Ripe mashed bananas bring natural sweetness and moisture to this loaf, balanced with a touch of cinnamon and canola oil for richness in every slice. The batter comes together in two bowls and just a few minutes of whisking, then gets folded gently so the crumb stays tender rather than dense. Chopped walnuts add a welcome crunch if you like a little texture against the soft interior. It bakes up into a deep golden top that springs back when pressed, with a center that stays moist for days if you wrap it well. This is the kind of straightforward, comforting loaf that fits easily into a plant-based kitchen, and it's a solid pick for a vegan-friendly breakfast or afternoon snack. Slice it thick, toast it if you're feeling fancy, and enjoy.
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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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