Ripe, well-spotted bananas mash down into a naturally sweet base here, brightened with just a touch of maple syrup and warm cinnamon so the loaf stays low on added sugar without tasting like it. Coconut oil keeps the crumb rich and moist, and a good long bake gets the top deep golden while the inside stays tender and soft. Chopped walnuts fold in for optional crunch, and the whole thing comes together in two bowls with basic pantry staples — no fussy technique required. It slices cleanly once fully cooled, so it holds together beautifully for snacking, toasting, or freezing in individual slices. This one's an easy pick for an egg free kitchen, and it still delivers that classic, homey banana bread flavor in every bite.
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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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