This banana bread leans on almond flour and tapioca starch for its tender, moist crumb, with mashed ripe bananas doing the heavy lifting for natural sweetness and depth. A hit of cinnamon and vanilla rounds out the flavor, while a splash of apple cider vinegar helps the loaf rise into a soft, springy texture. Toasted walnuts folded into the batter add a satisfying crunch against the dense, almost custardy interior. The top bakes up deep golden brown and slightly crackled, and it slices clean once fully cooled. It's a solid pick for anyone keeping an eye on added sugar without giving up a genuinely great slice of banana bread.
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper, leaving an overhang on the two long sides.
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking soda, ground cinnamon, and salt until evenly combined with no visible lumps.
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