Ripe mashed bananas bring natural sweetness and moisture to this loaf, mingling with warm cinnamon and a splash of vanilla for that classic bakery-style aroma. Canola oil keeps the crumb soft and rich without weighing it down, and a fold of chopped walnuts adds a satisfying crunch in every slice. The batter comes together in two bowls with minimal fuss, then bakes low and slow until the top turns deep golden and the center sets into a tender, springy crumb. Cooling it fully before slicing is the secret to clean, bakery-worthy pieces every time. This one's an easy favorite to keep in a lactose free baking rotation, perfect for breakfast, snacking, or an afternoon coffee break.
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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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