Ripe mashed bananas bring natural sweetness and moisture to this loaf, while melted coconut oil keeps the crumb rich and tender without any heaviness. A touch of cinnamon and vanilla warms up every slice, and chopped walnuts fold in for a satisfying crunch if you want it. The batter comes together in two bowls with minimal fuss — just mash, mix, fold, and bake until the top turns deep golden and springs back to the touch. It bakes into a moist, well-domed loaf that slices cleanly once cooled, perfect for breakfast or an afternoon snack. This one's a solid pick for an egg free kitchen, no complicated techniques required.
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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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