Ripe mashed bananas bring natural sweetness to this loaf, so it leans on just a touch of maple syrup instead of a heavy sugar load. Coconut oil keeps the crumb moist and rich, while cinnamon and vanilla round out the warm, cozy flavor in every slice. A hint of baking soda gives the loaf its lift, and folding in chopped walnuts adds a satisfying crunch if you want it. The batter comes together in two bowls with minimal fuss, then bakes up into a deep-golden top that springs back to the touch. Sliced and cooled completely, it's a comforting, not-too-sweet loaf that's an easy fit for a vegetarian kitchen. Whether it's breakfast, a snack, or dessert, this one earns a permanent spot in the baking rotation.
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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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