Mashed ripe bananas bring natural sweetness and moisture to this loaf, while almond flour and tapioca starch build a tender, fine crumb that holds together beautifully once sliced. A hit of cinnamon and vanilla rounds out the flavor, and toasted walnuts folded in at the end add a satisfying crunch to every bite. The batter comes together in two bowls with no fuss, and it bakes into a deep-golden top that pulls cleanly away from the pan edges. Let it cool fully before slicing so you get those neat, bakery-style pieces every time. It's a genuinely easy one to keep on hand for a lactose free breakfast or afternoon snack.
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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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