Wet Ingredients:
-1 cup banana, overly ripe and mashed (about 3 bananas)
-2 eggs
-1/4 cup coconut oil, melted
-1/2 cup coconut sugar, or brown sugar
-3/4 cup unrefined cane sugar
-1 tablespoon pure vanilla extract

Dry Ingredients:
-1 cup brown rice flour, or sorghum flour
-1/2 cup tapioca starch, or potato starch (not potato flour)
-1 tablespoon coconut flour
-2 teaspoons baking powder
-3/4 teaspoon xanthan gum
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 tablespoon cinnamon

Oat Topping:
-1/3 cup oats, certified gluten free
-1/4 cup unrefined cane sugar, or brown sugar
-1 tablespoon unsweetened apple sauce
-1 teaspoon cinnamon

Preheat the oven to 350°F.
Line a 9″x5″ loaf pan with parchment paper or spray it with cooking spray.
In a large bowl, mix together the wet ingredients until well combined.
In a medium bowl, mix together the dry ingredients until well combined.
Add the dry mixture to the wet mixture and stir just until combined.
Pour the batter into the prepared loaf pan.
In a small bowl, mix together the topping ingredients.
Sprinkle the topping evenly over the top of the loaf.
Bake the loaf for 50 – 60 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
Let the loaf cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.
Store the loaf, tightly covered, at room temperature for up to 3 days. If anything is left after the third day, store in the refrigator.