I've never met a banana bread I didn't like, and this gluten-free version sure doesn't change that. The golden-brown crust envelops a ridiculously moist center that's just lightly sweetened with honey or maple syrup. A mix of oat and almond flour not only keeps it gluten-free, but also adds a mild nuttiness to the loaf that's a perfect match for your over-ripe bananas.
Sliced thick, lightly toasted, and smeared with butter, it's fit for breakfast, brunch, a snack, or even an after-dinner treat. Oh, and it comes together in just one bowl.
from Kitchn | Inspiring cooks, nourishing homes http://bit.ly/2R69rl2
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