Mashed ripe bananas bring natural sweetness and moisture to this loaf, balanced with a hint of cinnamon and a mellow richness from coconut oil. The batter comes together with almond flour and tapioca starch for a soft, tender crumb, then gets a nutty crunch from a handful of chopped walnuts folded in right at the end. Baked until deep golden and pulled away from the pan edges, it rests into a firm, sliceable texture that holds together beautifully once fully cooled. There's no need to hunt down special substitutes here — everything from the wet batter to the toasty top is straightforward enough for an easy weekend bake. It's a comforting, naturally sweetened banana bread that fits neatly into a vegetarian kitchen, whether you're slicing it for breakfast or an afternoon snack with coffee.
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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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