Mashed ripe bananas bring natural sweetness and moisture to this loaf, while almond flour and tapioca starch build a tender, naturally gluten free crumb that still slices beautifully. A touch of cinnamon warms up every bite, and the batter comes together in just two bowls before it's folded together thick and glossy. Chopped walnuts add a satisfying crunch if you want them, and the loaf bakes up deep golden with a crackly top and a moist, dense interior. This one is an easy, no-fuss bake to keep on hand, and it's a solid pick for a vegetarian kitchen. Cool it fully before slicing for the cleanest cut and the best texture.
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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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