Coconut oil, ground flaxseed, and almond milk keep this eggless, dairy-free banana bread nice and moist.
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.