Ripe, deeply mashed bananas bring natural sweetness and moisture to this loaf, while a quick flax egg keeps the crumb tender and holds everything together beautifully. Melted vegan butter and a splash of plant-based milk round out the batter, and a warm hit of cinnamon plays nicely against the toasted walnuts folded in at the end. The bananas mash down to near-smooth perfection, the wet and dry ingredients come together with just a few gentle folds, and the whole thing bakes up into a deep golden loaf with a clean, moist crumb. It's the kind of low-effort, high-reward bake that fills the kitchen with that classic banana-bread smell while it's still in the oven. Slice it thick, let it cool just enough to hold together, and this one slots easily into a dairy free 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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