Ripe mashed bananas bring natural sweetness and moisture to this loaf, while almond flour and tapioca starch build a tender, nutty crumb with none of the density you might expect from a grain-free bake. Coconut oil keeps things rich and moist, and a touch of maple syrup and vanilla round out the flavor without leaning on refined sugar. Cinnamon warms the batter through, and a generous handful of chopped walnuts folded in at the end adds crunch to every slice. It bakes up into a deep-golden loaf with a clean, toothpick-tested center — the kind of bread that's just as good toasted with a smear of nut butter as it is on its own. This one slots easily into a dairy free rotation and is a great make-ahead option for busy mornings.
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Learn more →10 servings
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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