Ripe mashed bananas bring natural sweetness and moisture to this loaf, mingling with melted coconut oil and a good hit of cinnamon for warmth in every slice. Brown sugar deepens the flavor while a splash of dairy free milk keeps the crumb soft and rich, and chopped walnuts fold in for a satisfying crunch if you want them. The batter comes together in two bowls with minimal fuss, and a long bake gives you a deep-golden top with a tender, moist center. Since the seasoning here is just a touch of fine salt working alongside the cinnamon, it's easy to keep this loaf within an added salt limit without losing any of that classic banana bread flavor. Let it cool fully before slicing so it holds together cleanly, and it's a solid, low-fuss option to bake on repeat.
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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, leaving an overhang on the long sides for easy lifting.
In a large bowl, mash the bananas with a fork or potato masher until nearly smooth with only small lumps remaining — you should have about 1 1/2 cups.
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