Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, while a flaxseed gel adds a subtle nutty depth and helps hold everything together as it bakes. Brown sugar and a hit of cinnamon give the crumb that classic warm, caramelized flavor, and a handful of chopped walnuts folded in at the end brings welcome crunch to every slice. The batter comes together in two bowls with minimal fuss, then bakes low and slow until the top turns deep golden and springs back to the touch. Once it's cooled on the rack, you get clean, tender slices that hold their shape beautifully — no crumbly mess. It's a comforting, easy loaf to bake on repeat, and it slots neatly into a gluten free kitchen without any fuss.
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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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