This banana bread leans on almond flour for its structure, giving the loaf a moist, tender crumb with a slightly nutty depth that pairs beautifully with the ripe bananas. Warm cinnamon and a hint of ginger add cozy spice, while melted coconut oil keeps every slice rich and soft without any heaviness. A touch of maple syrup rounds out the sweetness naturally, and the optional chopped walnuts bring a satisfying crunch to contrast the tender interior. Baked until deep golden brown and pulled slightly from the pan, this loaf slices cleanly and holds together well, making it a great grab-and-go breakfast or afternoon snack. It's a solid pick for a lactose free kitchen, whether you're toasting a slice with a smear of nut butter or enjoying it plain straight from the loaf pan.
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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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