Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, balanced with warm cinnamon and a hearty handful of chopped walnuts for crunch in every slice. A flax egg keeps the crumb tender and binds everything together, while a quick whisk-and-fold method means the batter comes together in minutes without overworking it. The result is a deeply moist, golden loaf with a delicate crust that slices beautifully once fully cooled. It's the kind of easy, one-bowl bake you'll want on repeat, and it holds up well whether you're serving it for breakfast or an afternoon treat. This one's a genuinely solid pick for anyone watching added sugar, so you can slice in without a second thought.
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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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