Ripe mashed bananas bring natural sweetness and moisture to this loaf, while almond flour builds a tender, slightly nutty crumb that holds together beautifully once baked. A touch of cinnamon and ginger warms up every slice, and the optional chopped walnuts add a satisfying crunch against the soft interior. Coconut oil keeps the texture rich without weighing it down, and the maple syrup rounds out the sweetness without ever feeling heavy-handed. It bakes into a deep golden top that pulls slightly from the pan edges, signaling that dense, moist center underneath. This one's a genuinely solid pick for a gluten free kitchen, whether you're slicing it up for breakfast or an afternoon snack. Let it cool fully before cutting in — the crumb sets up perfectly and slices clean every time.
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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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