Ripe, well-mashed bananas bring natural sweetness and deep moisture to this loaf, while a flaxseed-and-water gel does the binding work that keeps every slice tender. Brown sugar and a touch of cinnamon add warmth and a caramelized edge, and a fold of chopped walnuts brings welcome crunch against the soft crumb. The batter comes together in two bowls and bakes low and slow until the top turns deep golden and springs back to the touch. Cooling it fully on the rack before slicing is what gives you those clean, bakery-style pieces rather than a crumbly middle. It's an easy, comforting loaf to have on hand for breakfast or a snack, and it fits neatly into a dairy free baking routine.
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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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