Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, while a flaxseed gel steps in to bind everything together with a subtle nuttiness. Cinnamon and vanilla warm up the batter, and a handful of chopped walnuts adds a satisfying crunch to every slice, if you go that route. The batter comes together in two bowls with minimal fuss, then bakes low and slow until the edges turn deep golden and the center sets into a soft, tender crumb. Since this recipe is built on plant-based milk from the start, it's a naturally solid pick if you're avoiding lactose. Let it rest before slicing and you'll get clean, bakery-style cuts perfect for breakfast or an afternoon snack. It's the kind of banana bread that disappears fast, no matter who's at the table.
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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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