This Blender Banana Bread is ultra-easy to make. Simply toss all of the ingredients into the blender, pour into the pan, and bake it for 40 mins! Done!
Today, I’m very excited to share this recipe with you because this is, without a doubt, the most delicious blender banana bread I’ve ever made, tasted, and tried. No, seriously, I’m not kidding here or exaggerating! This is the blender banana bread that you were looking for.
I LOVE baking bread like my Chocolate Chips Almond Flour Banana Bread, Super Moist Gluten-free Banana Bread, Pumpkin Chocolate Chip Bread, and Pumpkin Bread.
Wait! The best part is about to come! What is it? Well, you can guess by the name of this recipe. It is all made from start to finish in a blender. Do you believe that? There is no need to use a bowl to mix all the dry ingredients, then another bowl to mix all the wet ingredients, and then combine everything together.
This blender banana bread is so easy to make, simply toss all the ingredients into the blender and press puree. You wait for the batter to become smooth and then you pour the batter into the loaf pan. Isn’t it amazing when you can make your recipe entirely in your blender? It’s a dream 😉 This tastes like my Pumpkin Chocolate Chip Bread but made in a blender instead!
Also, this recipe requires only simple ingredients that, you probably have all in your pantry. This banana bread contains no flour because it’s made with almond meal and for this reason, it’s gluten-free. It doesn’t contain butter or refined sugar. Instead, I used a natural sweetener called xylitol. It has the same texture and flavor as sugar but fewer calories.
I also added chocolate chips that make this blender banana bread even more delicious. You can use the dark chocolate chips, only adding a small amount of sugar in there, but if you prefer, you can use the sugar-free chocolate chips. Mm… This is definitely a flavorful banana bread that will please everybody. So, pull out your blender, and let’s bake!
Blender Banana Bread
Ingredients
- 2 large ripe bananas peeled
- 2 large eggs
- 1/3 cup natural sweetener Swerve or xylitol you can also use coconut sugar or brown sugar, but it won’t be low-carb
- 1/3 cup unsweetened almond butter
- 2 teaspoons pure vanilla extract
- 2 cups almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/3 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350F and grease a 9" x 5" loaf pan with cooking spray or line the pan with parchment paper so the paper overhangs two sides like handles.
- Add all of the ingredients to a blender except the chocolate chips and blend until completely smooth and combined. You may need to stop to scrape down and stir the ingredients.
- Add the chocolate chips to the blender and with a spatula, stir well to combine.
- Pour the batter into the prepared loaf pan and sprinkle with additional chocolate chips.
- Bake for 35 to 45 minutes until the center has set up and a toothpick inserted in the center comes out clean.
- Turn off the oven and allow the loaf to sit in the hot oven for 5 minutes.
- Remove from the oven and allow it to cool completely in the pan for at least 1 hour.
- Remove from the pan and enjoy!
Notes
- Adapted from The Roasted Root.
- The more ripe and brown your bananas, the sweeter they'll be!
- I like to save some chocolate chips to sprinkle on top of the batter before baking as they look prettier. You can add some nuts as well.
- If you do not want to use sugar-free chocolate chips, you can use dark chocolate chips.
- To store: Store the bread in the fridge for up to a week or on the counter for 3 days. Make sure you use an airtight container.
- To freeze: You can freeze the bread for up to 3 months. You can freeze the banana bread in an individual slice or as a full loaf.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Giiiiirl this bread looks perfect! I’m itching to try it asap! I have yet to make banana bread with xylitol, but I have some in the pantry right meow, so I’m definitely inspired to bake this up! Love them chocolate chips!
So happy you loved this recipe, Ju. I was inspired by your almond banana bread you posted few days ago. My husband and I love it. Thank you so much for the inspiration 😉
I just saw the picture of this cake on Food Gawker and I had to check it out! Your Banana Bread looks to-die-for and I love that it’s healthy! I can’t wait to give this recipe a try!
You’re gonna love it 😉
I’m not impressed so far. There was notenough liquid to mix it in my blender and I ended up putting it in a bowl and adding milk to it to get it to be Smith. As for pouring it in my baking pan…didn’t happen. I still had to scoopit in. Was more like cookie dough? I also added cinnamon and and other spices. I hope it bakes up well and tastes good. Thank you.
I am really sorry to hear the recipe didn’t work out as well for you. Did you make any changes to this recipe?
It was GREAT I used Stevie for baking….I will make it again for sure…..
I was a little confused about the yield of 12, serving of 12 then carbs at 18.8? Was that for the whole loaf or just one piece?
The yield is actually 1/14 and the carbs are 13. I just adjusted everything to clear further confusion. Thanks for pointing it out!
Wow, this low carb diet is looking a whole lot better with this recipe! Delicious!
