Ripe bananas mash into a naturally sweet, moist base for this quick bread, whisked together with eggs, melted coconut oil, and a touch of maple syrup for warmth without heaviness. Almond flour and tapioca starch combine for a tender, finely textured crumb that bakes up deep golden and slices beautifully once cooled. A hint of cinnamon rounds out the flavor, and chopped walnuts fold in for a satisfying crunch in every bite, if you like a little texture. The batter comes together in two bowls with no fuss, and a low, steady 350°F bake keeps things gentle from start to finish. It's a comforting loaf with a soft, mellow flavor profile that's easy on the stomach, making it a solid pick for a GERD friendly kitchen. Slice it thick for breakfast or an afternoon snack, and it keeps well on the counter for days.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
