Ripe mashed bananas bring natural sweetness and moisture to this loaf, while melted coconut oil keeps the crumb soft and rich without any butter in sight. A touch of cinnamon and vanilla rounds out the flavor, and a handful of chopped walnuts folded into the batter adds a satisfying crunch in every slice. The batter comes together in two bowls with a simple mash-whisk-fold method, then bakes low and slow until the top turns deep golden and springs back to the touch. It rests on a wire rack before slicing, giving you a moist, tender loaf with a clean cut every time. This one is a solid pick for a gluten free kitchen, easy enough to bake on a weekend and enjoy all week long.
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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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