Ripe mashed bananas bring natural sweetness and moisture to this loaf, mellowed with maple syrup and warmed through with cinnamon and a touch of ginger. Almond flour gives the crumb a rich, dense texture and a slightly nutty flavor that pairs beautifully with the toasted walnuts folded throughout. A splash of apple cider vinegar reacts with the baking soda to give the loaf a nice rise, and coconut oil keeps every slice moist without any heaviness. It bakes up into a deep golden-brown loaf with a tender interior that slices clean once fully cooled. This one's a great fit for a wheat free kitchen, whether you're toasting a slice for breakfast or serving it alongside coffee. Simple pantry staples and one-bowl mixing make it an easy addition to a regular baking rotation.
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)
