This article provides a simple and straightforward recipe for gluten-free and vegan banana bread using almond flour and ripe bananas. The loaf has a soft texture that stays moist without feeling heavy, making it suitable for breakfast or an afternoon snack. The recipe uses basic pantry ingredients and can be customized with additions like walnuts or chocolate chips for extra texture.

The process involves mashing bananas and mixing them with coconut oil, sugar, vanilla, and dairy-free milk before adding in the dry ingredients. The combination of almond flour and gluten-free flour creates a tender yet structurally sound loaf that slices cleanly and holds together well once cooled. The banana bread bakes in under an hour and can be served fresh, kept for a few days, or frozen for later enjoyment.