Preheat the oven to 350 degrees F and lightly oil or spray a 9" x 5" loaf pan. Note: you can also line the loaf pan with parchment paper.
Add all of the ingredients to a blender and blend until completely smooth. Transfer the batter to the prepared loaf pan and smooth into an even layer. Bake on the center rack of the preheated oven for 35 to 45 minutes, until the center has set up. Turn off the heat of the oven, and allow the loaf to sit in the hot oven for 5 minutes more.
Remove banana bread from the oven and allow it to cool at least 1 hour before releasing it from the bread pan. To do so, run a knife between the loaf and the bread pan and use a spatula to help detach the bottom of the loaf from the pan. Turn the loaf out onto a cutting board. Cut into thick slices and serve with a smear of butter, almond butter, and/or jam.
*I used a no-stir almond butter. If your almond butter is oily, be sure to stir it well before adding. You can also use peanut butter or cashew butter!