi Bre! You can calculate the nutrition facts on MyFitnessPal.com by copying and pasting the link to the recipe. From there you can adjust the ingredients according to the specific brands you used and it will give you the most accurate information. I hope that helps!
Holy shit balls. There are no other words. Made it. Ate it. Making it again. Used honey instead of maple, Greek vanilla yoghurt instead of almond milk and Whittaker creamy milk chocolate.. maybe more than half a cup.. wow.
Haha! Well I’ll take that as a compliment. Thanks for the feedback!
I am dancing and singing around my kitchen, coz this is the first time that the cake recipe without milk, eggs, wheat flour and sugar worked!!! I was actually looking for a healthy vegan apple pie recipe when i came across your page. Loved the simplicity of the ingredients, outcome on the photos and decided why not to turn it into an apple banana bread. And it worked, worked, worked! Sarah, truly thankful for this little wonder! Even my husband who is usually very skeptical about my healthy versions of the deserts loved it!!! Going to scan your website for more delicious ideas! Greetingd form Greece!!!
An apple version sounds amazing! I’m so glad it was a success. Thank you Natalia! :)
wonderful. love it!
Pingback: Flourless Vegan Double Chocolate Banana Bread - Making Thyme for Health
Hi! I’m hoping to make this today and have a quick question – do you know if I can replace the maple syrup with dry cane sugar (it’s all I have on hand) if I also add a bit more liquid?
Sorry I’m a little late to answer this, Alex. You can certainly use cane sugar and add a little liquid to sub the maple syrup. I would probably add 2-3 tablespoons. I hope it turned out well for you!
Quick question: can you freeze the bananabread? Cause it tastes like heaven But it’s to much for me to eat within 3 days
Hey! I am so stoked to try this. Do you know the know the nutrition info by chance? Thanks!
Hey Hayley! I’m in the process of getting a new nutrition calculator because the one I was using turned out to be less than accurate. I will try to have them ASAP for you but in the meantime MyFitnessPal.com has one that you can copy and paste the web address of the recipe and it will auto populate the ingredients and calculate them for you.
This turned out great! My mixer is more of a ‘softly folds things together’ leaving my oats in full-form, so I subbed brown rice flour for the second 1/2 cup oats that was supposed to be stirred in. And I halved the syrup and omitted the chocolate chips. Turned out great!
Question to more experienced bakers: what would the effect be if I added a 1/2c of shredded carrots in the place of the chocolate chips? Would I have to adjust anything else? Would it be even more moist? Thanks!
Hey Brittany! Glad you had good results with your adjustments. :)
I think adding carrot wold make it more moist like you suspected. It should work fine. Let us know if you give it a try!
Thank you for your quick reply, Sarah! I’ll be stalking the over ripe banana section of the store religiously now! So so glad to have a recipe that’s free of gluten, dairy, and eggs and not have a bunch of weird stuff! THANK YOU
I just tried making this bread and when I put a knife in to check if it’s cooked, the knife doesn’t come out clean =/ It’s been in the oven for about an hour now to see if it will cook, but I’m not sure where I’ve gone wrong! I used honey instead of maple syrup, and the texture is incredibly soft… maybe I blended it for too long?
I love the sound of these and your original muffin recipe, I can’t decide which one to make. What is the difference between the two texture wise? What does the addition of eggs do to the flavour and result?
Hi Lyf! The version with eggs is fluffier and will rise better than the vegan version. The flavor is pretty similar though. I hope that helps!
Thank you Sarah I love all your baking recipes they are so creative!
I’ve been making this banana bread at least once a month for over a year and every time it turns out delicious. I love how it uses ingredients I always have on hand and it’s so easy to throw everything into the blender. I normally use applesauce in place of coconut oil (simply because it takes out the step of melting the oil) and have pretty much stopped measuring the ingredients. Even when I eyeball things, or use 3 bananas instead of 2, or use way too much peanut butter, or.. ect ect, the bread always turns out great. So happy to have found a relatively fool-proof and consistently tasty recipe that I can always turn to. Thank you for sharing!
