Our Go-To Flourless Banana Bread (Easy, One Bowl)

If 2026 has taught us anything so far, it’s that we need to stop gatekeeping the recipes we make on repeat. You know the ones — the recipes you don’t even think about anymore because they’re just part of your life. The ones you bake weekly, sometimes twice weekly, and somehow still never get sick of.

This banana bread is that recipe for us.

We are genuinely sorry it didn’t make it onto the blog sooner. It deserved better. So here we are, looking back at our everyday favorites and finally sharing them with you — starting with our flourless, one-bowl, chocolate-chip-loaded banana bread.

• Flourless
• Naturally sweetened
• Comes together in one bowl
• Perfect for grab-and-go snacks all week
• Even better with chocolate chips (because… duh)

We almost always have a loaf on hand, and when we don’t, it’s because we just finished it and another one is already in the oven.

Let’s get into it.

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Ingredients

Note: Many of you reach out to us requesting ingredient guidance as far as the exact brand names we use and love, so we went ahead and linked a few below. These are exactly what we use in our kitchens and swear by them. With that said, they are not required to make a jaw-dropping loaf of this banana bread.

• 3–4 large ripe bananas, mashed
  (We actually measure ours — about 460g mashed bananas)
• 1/2 cup raw honey
• 1/2 cup unsweetened applesauce
• 1/2 cup unsweetened almond milk (or milk of choice)
• 4 tsp vanilla extract
• 2 cups oat flour
  (We make our own by pulsing old-fashioned rolled oats [specifically Bob’s Red Mill or Kodiak Protein Old Fashioned Oats, because why not add more protein to our snack?!] in a food processor and keep it on hand for all kinds of recipes)
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp salt
• 5 tsp ground cinnamon
• 1/2 cup chocolate chips or mix-ins
  (Walnuts work great, but our personal favorite is no sugar added Lily’s or Ghirardelli no sugar added dark chocolate chips)

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How to Make It

1. Mash the bananas in a large bowl until smooth.
2. Add the wet ingredients: almond milk, applesauce, honey, and vanilla extract. Stir until fully combined.
3. Add all dry ingredients directly into the same bowl. Stir until just combined — no fancy technique needed.
4. Pour the batter into a parchment-lined loaf pan.
5. Bake at 350°F for 35 minutes.
6. Turn off the oven and let the loaf sit inside for an additional 10 minutes.
7. Remove from the oven and allow to cool for 30–45 minutes before slicing (we know, it’s hard — but worth it).

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Storage (If It Lasts That Long)

Store slices in an airtight container with parchment paper between layers for 5–7 days.

Our favorite food storage containers? You asked? We answered! Our favorite containers are Rubbermaid Brilliance Food Storage Containers from Amazon. They come in a great set of all types of sizes! They are microwavable, dishwasher friendly, and keep your food air sealed!

Realistically? Ours never makes it that long. We snack on it all week and usually bake another loaf before the container is empty.

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This banana bread is simple, cozy, and reliable — the kind of recipe you’ll memorize without trying. And honestly, those are the best ones.

We’re excited to keep sharing more of our everyday favorites this year. No gatekeeping, no overcomplicating — just the recipes we truly love and eat on repeat.

Enjoy! 💛

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