Ripe mashed bananas bring natural sweetness and moisture to this loaf, mingling with warm cinnamon and a splash of vanilla for that classic cozy flavor. The batter comes together in two bowls and folds together quickly, with chopped walnuts stirred in for a bit of crunch in every slice. It bakes up into a deep-golden, tender crumb that springs back lightly when pressed, and a full hour in the oven gives it that perfect bakery-style rise. Cooling it completely on a wire rack before slicing keeps the texture soft and moist all the way through. This is an easy one to bake on repeat for anyone watching their added salt intake, since the flavor here comes from the fruit and spice, not a heavy hand with the shaker.
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Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and set aside.
In a large mixing bowl, whisk together the mashed bananas, canola oil, sugar, eggs, milk, and vanilla extract until smooth and well combined.
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