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 still slices clean. A touch of cinnamon and vanilla warms the whole thing up, and coconut oil keeps every bite rich without any heaviness. Folding in chopped walnuts adds a nice crunch against the soft interior, and the batter bakes up into a deep-golden top that pulls away from the pan sides just the way a good banana bread should. Letting it rest on the rack before slicing really pays off, giving you clean, sturdy pieces perfect for breakfast or an afternoon snack. This one's a genuinely solid pick for a lactose free kitchen, no asterisks needed.
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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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