Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper.
In a large bowl, combine gluten free flour, oat flour, sugar, baking powder, salt and cinnamon. Stir until well mixed and set aside.
1 ¼ Cup Gluten Free 1-to-1 Flour Blend, ½ Cup Gluten Free Oat Flour, 2 teaspoon Baking Powder, ½ teaspoon Salt, ⅓ Cup Sugar, ½ teaspoon Cinnamon
In a smaller bowl, crack two eggs. Whisk until the eggs are frothy.
2 Eggs
Add the oil, maple syrup and vanilla to the eggs. Whisk until well combined.
½ Cup Olive Oil, ¼ Cup Grade A Maple Syrup, 1 teaspoon Vanilla
Pour the egg mixture into the flour mixture. Fold together with a spatula.
Add the mashed bananas and walnuts. Fold until just evenly incorporated.
2 Ripe Bananas, ½ Cup Walnuts
Pour batter into your prepared loaf pan.
Sprinkle top with oats for decoration (optional)
Bake 45-50 minutes until top springs back when poked. Remove from oven and cool for 15 minutes in the pan. Then remove from the pan and cool on a wire rack until room temperature.
Notes
STORAGE: Store leftover banana bread in an airtight container at room temperature for up to 3 days. If you live in a warm climate, store in the refrigerator to prevent the bananas from spoiling.