The best gluten-free banana bread made with a combination of almond flour and oat flour; naturally sweetened with maple syrup. It’s incredibly moist and perfectly sweet. You’ll never need another banana bread recipe!
1 1/4 cups almond flour, packed
3/4 cup oat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 medium ripe bananas (about 1 heaping cup)
1/3 cup maple syrup
1/4 cup avocado oil or melted coconut oil
1 teaspoon vanilla
1/2 cup walnuts (optional)
Preheat oven to 350F. Line a 8×4 loaf pan with parchment paper or lightly coat with avocado or coconut oil
In a medium bowl, mash the bananas. Add in the maple syrups, eggs, oil, and vanilla and mix until well combined. Next add in the almond flour, oat flour, baking soda, and salt. Mix again until fully combined.
Pour into the prepared loaf pan and bake for 50-55 minutes. The loaf is done when a toothpick inserted into center comes out mostly clean, a few crumbs is fine.
Remove from oven and place pan on wire rack to cool for 15 minutes. Remove the loaf from pan and place on wire rack to finish cooling completely before slicing.