This gluten-free banana bread recipe could not be simpler. Oat and almond flour give it a cake-like texture. I swap coconut or olive oil for butter, and maple syrup instead of refined sugar--both of which keep the bread super moist. And it gets a nutty finish with some toasted pecans.
Prep Time 10 minutes minutes
Cook Time 55 minutes minutes
Total Time 1 hour hour 5 minutes minutes
I've made this quick bread recipe with both olive oil and coconut oil. You can also swap in canola for a milder flavor.