This banana bread leans on truly ripe, well-mashed bananas for natural sweetness, so it needs just a touch of maple syrup to round things out — no refined sugar rush, no overly sweet aftertaste. Eggs bring structure and a soft, tender crumb, while a whisper of cinnamon and vanilla add warmth without any sharp or acidic bite. The batter comes together in two bowls and bakes low and slow until the top turns deep golden and springs back to the touch, giving you a moist, gently spiced loaf rather than anything dense or greasy. Chopped walnuts fold in for a little crunch, but they're easy to leave out if you want the crumb even softer. Sliced thick or thin, this one is comforting, easy on the stomach, and a genuinely solid pick for a GERD friendly kitchen. It keeps well on the counter for days, so it's just as good for a slow breakfast as it is for an afternoon snack.
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Learn more →10 servings
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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