Preheat oven to 175℃ and line a loaf pan with baking paper.
Mix the dry ingredients together in a small bowl and set aside.
Chop the bananas into small chunks and place in a large bowl. Mash, or blend with a stick blender.
Add the eggs, melted coconut oil or butter, maple syrup & vanilla. Blend until well mixed. (I use a stick blender).
Add the dry ingredients into the wet ingredients, and mix through.
Fold the walnuts through the batter.
Pour the batter into the prepared loaf pan and bake in the oven for 40-45 minutes, or until golden on top and a skewer comes out clean.
remove from the oven and let the banana bread sit for 10 minutes in the pan, before turning out onto a wire rack to cool.
Enjoy warm from the oven on it's own or spread with butter.
I've found that turning the oven down to about 160℃ for the first 20 minutes and then up to 175℃ gives me the best result.Pure maple syrup is my preferred sweetener, as I love the flavour it adds to bananas.Try the version of this recipe in my healthy desserts & snacks e–Book too. It uses dates instead of maple syrup, for a loaf that is naturally sweetened only.