Ripe mashed bananas bring natural sweetness and moisture to this loaf, while almond flour and oat flour build a tender, hearty crumb with a slightly nutty backbone. A touch of maple syrup and melted coconut oil keep things rich without feeling heavy, and cinnamon adds warmth in every bite. Chopped dark chocolate melts into pockets throughout the batter, so each slice comes with little ribbons of deep, bittersweet flavor. The top bakes up glossy and deep golden, with a center that stays moist and dense rather than cakey. Sliced thick and served slightly warm, it's a cozy, satisfying loaf — and a solid pick for a gluten free kitchen.
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a thin layer of coconut oil and line the bottom with a strip of parchment paper.
In a large mixing bowl, mash the bananas with a fork or potato masher until smooth with only small lumps remaining, about 1 1/4 cups total.
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