This banana bread leans on naturally ripe bananas and finely ground almond flour for a moist, tender crumb with a satisfying nutty depth. A touch of maple syrup brings just enough sweetness without overwhelming the fruit, while cinnamon and ginger add warm, cozy spice throughout. Coconut oil keeps the loaf rich and soft, and a handful of chopped walnuts folded into the batter adds a pleasant crunch to every slice. It bakes up into a deep-golden loaf that slices cleanly and holds together beautifully, whether you're serving it for breakfast or an afternoon snack. With wholesome ingredients like eggs, olive-friendly fats, nuts, and fruit doing the heavy lifting, this loaf fits comfortably into a Mediterranean-style way of eating. It's a great make-ahead option to keep on hand for the week.
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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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