Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, while melted coconut oil keeps the crumb soft and rich without any dairy in sight. Brown sugar and a good hit of cinnamon give it that cozy, bakery-style flavor, and a splash of dairy free milk helps the batter come together smoothly. Chopped walnuts fold in for texture if you want that extra bite, but the loaf is just as satisfying kept simple. It bakes up into a deep golden top with a tender, moist interior that slices beautifully once cooled. This one's an easy, comforting bake to add to your egg free rotation whenever a banana bread craving hits.
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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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