Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, letting it overhang for easy lifting. Lightly oil the sides.

Make the flax “egg”: In a small bowl, stir the ground flaxseed with warm water. Set aside for 5–10 minutes until thickened and gel-like.

Mash the bananas: In a large mixing bowl, mash the bananas until mostly smooth with a few small lumps. You should have about 1 1/4 cups.

Whisk in wet ingredients: Add oil, coconut sugar, maple syrup, vanilla, and the thickened flax mixture. Whisk until glossy and well combined.

Combine dry ingredients: In a separate bowl, whisk the gluten-free flour, baking soda, baking powder, salt, and cinnamon. This helps prevent clumps and ensures even rise.

Bring it together: Add the dry mixture to the banana bowl. Pour in the plant milk. Stir gently with a spatula until just combined. Do not overmix; a few streaks of flour are okay.

Fold in extras: If using nuts, chocolate chips, or fruit, fold them in lightly. Aim for even distribution without heavy stirring.

Fill the pan: Scrape the batter into the prepared loaf pan. Smooth the top with the back of a spoon. For a pretty finish, you can sprinkle a few oats or nuts on top.

Bake: Place on the center rack and bake 50–65 minutes. Start checking at 50 minutes. It’s done when the top is deep golden and a toothpick in the center comes out clean or with a few moist crumbs (not wet batter).

Cool properly: Let the loaf cool in the pan for 10–15 minutes. Use the parchment to lift it onto a wire rack. Cool for at least 1 hour before slicing to set the crumb.