Ripe mashed bananas bring natural sweetness and moisture to this loaf, while melted coconut oil keeps the crumb rich and tender without ever feeling heavy. Brown sugar deepens the flavor with a hint of caramel, and a good dose of cinnamon rounds everything out into that classic cozy banana bread taste. Chopped walnuts folded into the batter add a satisfying crunch against the soft interior, and the loaf bakes up into a deep golden-brown top that springs back lightly when it's ready. It slices clean and holds together beautifully, making it easy to pack for lunches or slice up for a snack. This one is a solid pick for a wheat free kitchen, no complicated techniques required — just simple mixing, folding, and baking.
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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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