Ripe, deeply mashed bananas do all the heavy lifting here, giving this loaf its natural sweetness and that soft, moist crumb everyone loves in a good banana bread. A flaxseed-and-water gel stands in for eggs, whisked right into the banana base along with melted coconut oil, plant-based milk, and a hit of vanilla for depth. Warm cinnamon runs through the batter, and a gentle fold with flour and baking soda keeps the texture tender rather than dense. The top bakes up deep golden and slightly cracked, with edges that pull cleanly from the pan once it's rested on the rack. It slices beautifully once fully cooled, showing off that rich, banana-forward crumb in every piece. This one's a genuinely solid pick if you're keeping an eye on added sugar, since the banana itself brings all the sweetness the loaf needs.
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Learn more →10 servings
Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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