Flourless Banana Bread

You can always find banana's in our house. I buy at least a bundle every time I go grocery shopping. If I let Austin he would eat 2-3 in one day. (I do limit him to 1 maybe 2) Last week when I went shopping one store only had really green bananas, which I bought. Then I went to another store and got yellow bananas. The green ones actually ripen really quick compared to normal so we had an abundance of bananas. They were starting to turn brown, which my kids won't eat (and I already have a lot in the freezer) so I had planned on making muffins or bread. It just so happened a girlfriend on Instagram posted a flourless recipe she made that I had to give a try. If you know me I tweaked it to make it my own. 
~Side Notes~
- my family is not going gluten free. It just sounded good and i wanted to give it a try. 
- the consistency is not like normal banana bread, but so delicious
- I started in my blender with no luck. Ended up using my food processor in a couple of small batches. (I have a cheap blender)

Flourless Banana Bread
  • 3 medium ripe bananas (1/2 for garnish)
  • 2 cups old-fashioned rolled oats
  • 2 large eggs
  • ¼ cup pure maple syrup
  • 1 teaspoon baking soda
  • 1 cup chocolate chips

  1. Preheat oven to 350°F. Lightly spray 9x5 inch loaf pan with non-stick cooking spray or EVOO spray and set aside.
  2. Add all ingredients to a blender or food processor and blend until smooth and well combined. 
  3. Pour batter into prepared loaf pan. (Garnish the top of the batter with thinly sliced banana, if desired) Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  4. Let loaf cool completely in loaf pan. 
  5. Serve
  6. Enjoy

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1 comment

  1. Your Banana Bread looks delicious! Hope you have a fantastic week and thanks so much for sharing with Full Plate Thursday.
    Merry Christmas
    Miz Helen


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