Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, while almond flour and tapioca starch build a tender, slightly nutty crumb that holds together beautifully once sliced. A hit of cinnamon and vanilla keeps things warm and cozy, and the batter comes together in just two bowls before baking into a deep-golden top that pulls cleanly away from the pan. Chopped walnuts fold in for optional crunch, adding texture to every bite without weighing the loaf down. It bakes up moist and rich, with that classic banana-bread pull you want from a good slice. This one's a solid pick for a vegan kitchen, easy to make ahead and just as good the next day.
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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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