Deeply mashed bananas bring natural sweetness and moisture to this loaf, while almond flour and tapioca starch build a tender, cake-like crumb with none of the density you might expect. A touch of cinnamon and vanilla warms up every slice, and the coconut oil keeps things rich without weighing it down. Folding in chopped walnuts adds a satisfying crunch against the soft interior, and that deep golden crust you get from a full bake is the payoff for letting it cool properly before slicing. It's an easy one-bowl-plus-one-bowl bake that comes together fast and slices cleanly once it's fully set. This one is a genuinely solid pick for a gluten free kitchen, whether you're toasting a slice for breakfast or serving it alongside coffee for guests.
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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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