Tip almond meal, brown rice flour, buckwheat flour, baking powder, cinnamon and nutmeg into a large mixnig bowl. Stir to combine.
In a smaller mixing bowl add the mashed bananas, olive oil, eggs and honey. Whisk to combine.
Pour the wet ingredients into the dry ingredients and stir through with a spoon. Pour mixture into baking paper lined loaf tin and bake in oven for 1 hour or until skewer comes out clean when tested.
Once baked, turn banana bread out onto cooling rack and allow to cool slightly before serving.
Notes
Store on counter top in a sealed container for 1-2 days then move to the fridge, especially if living in a humid climate. This recipe freezes well, cut into portions before freezing.