Preheat the oven to 350°F and grease a loaf pan.

Combine the brown rice flour, almond meal, baking soda, and salt in a medium-size bowl and sift together.

In a separate large bowl, combine the egg yolks (separate the egg whites in a medium bowl for beating), mashed banana, agave or maple syrup, vanilla extract, apple sauce, and melted coconut oil. Mix ingredients together and then set aside.

Beat the egg whites for about 30 seconds on high so that they are thick and fluffy. Add them to the bowl with the wet ingredients and use a spatula to gently fold together.

Lastly, fold the dry ingredients into the wet, again using a spatula, until just combined. Be careful not to over-mix the batter.

Pour the batter into the loaf pan and bake for 50-60 minutes. Time may vary depending on your oven. Stick a knife in the center to tell if it is finished. If it comes out clean, then it is done!

Allow to cool for 15 minutes then serve. Store in an airtight container for up to 3 days.