Gluten-Free Blender Banana Bread
A wholesome banana bread made by blending oats into flour, combined with mashed banana, egg whites, and a touch of cinnamon. The no-calorie sweetener keeps this light and suitable for those watching sugar intake. Mini chocolate chips add bursts of flavor without excess sweetness. Perfect for breakfast, snacks, or lunchbox additions. This version prioritizes nutrition by using oats as the base flour and egg whites for protein while maintaining tender crumb and genuine chocolate flavor.
Ingredients
- 2 cup old-fashioned oats
- 1 cup mashed extra-ripe bananas, about 2 medium
- ½ cup egg whites, about 4 large or fat-free liquid egg substitute
- ¼ cup unsweetened vanilla almond milk
- 3 tbsp Truvia spoonable no-calorie sweetener, or another sweetener twice as sweet as sugarhoney or maple syrup0.5 cup replaces 3 tbspsweetness/nutrition
different flavor profile and texture
- 2 tsp baking powder
- ½ tsp cinnamon, ground
- ⅛ tsp salt
- 2 tbsp mini semi-sweet chocolate chips
Instructions
- 1
Preheat oven to 350 degrees F and spray a 9x5 inch loaf pan with nonstick spray.
- 2
Pulse oats in blender until they resemble coarse flour.
- 3
Add mashed bananas, egg whites, almond milk, sweetener, baking powder, cinnamon, and salt to blender.
- 4
Blend until smooth and uniform, stopping to stir as needed.
- 5
Transfer batter to prepared pan and smooth the top.
- 6
Sprinkle chocolate chips over top and press lightly to adhere.
- 7
Bake until a knife inserted in center comes out clean, 35-40 minutes.
Tips
Pulse oats to coarse flour consistency, not powder, for better texture and moisture retention in the finished loaf.
Use very ripe bananas with brown spots for maximum natural sweetness and flavor, reducing reliance on sweetener.
Good to Know
Cover and store at room temperature up to 3 days, or refrigerate up to 5 days. Wrap tightly to prevent drying.
Bake up to 2 days ahead. Wrap well and store at room temperature. Do not freeze well due to texture changes from oat-based flour.
Serve warm or at room temperature with coffee or tea. Slice and enjoy plain or with a spread of almond butter.
Common Mistakes
Do not skip pulsing oats to coarse flour to avoid dense, gummy texture.
Do not overmix batter after adding dry ingredients to avoid tough crumb.
Do not use underripe bananas to avoid insufficient sweetness and flavor.
Substitutions
Dairy-Free Swaps
General Alternatives
different flavor profile and texture
FAQ
Can I use rolled oats instead of old-fashioned oats?
Yes, rolled oats work but may require slightly longer blending to reach coarse flour texture. Quick oats may make the bread denser. Old-fashioned oats are preferred for better texture retention.
What if I don't have Truvia or another sweetener?
Use 0.5 cup honey or maple syrup to replace the 3 tbsp sweetener. This changes the nutrition profile and adds sugar, but delivers similar sweetness and adds moisture. Reduce almond milk slightly if batter becomes too wet.
How long will this bread keep and can I freeze it?
Lasts 3 days at room temperature and up to 5 days refrigerated when wrapped tightly. Freezing is not recommended due to oat-flour texture changes that create a crumbly, dry loaf upon thawing.