Flourless Cashew Banana Bread

This banana bread is easy to make and the benefits are that it is flourless (using oats), Vegan friendly, refined sugar-free, gluten-free and you can have it for breakfast! 

Flourless Cashew Banana Bread

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I think many people can relate to an abundance of browning bananas on your kitchen counter? If you’re like me then this is often the scenario, and I cannot throw anything away!

Luckily bananas are so versatile and can be added to many bakes but of course an obvious choice is banana bread as it often uses up 2 or 3 bananas in one hit, and it is perfect to use up those overly ripe brown bananas that aren’t much good for eating but make a great base for many baked goods due to their sweetness and mashed consistency meaning they can also be a great replacement for fats such as oil or as a binder which can lower the calories and add nutrition content instead.


I really love banana bread and this banana bread is one I’ve played  around with and it creates a super moist, sweet and easy to make banana bread with ingredients you will more than likely have in the cupboards already. It is also slightly different to other banana bread recipes that I love, due to the fact that it is flourless and uses oats instead, therefore making it perfect to eat for breakfast and you won’t feel guilty!

I have made this banana bread Vegan by using flax eggs and with the addition of a creamy cashew butter (I used homemade) it creates a super moist bread. The cashew butter has a subtle taste that doesn’t take away from the sweetness of your bananas. This recipe also uses a very small amount of unrefined sugar that just adds that little extra sweetness but you may find your bananas are sweet enough and you don’t need it next time and perhaps try adding a little extra cashew butter. The addition of nuts or raisins is completely optional but I like a little added crunch to my banana bread just to mix it up a little.


This makes the perfect snack to pack up on-the-go for a quick and convenient mid-morning pick-me-up before lunch as it can be eaten at room temperature. Although as said, this sweet bread is also perfectly acceptable for breakfast and I would consider it a healthy option.  I do personally thinks it’s best served warm and if you’re like me and like a little crisp crunch then pop it in your toaster oven for a few minutes and enjoy on its own or drizzle with a little extra cashew butter, syrup, Greek Yog or even jam for even more sweetness!

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Cashew Oatmeal Banana Bread
Prep time
Cook time
Total time
Recipe type: vegan, gluten-free
Cuisine: breakfast, dessert, snacks
Serves: Serves 8-10 slices
  • 2 medium sized very ripe bananas
  • 1 cup roasted cashew butter (I used homemade)
  • 2tbsp agave syrup (honey if not vegan)
  • 2 flax eggs (2tbsp flaxmeal + 4tbsp water)
  • ¾ cup oat flour (make your own)
  • 1tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1tsp baking powder
  • Optional: ¼ cup raisins, cocoa nibs or chopped cashew nuts
  1. Pre-heat oven to 180C/350F/Gas Mark 4. Line a loaf tin with parchment paper.
  2. In a food processor, combine your banana, cashew butter, agave syrup and flax eggs until well combined. Remove and set aside in a large bowl.
  3. In a separate bowl, combine the oat flour, cinnamon, nutmeg and baking powder until combined.
  4. Combine the dry ingredients with the wet ingredients and then fold in optional raisins, nuts or nibs.
  5. Pour the mixture into the tin and bake for approx. 40 minutes, checking for brownness.
  6. Remove from the oven and let cool on a cooling rack before slicing.

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