Ripe mashed bananas bring natural sweetness and moisture to this loaf, while melted coconut oil keeps the crumb rich and tender without any dairy in sight. A hit of cinnamon and vanilla rounds out the flavor, and folded-in walnuts add a satisfying crunch to every slice, if you choose to include them. The batter comes together in two bowls with minimal fuss, then bakes low and slow until the top turns deep golden and the center sets with just a few moist crumbs clinging to the toothpick. It rests in the pan before slicing, giving you a loaf that holds together beautifully and slices clean. This is a solid pick to bake up when you're watching added sugar, letting the fruit do most of the sweetening work while everything else stays simple and homemade.
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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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