Ripe, well-mashed bananas bring natural sweetness and deep moisture to this loaf, balanced with a touch of cinnamon and a splash of vanilla for warmth in every bite. Folding the batter gently keeps things tender rather than dense, and a handful of chopped walnuts adds a nice bit of crunch if you want it. The result is a deep-golden crust with a soft, springy crumb that holds together beautifully once fully cooled and sliced. It's the kind of easy, one-bowl bake that works for breakfast, an afternoon snack, or dessert with a smear of butter. This one is a solid pick for a gluten free kitchen, no special equipment or techniques required beyond a loaf pan and a wire rack.
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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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