Ripe mashed bananas and a good pour of maple syrup give this loaf its deep sweetness and moist crumb, while oat flour keeps the texture soft and slightly hearty in every slice. A hit of cinnamon and vanilla rounds out the flavor, and roughly chopped walnuts fold in for a bit of crunch if you want it. The batter comes together in two bowls with barely any fuss, then bakes low and slow until the top turns a deep golden brown and a toothpick pulls out clean. It slices cleanly once fully cooled, with a tender, banana-forward center that tastes just as good on day two. This one’s a genuinely solid pick for an egg free banana bread craving, no fancy technique required.
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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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