Ripe mashed bananas bring natural sweetness and moisture to this loaf, while melted coconut oil keeps the crumb rich and tender without any butter in sight. A touch of cinnamon and vanilla warms up every slice, and toasted walnuts fold in for a satisfying crunch if you want it. The batter comes together in two bowls with minimal fuss, baking up into a deep-golden loaf that springs back to the touch and slices clean once cooled. This one is a solid pick for an added sugar free kitchen, letting the fruit do the heavy lifting on flavor. Keep a loaf on the counter for easy breakfasts or a simple afternoon snack — it's just as good on day two.
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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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