Ripe mashed bananas bring natural sweetness and moisture to this loaf, while melted coconut oil keeps the crumb rich and tender without ever feeling greasy. A hit of cinnamon warms up every slice, and a fold of chopped walnuts adds a satisfying crunch if you want it. The batter comes together in two bowls with just a fork and a spatula, making this an easy weeknight bake rather than a project. It rises into a deep golden loaf with a crackled top and a soft, springy center that slices beautifully once fully cooled. This one's a comforting, no-fuss choice for a vegetarian kitchen, whether you're serving it for breakfast or an afternoon snack.
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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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