Ripe mashed bananas bring natural sweetness and moisture to this loaf, while melted coconut oil keeps the crumb soft without any heaviness. A hint of cinnamon and vanilla rounds out the flavor, and a handful of chopped walnuts adds a nice crunch if you want it. The batter comes together in two bowls with no fuss, folded gently so the loaf stays tender rather than dense. It bakes up into a deep-golden top that springs back to the touch, with a moist, sliceable center once it's cooled. This one's an easy addition to a lactose free baking rotation, perfect with your morning coffee or as an afternoon snack.
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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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