Preheat the oven to 350°F/180°C and line a bread loaf pan with parchment, spraying lightly with oil. Set aside. Make sure that the oven rack is set for the middle or lower third of the oven.
Mash the bananas and make the flax egg. Into a large bowl, mash the bananas with a fork or potato masher. If the bananas don’t mash easily, add a splash from the oil to help them mash down. Into a mug, add the flax seeds and hot water. Let it gel together for about 5 minutes.
Mix the wet ingredients. Into the large bowl with the bananas, add the wet ingredients of the sugar, brown sugar, plant based milk, oil, vanilla, and flax seed egg. Using a whisk, mix until fully combined.
Add the dry ingredients. Into the same bowl, add the flour, baking soda, baking powder, cinnamon, and salt. Switch to a spatula and fold together, making sure to scrape the sides of the bowl as needed. Mix until fully combined.
Bake. Bake uncovered for 65 to 70 minutes or until a toothpick inserted into the center of the loaf pulls out mostly clean. A few moist crumbs are okay. If the bread is browning too quickly, after 45 minutes you can loosely tent with a sheet of aluminum foil.
Cool. Remove the bread from the oven and set onto a wire cooling rack but do not remove the bread itself from the hot loaf pan. Let the bread rest in the hot pan for a good hour. Then, you can remove the loaf from the now cooled pan and let it rest on a cutting board for an additional 30 minutes. Then, slice and serve and enjoy!!
