Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, balanced with a touch of maple syrup and warm ground cinnamon. Oat flour gives the crumb a soft, slightly dense texture that holds together beautifully once it's baked to a deep golden brown. A quick whisk of eggs, neutral oil, and vanilla keeps the batter simple and the mixing minimal, so you get a tender interior without any fuss. Toasted walnuts folded in at the end add a nice bit of crunch against the soft, banana-forward base, though they're easy to leave out if you'd rather keep things smooth. The parchment sling makes cleanup effortless and the loaf easy to lift straight onto a cooling rack. It's a comforting, everyday bake that fits neatly into a lactose free kitchen, whether you're slicing it warm or saving pieces for the week ahead.
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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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