Preheat the Oven: Set your oven to 350°F. Lightly coat a 9-by-5-inch loaf pan with cooking spray to prevent sticking.

Prepare the Flaxseed Mixture: In a small bowl, stir together the water and flaxseed meal. Let this sit for a few minutes to thicken – it acts as a plant-based egg substitute.

Mix the Wet Ingredients: In a medium bowl, whisk together the almond milk, sugar, oil, vanilla extract, and thickened flaxseed mixture. Stir in the mashed bananas until the mixture is smooth.

Mix the Dry Ingredients: In a large bowl, combine the white whole-wheat flour, baking powder, cinnamon, and salt.

Combine the Batter: Add the wet ingredients to the bowl of dry ingredients. Stir gently until just combined. Avoid overmixing, as this can make the bread dense. If you’re adding chocolate chips, gently fold them in at this stage.

Bake the Bread: Transfer the batter to the prepared loaf pan and spread it out evenly. Bake for about 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. We recommend waiting at least an hour before slicing to ensure the texture sets perfectly.