This deeply spiced loaf leans on ultra-ripe mashed bananas and a flaxseed gel for moisture and structure, so every slice comes out tender with a rich, deep-golden crumb. Melted butter and brown sugar add warmth and a slight caramel note, while cinnamon and a handful of chopped walnuts bring texture and depth to each bite. The batter comes together in two bowls with minimal fuss, and folding gently keeps the crumb soft rather than dense. It bakes up into a loaf that slices cleanly and holds together beautifully, whether you're serving it plain or toasted with a pat of something creamy. This one is a solid pick for an added salt kitchen, letting the banana and cinnamon flavors take center stage without relying on a heavy hand of seasoning. It's the kind of quick bread you'll want to keep on repeat, freezer stash included.
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Learn more →10 servings
Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides.
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
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