Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, while melted coconut oil keeps the crumb soft and rich without any heaviness. A touch of cinnamon and vanilla rounds out the flavor, and a handful of chopped walnuts adds a nice bit of crunch if you're in the mood for texture. The batter comes together in two bowls with minimal fuss, then bakes low and slow until the top turns deep golden and springs back to the touch. It slices beautifully once cooled, with a tender, moist center that holds up well for days on the counter or in the freezer. This one's an easy keeper for anyone watching their sodium intake, since it's built from simple, wholesome pantry staples rather than anything heavily processed.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.
In a large bowl, mash the bananas with a fork or potato masher until mostly smooth with only small lumps remaining.
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