Ripe mashed bananas bring natural sweetness and moisture to this loaf, while almond flour and tapioca starch build a tender, satisfying crumb that's naturally free of refined grains. A touch of maple syrup and a swirl of melted coconut oil keep things rich without feeling heavy, and warm cinnamon adds a cozy, fragrant note throughout. Fold in chopped walnuts for a bit of texture and healthy fats, echoing the nuts, whole fruit, and good oils that define this way of eating. It bakes up into a deep-golden loaf that slices cleanly once cooled, with a crumb that firms up beautifully for easy serving. This one's a smart, wholesome addition to a Mediterranean-style spread, whether you're pairing a slice with fresh fruit at breakfast or serving it alongside coffee in the afternoon.
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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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