Ripe mashed bananas bring natural sweetness and moisture to this snackable sheet cake, with a warm hit of cinnamon running through every bite. The batter comes together with a flax gel binding everything into a tender, springy crumb, no cracking or hunting for the right texture required. A tangy curdled dairy free milk mixture helps activate the leaveners for a lofty rise, while the frosting whips up thick, glossy, and easy to spread right to the edges of the pan. Sliced into twelve squares, it's an easygoing dessert for potlucks, lunchboxes, or just a slice with your afternoon coffee. This one's a genuinely solid pick for an egg free baking rotation, no asterisks needed.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper.
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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