This banana bread leans entirely on almond flour and tapioca starch for its structure, so there's no wheat-based flour anywhere in the mix — just a naturally dense, moist crumb built from ripe mashed bananas and warm cinnamon. The batter comes together thick and slightly sticky, folding in easily with a spatula before it's smoothed into the loaf pan and baked until deep golden brown on top. Brown sugar and vanilla round out the sweetness, while a bit of apple cider vinegar reacts with the baking soda to give the loaf a good rise despite skipping traditional flour altogether. Chopped walnuts are a great optional add-in if you want extra crunch against that tender interior. Once it's cooled fully on the rack, it slices clean and holds together beautifully, making it a solid pick for a wheat free breakfast or snack rotation.
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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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