Ripe mashed bananas bring natural sweetness and moisture to this loaf, while melted coconut oil keeps the crumb rich and tender without weighing it down. A hint of cinnamon and vanilla rounds out the flavor, and a fold of chopped walnuts adds a satisfying crunch if you're in the mood for texture. The batter comes together in two bowls and bakes into a deep-golden, springy top that signals a perfect slice every time. Cooling it fully on the rack before cutting keeps every piece clean and moist rather than crumbly. It's a comforting, easy loaf to bake on a weekend, and it holds up beautifully as a plant-based staple in your baking rotation.
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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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