Ripe mashed bananas bring natural sweetness and moisture to this loaf, while almond flour and tapioca starch build a tender, nutty crumb that slices beautifully once cooled. A touch of maple syrup and warm cinnamon round out the flavor, and chopped walnuts fold in for a satisfying crunch in every bite. The batter comes together in two bowls with no fuss, then bakes up into a deep-golden top that gives way to a soft, moist interior. It's a comforting quick bread that fits neatly into a vegetarian kitchen, whether you're slicing it for breakfast or serving it alongside coffee for an afternoon treat.
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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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