Banana bread is one of those timeless baked goods that feels like a hug in loaf form, and this version delivers every bit of that warmth without a drop of dairy. Melted coconut oil steps in where butter usually lives, keeping the crumb incredibly moist and adding a subtle richness that pairs beautifully with the natural sweetness of three ripe bananas. A splash of dairy-free milk rounds out the batter, so the texture stays tender all the way through — no dry, crumbly disappointment here. Brown sugar and a full teaspoon of cinnamon give it that cozy, spiced depth that makes it nearly impossible to stop at one slice. Optional chopped walnuts add a satisfying crunch if you want a little extra something in every bite. The loaf bakes up with a deep golden top and a soft, springy center, and the parchment overhang makes lifting it out of the pan completely stress-free. With 10 slices per loaf, it's easy to share — though you may not want to.
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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, 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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