Ripe mashed bananas bring natural sweetness and moisture to this loaf, while a flax egg and plant-based milk keep the batter rich and cohesive without any eggs or dairy in sight. A touch of cinnamon and vanilla warms up every bite, and melted butter alternative folds in for that classic tender crumb banana bread is known for. Chopped walnuts add a satisfying crunch if you want them, though the loaf is plenty soft and flavorful on its own. It bakes up golden on top with a moist, fork-tender center — the kind of quick bread that's just as good the next morning with coffee as it is warm from the oven. Since every ingredient here is plant-based from the start, this one slots easily into a vegetarian kitchen 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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