Ripe, well-mashed bananas bring natural sweetness and a soft, moist crumb to this classic loaf, while a touch of canola oil keeps every slice tender for days. Cinnamon warms up the batter and chopped walnuts add a nice bit of crunch if you like a little texture in every bite. The whole thing comes together in two bowls with a simple whisk-and-fold method — no mixer required — before baking into a deep golden top that springs back when you press it. It slices clean once fully cooled, making it a great make-ahead option for breakfast or an afternoon snack. This is a solid pick for an egg free kitchen, and it's easy enough to bake on a whim whenever the bananas on your counter start looking a little too ripe to eat plain.
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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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