Ripe mashed bananas and a touch of maple syrup give this loaf its deep sweetness, while oat flour keeps the crumb soft and satisfying with every slice. Warm cinnamon runs through the batter, and a handful of chopped walnuts adds a welcome bit of crunch if you're in the mood for texture. The whole thing comes together in two bowls with a simple fold-and-bake method, no fancy equipment or techniques required. It bakes up into a deep golden, tall loaf that slices cleanly once fully cooled, perfect for breakfast, an afternoon snack, or an easy homemade gift. This one's a natural fit for a vegetarian kitchen, and it's the kind of banana bread you'll want to keep in regular rotation.
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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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