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.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
1HR 5MINS
Total Time
$3.39
Cost Per Serving
Ingredients
Servings
4
us / metric
1 cup
Oat Flour
1/3 cup
Almond Meal
2 tsp
Gluten-Free Baking Powder
1 cup
Coconut Oil
or Canola Oil, Olive Oil
1/3 cup
Pecans, finely chopped
Nutrition Per Serving
Calories
928
Fat
69.2 g
Protein
9.2 g
Carbs
71.1 g
