This flourless oatmeal banana bread is packed with banana flavor, dense, chewy, and everything you’re looking for in a tasty treat!
Many years ago, I married this guy named Gabe. We’re still married. But it feels a lot different now, because back then, every meal, every snack was an ordeal.
Because Gabe was allergic to wheat, I didn’t know how to cook without it, and gluten-free replacements weren’t as readily available as they are now.
Today, I’m happy to say, life is a lot smoother. I learned to cook within his needs, and ended up developing a lot of really awesome gluten-free recipes.
One of those recipes is flourless oatmeal banana bread.
This bread is delicious, packed with banana flavor, chewy, and a little denser than your regular banana bread (and we have a delicious gluten-free banana bread recipe right here).
I love this recipe for breakfast on a relaxed morning, with a side of eggs, and a cup of orange juice.
I first published this recipe for flourless banana bread in 2013, but have made some modifications since then, so I thought it would be a good idea to republish it with those updates and new pictures to reflect them.
So if you’ve been around here for a while and made this recipe, here’s a list of differences.
Less sugar. It’s possible that my taste buds have changed since making the original recipe because even with the reduced sugar, I feel like this loaf is plenty sweet.
Less butter. Not that there’s anything wrong with butter, but you only need so much to make a good loaf, and that saves you more for putting on top your banana bread when it’s done. 😉
No guar gum. Back when I first made this recipe, I thought anything that didn’t contain wheat had to have xanthan or guar gum to keep it from falling apart. That was false. True, this loaf is a bit more crumbly than traditional loaves, but oatmeal has its own version of gluten, and, holds together just fine in an oatmeal banana bread.
One-bowl. The original recipe was a little clunky with blending the oats, then removing them, then blending the dry ingredients, then putting the oats back in. This new version bypasses that hassle, but blending the dry ingredients, and adding the wet ingredients right on top. If you’re using a food processor or blender, there’s literally no chance that the ingredients won’t mix well.
That’s it! All you need is some overripe bananas, oatmeal, and a few other basic baking ingredients and you’re ready to make flourless oatmeal banana bread!
Now it’s your turn to try!
PrintOatmeal Banana Bread
Do you love banana bread? This flourless recipe is perfect for anyone with gluten allergies.
Ingredients
- 1 1/2 cups oatmeal
- 1/2 cup cornstarch
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 2 large bananas
- 1 cup white sugar
- 2 eggs
- 1/4 cup butter, metled
- 1 tsp vanilla
Instructions
- Place oatmeal in a food processor or blender and blend until oats resemble crumbs.
- Add cornstarch, baking powder, cinnamon, and salt, and give it a whirl
- Add bananas, eggs, butter, and vanilla.
- Mix until smooth.
- Divide batter into 12 muffin cups, or one loaf pans.
- Bake at 350° for 20 minutes (muffins), or 45 minutes (loaves).
- Cool for ten minutes before using a butter knife to loosen edges, and turn onto a cooking rack or flour sack towel.
- Slice, butter, and enjoy!
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Michele Davis says
You recipe does t state when to add corn starch but I figure it is to be added with the dry ingredients. Thamks for sharing your knowledge, trials and tribulations.
Elise New says
Sorry about that! Yes, add it with the oatmeal.
eileen says
Why so much cornstarch ??