This Flourless Banana Bread is for the health-conscious eaters, looking for a high-protein banana bread, low-carb, made with minimal ingredients. It’s naturally sweetened with ripe bananas and one slice contains only 160 kcal, for 6g of protein per slice.
While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!
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Preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper and lightly oil with cooking oil spray. Set aside.
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In a high-speed blender or food processor, add the ripe bananas, eggs, peanut butter, and baking powder.
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Blend/process until thick and smooth.
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If you want a sweeter bread, add maple syrup and vanilla extract and blend again to incorporate.
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If you want to add chocolate chips, add now and pulse 2-3 times to evenly incorporate.
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Pour the batter into the prepared pan.
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Bake the bread for 30-40 minutes at 350°F (180°C) in the center ack of the oven, until a toothpick inserted in the center of the bread comes out clean.
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Cool down on a cooling rack for 1 hour before slicing.
Note 2: Use large eggs, not small, or the batter will be dry
Note 3: Use a fresh jar of peanut butter, it’s drippy and oily, and ensure a soft, moist banana bread. Other options are almond butter or sunflower seed butter
Storage: Store the bread in the fridge for up to 4 days in an airtight cake box. Freeze slices up to 1 month in airtight Ziploc bags.
Serving: 1 sliceCalories: 160.6 kcal (8%)Carbohydrates: 10.1 g (3%)Fiber: 1.6 g (7%)Net Carbs: 8.5 gProtein: 6.1 g (12%)Fat: 11.9 g (18%)Saturated Fat: 2.5 g (16%)Polyunsaturated Fat: 2.8 gMonounsaturated Fat: 5.8 gTrans Fat: 0.003 gCholesterol: 31 mg (10%)Sodium: 139.6 mg (6%)Potassium: 214 mg (6%)Sugar: 5.1 g (6%)Vitamin A: 59.5 IU (1%)Vitamin B12: 0.1 µg (2%)Vitamin C: 2 mg (2%)Vitamin D: 0.2 µg (1%)Calcium: 35.9 mg (4%)Iron: 0.6 mg (3%)Magnesium: 43.5 mg (11%)Zinc: 0.7 mg (5%)
Ingredients and Substitutions
You only need 4 base ingredients to make this banana bread. Here’s how to pick them.
- Large Bananas – These provide natural sweetness, moisture, and help bind the ingredients together. Using bananas with dark spots will result in a sweeter bread.
- Large Eggs – They contribute to the structure and richness of the bread. I use large, free-range eggs.
- Peanut Butter – This adds healthy fats, protein, and a lovely nutty flavor. Almond butter or sunflower seed butter also work well as alternatives. A fresh, drippy jar will contribute to a softer texture.
- Baking Powder – This is the leavening agent that helps the bread rise and become light.
How to Make Flourless Banana Bread
This recipe can be prepped in a few minutes with a blender. If you like pictures of key steps, they are just below!
Pour all the ingredients into a high-speed blender.
Stop when the mixture is smooth and well combined.
Pour the mixture into a loaf pan lined with parchment paper.
Bake the banana bread 30-40 minutes at 350°F (180°C)
Carine’s Baking Tips
Let me share a few more tips for a perfect bread.
- Sweetness Adjustment – If you prefer a sweeter bread, incorporate 1/3 cup of maple syrup into the batter. For a sugar-free version, allulose is a great substitute.
- Prevent Over-Browning – If the top of the bread starts to darken too quickly after 30 minutes of baking, loosely tent the loaf pan with aluminum foil.
- Correct Ingredient Sizes – Ensure you use large bananas and large eggs as specified; otherwise, the batter might end up being too dry.
- Thick Batter is Normal – The batter for this flourless bread will be quite thick and sticky. Use a rubber spatula to help transfer it from the blender. For easy blender cleanup, add water and a bit of dish soap and blend briefly.
- Chocolate Chip Boost – Feel free to add between 1/3 cup and 1/2 cup of chocolate chips for extra sweetness and chocolate flavor.
- Blend for Best Texture – For the optimal smooth and consistent texture, use a food processor or blender to combine the ingredients. Mixing by hand won’t yield the same result.
More Banana Bread Recipes
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!