Best Vegan Banana Bread

Preheat the oven to 375°F (190°C) and grease a 9x5-inch loaf pan. Line it with parchment paper for easy removal.

In a blender, mash the ripe bananas, almond milk, mashed avocado (or applesauce), coconut sugar, apple cider vinegar, ground flaxseed, vanilla extract, and baking soda until smooth. The flaxseed will act as a binding agent in place of eggs, creating a moist crumb.

In a separate bowl, whisk together the gluten-free flour, ground cinnamon, and ground nutmeg.

Combine the wet ingredients with the dry ingredients, and mix until a dough forms. Fold in the chopped walnuts (if using).

Transfer the dough to the prepared loaf pan, spreading it evenly to the edges.

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Remove it from the oven and let it cool in the pan for 10 minutes.

Transfer the banana bread to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.