Ripe mashed bananas bring natural sweetness and moisture to this loaf, while almond flour and tapioca starch build a tender, nutty crumb with no grains involved. A touch of maple syrup and cinnamon rounds out the flavor, and melted coconut oil keeps every slice rich without weighing it down. Folded-in walnuts add a satisfying crunch against the soft interior, and the top bakes up deep golden brown for a bit of contrast in texture. This one slices cleanly once fully cooled, making it easy to portion out for breakfast or an afternoon snack. It's a solid pick for a lactose free kitchen, coming together in one pan with straightforward, wholesome ingredients you can feel good about.
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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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