Mashed ripe bananas and a trio of eggs give this loaf its moist, tender crumb, while almond flour and tapioca starch swap in for traditional flours to keep things grain-free and satisfying. Maple syrup adds warm sweetness alongside melted coconut oil, and a hit of cinnamon and vanilla rounds out every slice with cozy flavor. Chopped walnuts fold in for optional crunch, but the real magic happens in the oven, where the top turns deep golden brown and the edges pull away clean from the pan. Since this recipe leans on whole, simple ingredients without relying on processed seasoning blends, it's an easy one to bake up if you're watching your sodium intake. Let it cool fully on the rack before slicing — the crumb sets up beautifully and the flavor only gets better as it rests.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides for easy lifting.
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking soda, cinnamon, and salt until evenly combined with no lumps.
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