Ripe mashed bananas bring natural sweetness and moisture to this loaf, while almond flour keeps the crumb rich and tender with a slightly nutty depth. Warm cinnamon and ginger add cozy spice notes, and melted coconut oil folds in for a soft, buttery texture without any heaviness. Dark chocolate chips melt into pockets throughout every slice, and the optional dry-roasted walnuts add a satisfying crunch if you want it. The batter comes together in two bowls with minimal fuss, then bakes up into a deep-golden loaf that pulls cleanly from the pan. It's a great option to bake up for a gluten free kitchen, whether you're slicing it warm or toasting a piece the next morning.
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a thin layer of coconut oil and line the bottom with a strip of parchment paper.
In a large mixing bowl, mash the bananas with a fork or potato masher until nearly smooth with only small lumps remaining.
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