Happy to hear you like this recipe 😉
This Is 13 carbs per slice???
Yes, it is, but I’m counting 1/14 slice. You can have a thinner slice and the net carbs will be less.
I had the same problem with this recipe. No way my blender was getting it smooth. Not enough liquid. Didn’t alter the recipe at all. Did you miss something on the ingredients list??
I’m so sorry the recipe didn’t turn right for you, Kelly. I don’t understand why this happened since I’ve already made this recipe three times and it always turns out right. I’m thinking that maybe the bananas and eggs you used are too small.
This recipe has been the best so far in my quest of making low carb/ low sugar baked goods. I have tried at least a dozen different ones and this one was simply amazing and the best of all of them. It is moist and very “nutty” I have made it twice now and used xylitol and coconut peanut butter instead of the almond butter and it was delicious. So easy to make too. For the chocolate chips I used lillys and all the fam loved it!
Thank you for a wonderful recipe 🙂
Right? We love this recipe too. It’s actually my favourite banana bread recipe! So good and nutty 😉
The batter wasn’t pourable from the blender, it was quite thick. I ended up mixing gently with a metal spoon and scopping it out. Will try to post a comment after tasting it 🙂
It actually turned out really moist and delicious! Will definitely make again!
OMW. Olivia, great recipe! I read through the comments before making and noted the ‘thick’ instead of ‘pourable’ texture comments and added an extra banana – the batter came out PERFECT! I only used my food processor for the bananas and stirred everything else together in a bowl (also subbed walnut butter for almond butter, ‘cause ya know, bananas + walnuts = <3). Cooked to perfection in 40 minutes with a 5-minute rest in the hot oven and a 30-minute rest on the stove top (‘cause who can wait 60 minutes when the whole place smells like delish banana bread?). My loaf rose to a lovely shape and was so moist! My boyfriend, who was “fasting”, ate about 1/3 of the entire thing in about 10 minutes – so, there’s your taste test! Hehe. Will certainly be saving this for future use. Thanks so much for sharing!
So happy to know it turned out great for you. I always make this recipe and it always turns out very good for me too!
Im not quite sure what i did wrong but i had the same issue as kelly. My mix was not liquidy at all, my blender would not even mix it. I ended up making cookies out of the mix but they didnt come out great. I’ll try it again some other time hopefully it will work out.
I’m so sorry the recipe didn’t turn right for you, Ann. I’m thinking that maybe the bananas and eggs you used are too small.
Had the same issue with not being able to have it mixed in my blender. I made no changes to the recipe and the bread basically didn’t bind together.
I can’t understand why. I’ve already made this recipe 4 times and it always work. Do you have any idea why it didn’t work?
Love it! We used 3 bananas and 3 eggs – only because we had 3 ripe bananas. It is great! Thanks for posting this recipe
You’re very welcome. Glad you enjoy this recipe 😉
Spectacular recipe. I’ve been making banana bread for years and this has a beautiful grainy texture and perfect flavor.
love it.
Amazing! Happy to hear that 😉
Your banana bread looks heavenly. Just wondering, is it alright to replace almond butter with regular butter? Can’t wait to give this recipe a try.
Unfortunately you can’t replace almond butter for regular butter. You can replace almond butter for any other butter such as cashew butter, peanut butter, sunflower butter and so on.
I used cashew butter and it came out great. I also replaced the sweetener with splenda.
Cashew butter is great here 😉
We like the results. I added chopped walnuts, not chocolate chips. My blender does not come apart at the bottom and some of the mixture was stuck under the blade and was hard to get out.
I just baked this banana bread and followed your instructions. Having a hotter than average oven, I baked at 340F with parchment paper lined loaf pan for 45 min, checking at 30 min, 37 min, turning off oven and resting for 8 min. Instead of chocolate chips, I just sprinkled the top with chopped walnuts. My oven must be too hot as the sides look dark brown and on the verge of burning. After it cooled down, the center of the loaf sunk in. So sad. The flavors tasted great. Loved that I can use ripe bananas for this recipe. I’ll have to play with this recipe such as adding xanthan gum to prevent the center from sinking and changing the temperature. Perhaps muffins might be better. Never really liked baking loaves because of the burning issue. Thank you for a very good recipe that I can modify!
Thanks for your feedback. Yes, baking loaf can be trick. That’s why I recommend to turn off the oven and allow the loaf to sit in the hot oven for about 5 minutes and then remove from the oven and allow it to cool completely in the pan for at least 1 hour.
I don’t usually bake but saw the picture and the easy to follow recipe and gave it a try! Baked three times already and every time comes out perfect and delicious! My sons can eat the whole thing in one seating! Thanks for the recipe!
Amazing!!! I’m so glad you and your sons loved it! It’s a favorite in my home too 🙂