Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, while melted coconut oil keeps the crumb rich and tender without any heaviness. Brown sugar and a good hit of cinnamon give it that warm, bakery-style flavor, and a fold of chopped walnuts adds welcome crunch in every slice, if you like the texture. The batter comes together in two bowls with minimal fuss, and a slow bake gets you a deep-golden top and a center that stays soft and moist. It slices cleanly once fully cooled, making it a great make-ahead loaf for breakfast or an afternoon snack. This one fits easily into a vegetarian kitchen, no special planning required.
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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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