Ripe mashed bananas bring natural sweetness and moisture to this loaf, backed up by a touch of maple syrup and warm notes of cinnamon and ginger. The batter comes together with almond flour instead of a wheat-based mix, giving the finished bread a dense, moist crumb with a slightly nutty flavor. Coconut oil keeps things rich without any dairy, and a handful of chopped walnuts folded in at the end adds a satisfying crunch to every slice. It bakes up into a deep-golden loaf that pulls cleanly from the pan and slices beautifully once fully cooled. This one's a smart pick for anyone watching their sodium intake, since the flavor here comes from fruit, spice, and toasted nuts rather than any heavy-handed seasoning. Simple to mix, easy to bake, and just as good toasted the next morning with a smear of butter.
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a thin layer of coconut oil and line the bottom with a strip of parchment paper.
In a large mixing bowl, mash the bananas with a fork or potato masher until smooth with only small lumps remaining.
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