Prep the pan and oven: Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, letting some overhang for easy lifting. Lightly oil any exposed sides.

Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps. You should have about 1 1/3 cups.

Whisk in wet ingredients: Add eggs, oil, sugar or maple syrup, and vanilla. Whisk until well combined and slightly glossy. This helps with a tender crumb.

Combine dry ingredients: In a separate bowl, whisk the gluten-free flour, baking soda, baking powder, salt, and cinnamon. This ensures even leavening.

Bring it together: Add dry ingredients to the banana mixture. Stir gently with a spatula until no streaks of flour remain. Do not overmix.

Optional add-ins: Fold in dairy-free chocolate chips or chopped nuts. Keep some for sprinkling on top if you like.

Fill the pan: Scrape the batter into the lined loaf pan. Smooth the top and sprinkle with reserved chips or nuts.

Bake: Bake for 50–60 minutes, or until the top is deep golden and a toothpick comes out with a few moist crumbs. If the top is browning too fast, tent loosely with foil for the last 10–15 minutes.

Cool correctly: Let the bread cool in the pan for 10–15 minutes. Use the parchment to lift it out, then cool completely on a wire rack. This sets the structure and prevents gumminess.

Slice and serve: Use a sharp, serrated knife to cut clean slices. Enjoy warm or at room temperature.