Ripe, well-mashed bananas bring natural sweetness and moisture to this snack cake, while a warm hit of cinnamon rounds out the batter without overpowering it. The crumb comes together with a flax gel standing in for the usual binding role, folded gently so it bakes up soft and springy rather than dense. A quick curdled-milk trick helps activate the leavening for a nice, even rise across the pan. Once cooled, the whole thing gets blanketed in a fluffy, spreadable frosting swirled on thick enough to hold its shape when sliced. Sweet, tender, and easy to portion into squares, it's a solid pick for a vegetarian dessert table or lunchbox treat. This one slices cleanly into twelve pieces, so it's built for sharing.
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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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