If you would like to make this recipe gluten free, swap out the all-purpose flour for equal amounts of a gluten-free flour blend.
- 2 tablespoons flaxseed meal
- 1/2 cup plus 2 tablespoons almond milk
- 2 to 3 very ripe bananas, peeled
- 1/3 cup walnut, coconut or avocado oil
- 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
1 Preheat the oven to 350°F. Line a 4x8-inch loaf pan with parchment paper, long enough so that it hangs over the edges and creates a sling. (This will help facilitate easy removal.)
2 Make the flax egg: In a small bowl, combine the flaxseed meal with the almond milk. Let rest until thickened while you measure everything else.
3 Make the batter: In a large mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the oil into the mashed bananas. Add the sugar, flax egg, and vanilla. Finally, stir in the flour, baking soda, and salt.
4 Bake the bread: Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour, until a toothpick or cake tester inserted into the center comes out clean.
5 Cool and serve: Remove the bread from the oven and let cool in the pan for a few minutes. Then, using the excess parchment hanging over the edges as handles, remove the banana bread from the pan, and let cool completely before serving. Slice and serve.