Ripe mashed bananas bring natural sweetness and moisture to this loaf, while almond flour and tapioca starch build a tender, nutty crumb with none of the usual bread-flour heft. A touch of maple syrup and cinnamon rounds out the flavor, and coconut oil keeps every slice rich and moist without weighing it down. Folded-in walnuts add a satisfying crunch against the soft interior, and the loaf bakes up into a deep golden-brown top that slices clean once fully cooled. It's an easy one-bowl-plus-one-bowl bake — mash, mix, fold, and bake — that comes together with minimal fuss. This one is a great fit for a wheat free kitchen, delivering all the cozy, banana-bread comfort you're after without any of the usual flour staples.
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)
