This banana nut bread leans on ripe mashed bananas, almond flour, and warm cinnamon for a naturally sweet, tender crumb, with maple syrup adding just a touch of extra sweetness and chopped walnuts folded in for crunch in every slice. The batter comes together in two bowls and bakes into a deep-golden, moist loaf that slices clean once it's fully cooled. It's the kind of simple, whole-food baking that fits right into a Mediterranean-style kitchen, built on fruit, nuts, and good pantry staples rather than anything processed. Enjoy a slice with your morning coffee or as an afternoon pick-me-up — it keeps beautifully on the counter for days. This one's a genuinely solid pick if you're eating the Mediterranean way and still want a little something sweet.
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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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