Very ripe, well-mashed bananas bring natural sweetness to this loaf, backed up by just a touch of pure maple syrup so it never tastes overly sugary. Melted coconut oil keeps the crumb moist and rich, while a warm hit of cinnamon and a good pinch of salt round out the flavor in every slice. Chopped walnuts fold in for a bit of crunch if you want that classic bakery-style texture, though the loaf is just as good without them. It bakes up into a deep-golden, springy top that slices cleanly once fully cooled, making it a great grab-and-go breakfast or afternoon snack. This one is an easy addition to a plant-based baking rotation, and it holds up well for a few days on the counter or longer in the fridge.
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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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