Ripe mashed bananas bring natural sweetness and moisture to this loaf, while almond flour gives it a dense, satisfyingly nutty crumb that's a nice change from a standard wheat-based bake. Melted coconut oil folds into the batter for richness, and a touch of maple syrup, warm cinnamon, and a pinch of ginger round out the flavor with cozy, spiced notes. A splash of apple cider vinegar reacts with the baking soda to give the loaf a nice lift despite its dense flour base, so it still bakes up tender instead of gummy. Chopped walnuts on top add crunch and a toasty contrast to the soft interior, and the whole thing turns a deep golden brown as it bakes. Sliced once fully cooled, it holds together beautifully for snacking, toasting, or packing into lunches. This one's a solid pick for a dairy free kitchen, with nothing tricky about pulling it together on a weeknight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →10 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
