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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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.
1HR 5MINS
Total Time
$3.39
Cost Per Serving
Ingredients
Servings
4
us / metric
![Oat Flour](https://www.sidechef.com/ingredient/7fbedf40-a35c-49d9-b59e-cc2922c3f907.jpeg?d=96x96)
1 cup
Oat Flour
![Almond Meal](https://www.sidechef.com/ingredient/53d21033-e0b8-440e-885a-0afc53c18cf1.jpeg?d=96x96)
1/3 cup
Almond Meal
![Gluten-Free Baking Powder](https://www.sidechef.com/ingredient/f9764d33-1bb8-4b97-9043-10a4cdefb8a4.jpeg?d=96x96)
2 tsp
Gluten-Free Baking Powder
![Coconut Oil](https://www.sidechef.com/ingredient/bafb1302-b969-4d50-a57f-1adb991e515b.jpeg?d=96x96)
1 cup
Coconut Oil
or Canola Oil, Olive Oil
![Pecans](https://www.sidechef.com/ingredient/177f23b2-26e0-4765-9cd4-9bc0a62757ee.jpeg?d=96x96)
1/3 cup
Pecans, finely chopped
Nutrition Per Serving
VIEW ALL
Calories
928
Fat
69.2 g
Protein
9.2 g
Carbs
71.1 g