Ripe mashed bananas bring natural sweetness and moisture to this loaf, mixed with canola oil, sugar, and a splash of vanilla for a rich, tender crumb. Cinnamon adds warmth throughout, while a fold of chopped walnuts gives every slice a satisfying crunch if you choose to add them. The batter comes together quickly in two bowls with a simple whisk-and-fold method, then bakes low and slow until deep golden brown with a top that springs back to the touch. A short rest in the pan followed by a full cool on the rack keeps the crumb soft and easy to slice cleanly. This is a comforting, everyday loaf that works well for a dairy free kitchen, whether you're slicing it for breakfast or packing it up as a snack. It's the kind of banana bread that disappears fast, one warm slice at a time.
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Learn more →10 servings
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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