Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Vegan Banana Bread By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2019 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 2 hrs 15 mins Yield: 1 9-by-5-inch loaf Coconut oil, ground flaxseed, and almond milk keep this eggless, dairy-free banana bread nice and moist. Ingredients ½ cup coconut oil, melted, plus more for pan 2 cups unbleached all-purpose flour, plus more for pan 2 tablespoons ground flaxseed ¾ cup sugar 1 teaspoon baking soda ¼ teaspoon kosher salt ⅓ cup unsweetened almond milk 1 ⅓ cups mashed very ripe bananas (from 3 large) 1 teaspoon pure vanilla extract Directions Preheat oven to 350 degrees. Oil and flour a 9-by-5-inch loaf pan. Sprinkle flaxseed over 1/3 cup water. Let stand until slightly thickened, about 5 minutes. Stir to combine. In a large bowl, whisk together flour, sugar, baking soda, and salt. Stir in oil, almond milk, flaxseed mixture, bananas, and vanilla. Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes. Let bread cool in pan 15 minutes. Remove bread from pan and let cool completely on a wire rack. Store tightly wrapped in plastic, up to 3 days, or freeze, up to 3 months. Emily Kate Roemer Print