This banana bread checklist is short and simple: no meat, poultry, fish, or gelatin anywhere in sight, which makes it an easy yes for a vegetarian kitchen. Ripe mashed bananas and a homemade flax gel give the crumb its moisture and gentle lift, while brown sugar and a whisper of cinnamon add warmth to every slice. The dry ingredients fold in with just enough mixing to keep the loaf tender, and a handful of chopped walnuts brings a satisfying crunch if you want it. Baked until deep golden and springy on top, this loaf slices cleanly and keeps beautifully on the counter for days. It's a comforting, no-fuss bake that fits right into a vegetarian rotation, whether you're serving it for breakfast or an afternoon snack.
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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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