Ripe mashed bananas bring natural sweetness and moisture to this loaf, balanced with a touch of maple syrup and warm notes of cinnamon and ginger. Almond flour gives the crumb a dense, satisfying texture with a slightly nutty flavor, while a drizzle of melted coconut oil keeps every slice rich and tender. Roughly chopped walnuts add a welcome crunch if you want a little extra texture in each bite. The batter comes together in two bowls with no special equipment, then bakes low and slow until the top turns deep golden and a toothpick pulls out clean. It's a comforting, easy loaf to have on hand for breakfast or a snack, and it fits right into a vegetarian kitchen without any fuss.
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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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