Mashed ripe bananas bring natural sweetness and moisture to this loaf, balanced with organic cane sugar and a warm hit of cinnamon in every slice. The flax egg gives the batter structure and a lovely tender bind, while a splash of plant-based milk keeps the crumb soft and rich. Folded together just until combined, the batter bakes into a deep golden loaf with a moist, fluffy interior and a slightly crisp top — chopped walnuts add a great optional crunch throughout. It's the kind of comforting, everyday bake that works beautifully for anyone watching their sodium intake, since it's built from simple, wholesome pantry staples rather than salty add-ins. Slice it warm with a smear of your favorite spread, or let it cool completely for clean, bakery-style slices. Either way, this one's a keeper for a low-sodium baking rotation.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with vegan butter or a neutral oil, then line the bottom with a strip of parchment paper.
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5–10 minutes until the mixture thickens to a gel.
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