Ripe, well-mashed bananas bring natural sweetness here, backed up by just a touch of maple syrup so the loaf stays gently sweet without tasting like dessert. Melted coconut oil keeps the crumb moist and rich, while cinnamon adds a warm, cozy note in every bite. Folded together until just combined, the batter bakes up into a tall, deep-golden loaf with a tender, springy center. Chopped walnuts are a great addition if you want extra crunch against that soft interior. This one slices beautifully once fully cooled, making it an easy grab-and-go breakfast or afternoon snack, and it's a solid pick for a wheat free kitchen.
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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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