Flourless Blueberry Oat Banana Bread made easily in your blender with gluten-free rolled oats and sweetened with coconut sugar A satisfying sweet treat to satiate your afternoon snack craving.
This flourless blueberry oat banana bread is pretty bonkers.
It’s flourless using gluten-free rolled oats and is prepared conveniently in your blender.
All characteristics considered, the bread is gluten-free, refined sugar-free, and dairy-free.
If you’re looking for a grain-free banana bread, you can check out my Paleo Banana Bread (using almond flour) or my Coconut Flour Banana Bread.
Let’s talk texture.
Boy oh boy, is this bread dense.
One slice is super filling.
It also doesn’t turn out overly sweet, which I like, as the bread is mostly sweetened with ripe bananas and a touch of pure maple syrup.
I suggest serving the bread warm with butter and a drizzle of pure maple syrup or honey.
If you want to get wild and crazy, you can add chocolate chips and/or chopped walnuts to this recipe.
I like the pop and tang of the fresh blueberries for a unique take on the classic loaf, but you truly can get creative with your add-ins.
And that is all!
One blender, one pan, one loaf and a whole lot of banana goodness.
The ingredients you need for this bread are simple: rolled oats, ripe bananas, coconut sugar (or pure maple syrup), eggs, vanilla extract, baking soda, cinnamon, and sea salt!
We simply grind the oats up in a blender to create a flour, then add everything else in. Bake, slice, and enjoy!
I love mine heated up with butter and a drizzle of honey.
So cozy and comforting!
Oat Blueberry Banana Bread
Ingredients
- 3 cups gluten-free old fashioned rolled oats
- 3 large eggs
- 4 ripe bananas 1 2/3 cups mashed
- 1/3 cup coconut sugar*
- 1 tablespoon lemon juice or cider vinegar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 2/3 cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit and lightly grease or spray a loaf pan.
- Add the oats to a high-powered blender and blend until a smooth flour forms.
- Add the remaining ingredients (except for the blueberries) to the blender with the oat flour, and blend until combined.
- Stir in the blueberries then transfer the banana bread batter to the prepared baking pan. Smooth into an even layer
- Bake on the center rack of the preheated oven for 55 to 75 minutes, or until it is golden-brown around the edges and set up in the middle. If at any point the bread begins browning up too much, cover the loaf pan in foil. Remove from the oven and allow bread to cool at least 1 hour before slicing. Bread is baked through when it reaches an internal temperature of 190 degrees Fahrenheit (or higher). To verify the bread is fully cooked, you can insert and instant read thermometer into the center of the bread.
- Serve with butter and a drizzle of pure maple syrup or honey.
I LOVE the redesign! Everything looks so clean and fresh, I love it! 🙂
I’m so happy you had a great time in Wyoming! All of your IG pics were gorgeous and I loved the video of you dancing, lol!
This banana bread is majorly on point. You know I’m all about those blender recipes so this is right up my alley!
Adore your design! I need to get mine redone, and I’m noting the sticky nav bar – so smart! Also obsessing over this banana bread – the blueberries and bananas sliced on top make it extra outstanding. Dying for a slice!
The blog look fabulous and love the convenience!!! the bread looks great too – I love a hearty bread:)
I love your new design! It is so fresh and clean looking. I have been following your blog for a few years or so and have been loving it. This Oat Blueberry Banana Bread just jumped right out at me when I saw it! It looks so deliciousc and I love the idea of adding the blueberries! Cant wait to make it.
Aaah I’m so glad you like the new design! It definitely has given me a breath of fresh air 😉 Thanks so much for your continued support, Kristen! I hope you enjoy the banana bread! xo
Fabulous new look and yes the Blueberry banana bread jumped out for me too….Sure to become a instant family favourite! Thank you 🙂
Thanks so much, Lisa! I’m definitely happy I did the re-design, and Lindsay made the whole process so easy. Hope you enjoy the banana bread! 😀
Wyoming sounded like a blast and WOW — I love your site redesign! It’s so sleek and your photos just pop!
I’m a huge fan of blueberry banana bread, and this flourless version sounds like something I need to try next! I love all the chunky fruit on top with the oats — it looks so rustic and delicious!
‘Twas indeed! I always love going to Wyoming…definitely a gem! So glad you like the look of the banana bread..who would have thought a loaf could look so dramatic? 😉
This recipe looks delish!!! Want to try this tonite.
Could I use regular Oatmeal instead of gluten free?
Your new look is amazing.
Hi Andi! Thanks so much, and I’m so happy to hear you’re interested in trying the banana bread. You can definitely use regular rolled oats – doesn’t have to be gluten-free! Enjoy!
Perfect recipe, looks like it was made for me, I have to do it urgently, I was looking for something like that, thank you very much for the recipe.
Very practical and easy to do, I did not know it was that simple, I’m sure to do.
Can I sub egg whites for while eggs?
This recipe looks way better than a gluten free flour quick bread recipe that I tried twice that were failures. I’m woo glad that I found your blog!
oops The autocorrect feature did not work
Here are the corrections:
“Can I sub egg whites of WHOLE eggs?”
“Im SO glad that I found your blog”
LOL
Thank you for this recipe! In case it’s helpful for anyone else – for us, 1 2/3 cups of bananas was 400 grams (so you can skip mashing the bananas before you put them in the blender!). Also, the first time we tried it, we couldn’t get the inside to cook even after an hour in the oven. I finally cut it in half horizontally and flipped it open-face to bake the goo out. The second time I made it, I baked it in an 8×8 casserole for 35 minutes and it came out great.
Hi Susie! Thanks so much for the feedback! This is very helpful! I’ll have to revisit the recipe to make it so there’s no issue baking it in a loaf pan – but I’m happy to hear it worked well in an 8″ x 8″ pan! I appreciate the note! xo
Fantastic recipe, seems to be a delight, I’ll do it today, sure my family will love it, congratulations and thank you for the recipe!
Ass: curso de bebe reborn
Cant believe it’s flourless
I appreciate it
That’s absolutely amazing.
Flourless?
=O
The blog look fabulous and love the convenience!!! the bread looks great too!!!!
Thats the reason why i follow this blog, there are always great recipes!! This one is the one i`m gonna try this weekend!! Great post!!
Let me know how you like it!
Que receita deliciosa. Adoro isso!
Vou tentar fazer isso…adoro banana!
Perfect recipe, looks like it was made for me, I have to do it urgently, I was looking for something like that, thank you very much for the recipe.
Hi hope it’s not too.many years past to ask a question. I just went blueberry picking and I have oat flour I need to use. This recipe sounds amazing..after you process the oats how many cups of oat flour do you actually have? I can’t figure it from unprocessed oats in the recipe. Thanks!?
@Adrienne Hubbard, did you ever get an answer to the, how many cups of already ground oat flour?
Made this in an 8×8 pan as mentioned in the comments and turned out great! Dense and moist.
That’s so great to hear! Thanks so much for letting me know, Marisa! xo
Perfect recipe. I was looking for something like that, thank you very much for the recipe.
Why are oatmeal breads not spongy like regular flour breads?😊
Could one perhaps use chocolate chips instead of blueberries? Asking for a friend 😂
LOL I have a friend who prefers chocolate over blueberries the majority of the time too 😉 Yes, absolutely! I would use 2/3 to 1 cup of chocolate chips. Hope you enjoy!