This flourless banana bread is for health-conscious eaters looking for high protein banana bread made with minimal ingredients, low carbs. Naturally sweetened with ripe bananas, one slice contains only 160 kcal and contains 6g of protein per slice.
The entire recipe is right below, but don’t miss out on all the more tips, including process shots, ingredient swaps, tips and more!
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Preheat the oven to 350°F (180°C). Arrange the parchment paper and lightly apply oil with cooking oil spray. Please put it aside.
Add ripe bananas, eggs, peanut butter and baking powder to a high-speed blender or food processor.
Blend/process until thick and smooth.
If you want sweet bread, add maple syrup and vanilla extract, incorporate and blend again.
If you want to add chocolate chips, add them now and pulse them 2-3 times to incorporate them evenly.
Pour the batter into the prepared bread.
Bake the bread at 350°F (180°C) for 30-40 minutes at 350°F (180°C) in the central ack of the oven until the toothpick inserted in the center of the bread is clean.
Cool in a cooling rack for 1 hour before slicing.
Note 2: Using large, non-small eggs will dry out the batter
Note 3: Use a fresh jar of peanut butter. It ensures drippie, oily, soft, damp banana bread. Other options are almond butter or sunflower seed butter
Storage: Store bread in the fridge for up to 4 days and place in an airtight cake box. Freeze slices for up to 1 month in an Airtight Ziploc bag.
Serving: 1 slicecalorie: 160.6 kcal (8%)carbohydrates: 10.1 g (3%)fiber: 1.6 g (7%)Online carbs: 8.5 gprotein: 6.1 g (12%)fat: 11.9 g (18%)Saturated fat: 2.5 g (16%)Polyunsaturated fat: 2.8 gJanuary Saturated 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 alternatives
To make this banana bread, you need four base ingredients. Here’s how to choose these:
Large bananas – these provide natural sweetness, moisture and help to combine ingredients. Using bananas with dark spots will result in sweeter bread. Big Eggs – contribute to the structure and richness of the bread. I use a large free range egg. Peanut Butter – This adds healthy fats, protein and a lovely nutty flavor. Almond butter or sunflower seed butter also serves as an alternative. Fresh, drippie jars contribute to a softer texture. Baking Powder – This is a huge agent that helps the bread stand up and lighten.
How to make banana bread without flour
This recipe can be prepared in a blender in minutes. If you like keystep photos, they are right below!
Pour all the ingredients into a high speed blender.
Stop when the mixture is smooth and well combined.
Pour the mixture into a pan lined with parchment.
Bake banana bread at 350°F (180°C) for 30-40 minutes
Carine baking tips
Let me share some tips for the perfect bread.
Sweetness adjustment – If you prefer sweet bread, incorporate 1/3 cup of maple syrup into your batter. For the sugar-free version, Allulose is a great alternative. Prevent excessive browning – If the top of the pan starts to darken too quickly after a 30-minute baking, loosely tent with aluminum foil. Correct ingredient size – Use large bananas and large eggs as specified. Otherwise, the batter may be too dry. Thick batters are normal – this flourless bread batter is very thick and sticky. Transfer from the blender using a rubber spatula. For a simple blender cleanup, add water and a little soap and blend easily. Chocolate Chip Boost – Feel free to add 1/3 to 1/2 cup chocolate chips to add extra sweetness and chocolate flavor. Blend for the Optimal Texture – Combine ingredients using a food processor or blender for optimal smooth and consistent texture. Mixing by hand does not produce the same result.
More Banana Bread Recipes
About the author
Carine Claudepierre
Hello, I am Carine, Food Blogger, Author, Recipe Developer, Author of Cookbook and Founder of Sweet As Honey.
I have a Nutrition and Wellness Certification Certificate obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field comes from the chemistry and years of background following the low carb diet of keto. However, since my husband is vegan, I am also familiar with vegetarian and vegan dishes.
I now eat a more balanced meal that involves alternating keto and Mediterranean meals
Cooking and baking is my true passion. In fact, I share only a small portion of the recipe with something as sweet as honey. Most of them can be eaten by my husband and my two children before I have time to take a photo!
All of my recipes pride themselves on making sure that the triple tests are at least working and keeping them as accurate as possible.
Browse all recipes at Recipe Index.
I hope you too find your favorite recipe with sweet things like honey!
