Mashed banana forms the tender base of this loaf, whisked with melted coconut oil, cane sugar, and a splash of plant-based milk before warm cinnamon folds in for depth. Ground flaxseed does the work here, thickening into a gel that holds the batter together and keeps the crumb soft and moist without any hint of dryness. Chocolate chips get folded straight into the batter and scattered over the top, so every slice comes out studded with melty pockets of chocolate and a deep-golden, slightly crackled crust. It bakes up thick and bakery-style, with edges that pull cleanly from the pan and a center that stays rich and fudgy. This is an easy one to reach for when you want a classic banana bread that happens to work perfectly for an egg free kitchen. Slice it thick, eat it warm, and don't be surprised if it disappears in a day.
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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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