Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, while a simple flaxseed-and-water gel adds structure and a subtle nutty depth. Brown sugar and a good hit of cinnamon keep the flavor warm and cozy, and folding the batter just until combined is what gives the crumb its tender, springy texture. A handful of chopped walnuts adds crunch if you want it, but the loaf is just as good without. Baked until deep golden and set in the center, it slices cleanly and keeps beautifully on the counter for days. This one is a solid pick for a lactose free kitchen, no complicated technique required, just classic banana bread comfort in every slice.
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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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