Vegan Banana Bread with Flaxseed and Cinnamon Recipe
Banana bread just got a glow-up with this vegan recipe featuring flaxseed and cinnamon, because why settle for basic? This loaf blends the cozy warmth of cinnamon with nutty flaxseed crunch, creating a wholesome treat that feels indulgent but keeps it healthy. Overripe bananas, a sprinkle of spice, and a flax egg replacement join forces to prove plant-based baking can be comforting and nutritious—without making you feel like you’re chewing on a health textbook. If you want breakfast that’s as clever as it is tasty, this recipe’s got your back, no judgment, just deliciousness.
Vegan Banana Bread with Flaxseed and Cinnamon Recipe
Moist vegan banana bread enriched with cinnamon spice and flaxseed for a nutritious twist.
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease or line the loaf pan.
- Combine flaxseed and water; let sit 5 minutes to thicken (flax egg).
- Mash bananas in a bowl; mix in flax egg, almond milk, maple syrup, coconut oil, and vanilla.
- In another bowl, whisk flour, baking soda, cinnamon, and salt.
- Fold dry ingredients into wet until just combined; don’t overmix.
- Pour batter into pan, smooth top. Bake 50 minutes.
- Cool in pan 10 minutes; transfer to rack to cool completely before slicing.
Notes
Nutritional Values (Per Serving)
- Calories: 235
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Iron: 10%
- Magnesium: 12%
- Potassium: 8%
- Calcium: 6%
- Vitamin E: 5%
Additional Notes/Tips
- Use ripe bananas for natural sweetness and moisture.
- Swap almond milk for any plant-based milk you prefer.
- Add chopped walnuts for extra crunch and nutrition.
- Store airtight at room temperature up to 3 days or freeze slices for longer.
- Serve toasted with vegan butter or nut butter for added yum.
