Ripe mashed bananas bring natural sweetness and moisture to this loaf, balanced with a touch of maple syrup and warm cinnamon in every slice. Almond flour and tapioca starch build a tender, nubby crumb that holds together beautifully once cooled, and chopped walnuts add a satisfying crunch throughout. Coconut oil keeps the texture rich and moist without any heaviness, while the eggs give the loaf enough structure to slice cleanly. It bakes up into a deep golden-brown top with a soft, fragrant interior — the kind of banana bread that's just as good toasted the next day. This one is a solid pick if you're watching sodium closely, since the flavor comes through from ripe fruit and toasted nuts rather than a heavy hand with the shaker.
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
Peel the bananas and mash them thoroughly with a fork in a large mixing bowl until nearly smooth with only small lumps remaining — you need about 1 1/4 cups mashed.
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