Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, letting it hang over the long sides. Lightly grease the short sides.

Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps. You should have about 1 1/2 cups. This moisture is key to a soft crumb.

Whisk in wet ingredients: Add the oil, maple syrup (or sugar), non-dairy milk, and vanilla. Whisk until the mixture looks glossy and well combined.

Combine dry ingredients: In a separate bowl, whisk the gluten-free flour, almond flour, baking powder, baking soda, salt, and cinnamon. Break up any almond flour clumps.

Bring it together: Add the dry mix to the wet mixture. Stir with a spatula until just combined. The batter will be thick but spreadable. Fold in nuts or chocolate if using.

Pan and smooth: Scrape the batter into the prepared pan. Smooth the top and tap the pan lightly on the counter to release air pockets.

Bake: Bake for 50–60 minutes, or until the top is deep golden and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. If browning too fast, tent loosely with foil for the last 10 minutes.

Cool properly: Let the loaf cool in the pan for 15 minutes. Use the parchment to lift it out and transfer to a wire rack. Cool at least 45 more minutes before slicing for the best texture.

Slice and enjoy: Use a serrated knife for clean slices. Serve warm plain, with vegan butter, or a smear of peanut butter.