I’m so happy to hear that! Thank you!
Great banana bread! Thank you! I subbed 1 TBSP pumpkin puree for the oil and ½ cup chopped walnuts for the chocolate chips. Next time I will probably add more cinnamon just because I’m a cinnamon addict, lol! I used a glass loaf pan lined with parchment and had to bake it much longer (about 50 min), loosely covering the top with foil after about 30 min when it started to brown. It had a nice crunchy outside and a hearty, inside. Not overly sweet – it was perfect!
Just Made this, Delicious !!
Hi Sarah – if I’m fine with eating eggs, can I simply add one or two to this recipe to create a fluffier, firmer texture? Or would I need to make other adjustments? (I looked up another one of your banana bread recipes that calls for eggs, but found it also uses flour, which I don’t prefer.) Thanks!
Hi Diane! I think you might be better off making one of my flourless muffin recipes that uses eggs (like this one: https://www.makingthymeforhealth.com/flourless-blueberry-banana-muffins/) and baking it in a loaf pan instead. I haven’t tested it that way but my suspicion is it that it would work well. You will just need to keep an eye through the oven as it bakes to check when it looks and smells done, probably somewhere around 35-45 minutes would be my guess. In the meantime I’ll definitely add a flourless banana bread to my list of future recipes to make! :)
Thanks for a great recipe- Super easy, dense banana bread with minimal ingredients! The bananas are so sweet that the maple syrup isn’t really necessary, neither is the coconut oil or any oil for that matter. I reduced the maple syrup by more than 1/2 and feel that the bread is sweet enough just with the bananas. Will leave out next time. I left the oil out and am not sure what purpose the oil serves as the bread was beautiful without. I left out the cacao nibs as I don’t want the stevia or the sugar that’s in them. Added chopped pecans instead (that’s what I had in the frig)…excellent. I baked it in a loaf pan lined with parchment paper…came out great!! Baked it at temp for 50 mins. Thanks again!
Hi! I made this today and need your advice… the taste is great, but it is gummy. I know I over blended it as 10 seconds in my Vitamix didn’t get the dry ingredients even slightly mixed in. I’m wondering if I could either 1. use oat flour instead (same measurements?) of the flour that gets blended, or 2. use a food processor? Thoughts on whether either would work? Thanks so much!
I think oat flour would be a better option! You could even use your Vitamix to blend the oats into a flour then mix everything together in a bowl. But typically most vegan and gluten-free recipes that just call for oat flour (rather than a blend of flours) tend to be somewhat on the gummy side. That’s why I used unblended oats to help with the texture. But even then, it’s not going to be like a recipe with gluten or eggs.
Thank you for such an amazing recipe! It was my first time baking and I had no idea how it would turn out, but thanks to your easy to follow recipe it turned out fine! Absolutely delicious, thanks so much! ☺️
Yum! This was SO good. Can you freeze it?
Just made this and it was delicious! Mine wasn’t completely vegan as I used ‘ normal ‘ milk, I had two very soggy bananas that had been frozen before so added a third fresh banana to balance that out and substituted coconut oil with olive oil. It turned out SO GOOD! Perfectly ready in 30 minutes and I had to contain myself to not eat the batter straight out of the blender haha. Thank you for the recipe, will definitely make this again :)
Pingback: The Best Vegan and Gluten-free Banana Bread - Making Thyme for Health
Hi ..I just baked your cake..it was gummy..I used oat flour. Should the measurement of the flour be the same as the rolled oats? And second, how should the batter be..runny or thick???
Hi! Sorry it turned out gummy. I haven’t tested this one with oat flour, only rolled oats. I think using the blender helps reduce gumminess but it’s still a relatively dense banana bread. The batter is supposed to be thick.
If you’re looking for something less gummy that uses oat flour I recommend checking this recipe out: https://www.makingthymeforhealth.com/the-best-vegan-and-gluten-free-banana-bread/