Flourless Oatmeal Banana Bread (Gluten-Free)

Flourless Oatmeal Banana Bread made oil-free, dairy-free, gluten-free AND refined sugar-free! This healthy banana bread recipe is fun and easy to make using quick oats.

A slice of Flourless Oatmeal Banana Bread on a plate

A couple months ago, I posted The Best Gluten-Free Banana Bread Recipe , and you guys ate it up! In fact, it continues to be the third most visited recipe on my site.

One person who made that recipe commented that she used oat flour and it worked for her marvelously. 

So that got me thinking. 

I have a stockpile of oats, but I don’t typically carry oat flour on hand (can you relate?)… so why not try out the recipe by turning oats into oat flour?

So I rifted off the original recipe and made a few tweaks:

  1. I replaced the 1 ⅔ cups of gluten-free flour blend with 2 cups of quick oats, turned into oat flour using my blender
  2. I used MORE banana (a whopping 2 cups of mashed banana instead of the original 1.5 cups, which is about 4 decent-sized ripe bananas).
  3. Because I was adding more banana, I decided to omit the butter and see what happened. Spoiler alert: it worked like a charm!

Loaf of gluten-free oatmeal banana bread

If you’ve never made oat flour using quick oats, it’s crazy easy. You simply toss the oats in a blender and blend them on a low / low-medium speed until a substance resembling flour forms. This only takes 10 to 30 seconds! 

Plus, it’s totally okay if the blended oats don’t form a super fine flour…I leave mine semi-gritty and it still turns out marvelously!

To bring this thing full circle, this flourless oatmeal banana bread is…

  • Naturally gluten-free
  • Flourless
  • Oil-free and butter-free
  • Moist, flavorful, perfectly sweet and cinnamony
  • Refined sugar-free

Let’s bake it up!

Loaf of dairy-free gluten-free oatmeal banana bread with slices cut

How to Make Flourless Oatmeal Banana Bread:

Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper. 

Place the oats in a blender and blend on medium speed until a flour forms (this only takes about 20 to 30 seconds. Remember, it is fine if the flour is somewhat gritty).

Transfer the oat flour to a mixing bowl. Add the coconut sugar, baking soda, sea salt and cinnamon and stir together until combined. 

Mash the bananas in a separate mixing bowl then whisk in the eggs and vanilla extract.

Stir the dry ingredients into the bowl with the wet ingredients. Add in the lime juice and stir to incorporate.

Transfer the batter to the parchment-lined loaf pan and smooth into an even layer. If desired, sprinkle some whole quick oats on top for looksies.

Bake for 40 to 45 minutes, until banana bread has risen substantially and the top appears firm.

Remove from the oven and allow bread to cool at least 30 minutes. Tug on the edges of the parchment paper to lift the loaf out of the pan and place it on a cutting board. Cut thick slices and enjoy!

Loaf of oatmeal banana bread in a loaf pan

close up top down photo of slice of moist banana bread

Recipe Adaptations:

  • Add ½ cup to ⅔ cup chopped walnuts or pecans to the batter.
  • Toss in ½ cup to ⅔ cup chocolate chips or chocolate chunks.
  • Whip up a streussel topping for the top of the banana bread.
  • If you’re looking for a grain-free banana bread recipe, check out my Paleo Banana Bread using almond flour or my Coconut Flour Banana Bread.
  • Replace the coconut sugar with brown sugar.

Oatmeal Banana Bread on parchment paper with a napkin and a banana

More Healthy Banana Bread Recipes:

Your oatmeal banana bread adventure starts MEOW!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Loaf of oatmeal banana bread in a loaf pan

Flourless Oatmeal Banana Bread

Course: Bread, Breakfast
Cuisine: American
Keyword: banana bread, coconut sugar, dairy free, gluten free, oatmeal, quick oats
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 1 loaf
Author: Julia

Flourless Banana Bread made with oats! No oil, butter, refined sugar or flour.

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Ingredients

Instructions

  1. Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.

  2. Place the rolled oats in a blender and blend on medium speed until a flour forms (this only takes about 20 to 30 seconds. Remember, it is fine if the flour is somewhat gritty). Transfer the oat flour to a mixing bowl.

  3. Add the coconut sugar, baking soda, sea salt and cinnamon and stir together until combined.

  4. Mash the bananas in a separate mixing bowl then whisk in the eggs and vanilla extract.

  5. Stir the dry ingredients into the bowl with the wet ingredients. Add in the lime juice and stir to incorporate.

  6. Transfer the batter to the parchment-lined loaf pan and smooth into an even layer. If desired, sprinkle some whole quick oats on top for looksies.

  7. Bake for 40 to 45 minutes, until banana bread has risen substantially and the top appears firm.

  8. Remove from the oven and allow bread to cool at least 30 minutes. Tug on the edges of the parchment paper to lift the loaf out of the pan and place it on a cutting board. Cut thick slices and enjoy!

Flourless Oatmeal Banana Bread made oil-free, dairy-free, gluten-free AND refined sugar-free! This healthy banana bread recipe is fun and easy to make using quick oats.

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Comments

    1. Julia Post author

      Hi Ivana,

      I haven’t tested the recipe with flax eggs yet, so I’m not sure. I believe it would work but the bread may turn out very dense…if you’re okay with that, I would say it’s worth the try! xo

      Reply
  1. Lana

    If I use oat flour is it doable and if so still 2 cups as the other way 2 cups oats ground up I think would make less flour only cause I already have some oat flour on hand – thank you

    Reply
    1. Julia Post author

      Hi Lana,

      I haven’t tested the recipe using oat flour yet, but you’re correct – in my experience, 2 cups of oats blended up yields about 1 2/3 to 1 3/4 cups oat flour. I would start with 1 2/3 and add more if the batter looks too liquidy. Hope you enjoy! xo

      Reply
  2. Judy santora

    Instead of Mashed bananas. What can be substituted?. Would the rest of the ingredients remain the same. I love the recipe Thanks Judy S

    Reply
    1. Julia Post author

      They are if they aren’t grown next to wheat. There may be cross-reactivity in those with Celiac, but oats don’t contain gluten by nature unless they are contaminated when grown next to wheat. Oats that are certified gluten-free are grown away from wheat for no gluten contamination.

      Reply
        1. Julia Post author

          Thanks so much for the feedback and the well-researched information. Seems as though not many people take the time to fact check 😉 xoxoxxo

          Reply
  3. Hayden

    That’s incorrect. Oats contain their own form of gluten, and a small proportion of coeliacs are susceptible.

    The FDA has deemed it too difficult to label oats correctly as being merely wheat-gluten-free, but still containing oat gluten.

    Here in Australia, oats that are free of wheat are labelled ‘wheat free’. It’s that simple.

    Reply
  4. Anna

    I respectfully disagree, Hayden. In the FDA’s Food Labeling; Gluten-Free Labeling of Foods, Final Regulatory Impact Analysis Regulatory Flexibility Analysis, “ oats themselves are inherently gluten free and can be processed in a way that protects against such cross-contact”. According to this document it is not accurate to state that some people with Celiac react to small amounts of gluten in oats. There is no inherent gluten in oats. The report states less then 9% of people in gf diets “are allergic or intolerant to oats“ – not to gluten in oats. Thanks for listening.

    Reply

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