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 warms up every bite, and a handful of chopped walnuts adds welcome crunch if you're in the mood for texture. The batter comes together in two bowls with minimal fuss, then bakes low and slow until the top turns deep golden and springs back to the touch. It slices clean once cooled, revealing a moist, fine crumb that's just as good toasted the next day. This one's a solid pick to keep in your rotation if you're avoiding wheat, since it delivers all the comfort of classic banana bread in a fully satisfying loaf.
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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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