Ripe mashed bananas and a flaxseed gel give this loaf its deep flavor and moist, tender crumb, while brown sugar and a hit of vanilla round out the warmth of cinnamon in every slice. The batter comes together in two bowls with simple pantry staples, then bakes up into a deep-golden top that springs back when pressed — no fuss, no fancy equipment required. Toasted walnuts folded in add a nice bit of crunch if you want it, though the loaf is plenty good on its own. It slices cleanly once fully cooled, making it an easy make-ahead breakfast or snack. This one's a genuinely satisfying pick to keep in your wheat free baking rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
