Maple-Pecan Gluten-Free Banana Bread

Preheat the oven to 350 ºF. Grease and flour a 9 x 5-inch loaf pan.

In a medium mixing bowl, combine the flour, almond meal, baking powder, and xanthan gum. Whisk together with a fork until incorporated. In a large mixing bowl, stir together the banana, oil, sugar and vanilla. Add the eggs one by one, mixing after each addition until smooth. Add the dry ingredients to the bowl in two additions, mixing until just combined.

Transfer the batter to the prepared pan and bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Allow the bread to cool completely in the pan. Cut into slices and eat warm, or store in an airtight container for later. I’ve made this quick bread recipe with both olive oil and coconut oil. You can also swap in canola for a milder flavor.