Mashed ripe bananas and almond flour come together here for a loaf that's naturally dense, moist, and full of deep banana flavor in every slice. Maple syrup adds a warm sweetness while cinnamon and vanilla round out the flavor, and a bit of coconut oil keeps the crumb rich without feeling heavy. Tapioca starch helps the batter hold together for a proper sliceable texture, and folded-in walnuts bring a welcome crunch if you want it. The top bakes up deep golden brown while the inside stays tender, and the loaf firms up beautifully once it's had a chance to cool. It's an easy one-bowl-per-component bake that comes together with minimal fuss, making it a solid pick for a wheat free kitchen. Slice it thick, toast it if you like, and enjoy it plain or with a smear of your favorite topping.
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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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