Ripe mashed bananas and a flax egg gel come together into a rich, tender batter, swirled with a ribbon of cinnamon and sugar that bakes into a golden, marbled loaf. Melted vegan butter and a splash of plant-based milk keep every slice moist and soft, while the cinnamon paste creates that irresistible bakery-style swirl running through the center. The top bakes up deep golden brown and springs back to the touch, with a crumb that's dense enough to hold together but still light on the fork. It slices beautifully once fully cooled, showing off that swirl in every piece — great for breakfast, an afternoon snack, or dessert with a warm cup of coffee. This one is a genuinely solid pick for a gluten free banana bread craving, no fuss required.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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