Very ripe mashed bananas bring natural sweetness and moisture to this loaf, while ground flaxseed gelled with water adds a boost of texture and helps hold everything together. A warm hit of cinnamon and a splash of vanilla round out the flavor, and the crumb bakes up tender with a deep-golden, springy top. Chopped walnuts fold in for optional crunch, giving every slice a little contrast against the soft interior. It's a straightforward one-bowl bake, easy to pull together on a weekday morning or slice up for an afternoon snack. This version fits neatly into an added sugar free routine without sacrificing that classic banana bread flavor everyone loves.
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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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