Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, balanced with maple syrup and a hit of vanilla for warmth. Oat flour keeps the crumb tender and hearty, with a gentle lift from baking powder and baking soda so every slice bakes up soft but sturdy. A touch of cinnamon rounds out the flavor, and roughly chopped walnuts add a pleasant crunch if you want them. The batter comes together in two bowls with no fuss — just mash, whisk, fold, and bake until the top turns deep golden and a toothpick pulls clean. It slices beautifully once fully cooled, making it a great grab-and-go breakfast or afternoon snack. This one is a solid pick for anyone watching their added salt intake, since the flavor here comes from ripe fruit, warm spice, and toasted nuts rather than a heavy hand with the shaker.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a large bowl, mash the bananas with a fork or potato masher until nearly smooth with only small lumps remaining.
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