Ripe mashed bananas bring natural sweetness and moisture to this loaf, mellowed further with a pour of maple syrup and a warm hit of cinnamon. Oat flour gives the crumb a hearty, tender texture that holds together beautifully once sliced, while a handful of chopped walnuts adds a satisfying crunch and a dose of good fats in every bite. The batter comes together in two bowls with minimal fuss, then bakes low and slow until the top turns deep golden brown and the center sets clean. It's the kind of simple, whole-grain, fruit-forward baking that fits naturally into a Mediterranean way of eating, whether you're having a slice with coffee or packing it for a snack on the go. Letting it cool fully before slicing keeps every piece intact and gives the crumb time to firm up into its best texture.
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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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