Ripe 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. A touch of cinnamon and vanilla adds warm depth, and folded-in walnuts give every slice a satisfying crunch if you choose to include them. The batter comes together in two bowls with minimal fuss, baking up into a deep-golden top that springs back lightly when pressed. It slices clean once cooled, making it an easy grab-and-go breakfast or afternoon snack. This one is a solid pick for a gluten free kitchen, no complicated steps required.
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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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