Mashed ripe bananas bring natural sweetness and moisture to this loaf, while almond flour and tapioca starch team up for a tender, slightly nutty crumb that's naturally free of grains. Coconut oil melts into the batter for richness, and a touch of maple syrup and cinnamon rounds out the flavor without leaning on refined sugar. A handful of chopped walnuts folded in at the end adds a nice crunch against the soft interior, and the loaf bakes up deep golden with a crackly top that pulls slightly from the pan sides. It slices cleanly once cooled, revealing a moist, hearty texture that holds together beautifully for a snack or quick breakfast. This one's a solid pick for a dairy free kitchen, no fuss required to enjoy a slice warm or toasted with a smear of your favorite spread.
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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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