Ripe, well-mashed bananas bring natural sweetness and moisture here, so the loaf leans on just a touch of maple syrup instead of a heavy sugar load. Coconut oil keeps the crumb rich and soft while it bakes up into that deep-golden, springy top everyone wants from a good banana bread. Warm cinnamon and a pinch of salt round out the flavor, and a handful of chopped walnuts folded in at the end adds a nice bit of crunch against the tender interior. It slices clean once fully cooled, making it an easy make-ahead loaf for breakfast or a snack. This one’s a solid pick to keep in your dairy free rotation, since every ingredient here does double duty on flavor without needing butter or milk to get there.
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Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with coconut oil or cooking spray, then line the bottom with a strip of parchment paper.
In a large mixing bowl, mash the bananas with a fork or potato masher until nearly smooth with only small lumps remaining — you should have about 1 1/2 cups of mashed banana.
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