Ripe mashed bananas bring natural sweetness and moisture to this loaf, while almond flour and tapioca starch build a tender, satisfying crumb with none of the heft of traditional baking flours. Coconut oil and a touch of maple syrup keep things rich without tasting overly sweet, and a hit of cinnamon warms up every slice. Chopped walnuts fold in for crunch and a toasty, nutty finish, baking up into a deep-golden top that slices cleanly once fully cooled. It's a naturally sturdy, moist bread that works beautifully for breakfast or an afternoon snack. This one is a great pick for a gluten free kitchen, no special baking skills required — just a couple of bowls, a loaf pan, and a little patience while it cools.
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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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