Sweet, ripe bananas mash down into a thick base that's whisked with melted vegan butter, cane sugar, and a splash of plant-based milk for a moist, tender crumb. A thickened flaxseed gel does the binding work here, so the batter comes together glossy and rich without missing a beat. Warm cinnamon runs through the whole loaf, and a handful of chopped walnuts adds a nice bit of crunch if you want it. The dry ingredients get folded in gently and just until combined, which is the trick to keeping this bread soft instead of dense. It bakes up into a deep golden top with a few moist crumbs clinging to the toothpick when it's done, exactly how banana bread should be. This one is a genuinely solid pick for an egg free kitchen, and it slices beautifully once fully cooled.
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
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
