Ripe, spotty bananas make this loaf incredibly moist, and a light hand with maple syrup keeps it naturally sweet without leaning on a ton of sugar. Melted coconut oil folds into the batter for richness, while cinnamon and a touch of vanilla round out the flavor with warm, cozy notes. The batter comes together in two bowls and just a few minutes of whisking, then bakes low and slow until the top turns deep golden and springs back to the touch. Chopped walnuts are a welcome optional stir-in if you want extra crunch in every slice. It cools into a tender, evenly textured loaf that slices cleanly and keeps well on the counter for easy snacking. This one's a solid pick for a lactose free kitchen, no special planning required beyond letting it cool before you cut in.
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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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