• Preheat your oven to 375°F / 191°C. Lightly grease an 8"x4" loaf pan with baking or cooking spray. A 9"x5" loaf pan can be used but will not rise as tall.

Ingredient Prep

• Grind the flaxseeds using a blender, food processor, or mortar & pestle. Pour into a small dish and add 2 Tbsp of cold water. Stir and let sit.
• Add almond milk and vinegar to a liquid measuring cup. Stir and let sit.

For the Bread

• Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
• Mash bananas in a large mixing bowl until small chunks remain. Add in the melted coconut oil, and stir to combine well. Stir in the sugars, vanilla extract, flaxseed mixture, and cinnamon. Stir in the almond milk/vinegar mixture until all ingredients are thoroughly combined.
• Fold half of the flour mixture into the banana mix until mostly combined and a few streaks of flour remaining. Fold in the remaining flour along with the walnuts (if using) until just combined.
• Pour the batter into the prepared loaf pan, and top with additional walnuts--if using. Bake on the center rack of your oven for 50-60 minutes until the center is set and springs back when lightly touched. A digital thermometer inserted into the center should read 190°F / 88°C. Let the loaf cool completely before removing it from the pan and serving.