Type of Orange: for this recipe you'll want to choose a small segmented seedless seasonal variety of orange such as mandarin, clementine, nectarine, tangerine, etc. I used mandarin.
Gluten Free: Oatmeal by nature is gluten-free however the issue with oats revolves around cross-contamination. To avoid this problem, be sure to seek out certified Gluten-Free Oats where necessary.
Oat Flour: If you are unfamiliar, oat flour is simply whole grain oats that have been pulverized into flour - the flour is both fiber and protein rich - containing 7 grams of protein per ⅓ cup. Because I like the texture of whole oats, I use these as well.
The Bananas: You will not get a tasty and moist bread from yellow bananas - you want to reach for those well ripened browning bananas.