Preheat the oven to 350 ºF/180ºC, and lightly grease a standard bread loaf pan (8 x 4 inch / 20 x 10 cm) with margarine or vegetable oil.

To make the flaxseed egg, combine the 2 tablespoons of flaxseed meal with ¼ cup plus 1 tablespoon of water, in a large mixing bowl. Mix with a spatula or spoon and let set for 5 minutes to thicken and become a gel.

Next, in the bowl of a food processor or blender, combine the soften pitted dates, vegan milk and vanilla extract. Process until you get a pourable paste, scraping down the bowl to incorporate all the dates.  

Then, add the date paste, sugar, bananas and vegetable oil to the flaxseed mixture. Mix until smooth. 

Add the flour and the baking powder, stirring just until well combined.

Spoon the batter evenly into the prepared pan and bake on the middle rack for 55-60 min or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the banana bread to cool completely in the pan.

Cover and keep at room temperature for 2 days or in the refrigerator for 1 week.