Deeply mashed ripe bananas bring natural sweetness and moisture to this loaf, while a flax-and-water gel does the binding work you'd expect from egg in a classic quick bread. Melted vegan butter and a splash of plant-based milk keep the crumb rich and soft, and a hit of cinnamon and vanilla rounds out the flavor with warm, cozy notes. Folded-in walnuts add a nice bit of crunch against the tender interior, though they're easy to skip if you prefer a smooth slice. The batter comes together in two bowls with minimal fuss, and a slow bake gives you a deeply golden top and a moist, clean-sliced center. It's a comforting loaf that fits neatly into a wheat free kitchen, perfect with your morning coffee or as an afternoon treat.
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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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