Ripe mashed bananas bring natural sweetness and moisture to this classic loaf, while a warm hit of cinnamon rounds out every bite. The batter comes together in two bowls with minimal fuss — just whisk, fold, and pour, no mixer required. Chopped walnuts fold in for a bit of crunch against the soft, tender crumb, though they're easy to skip if you prefer it smooth. A long, slow bake gives the top that deep-golden color and a light spring when pressed, with a center that stays moist and dense in all the right ways. This one slices beautifully once fully cooled, making it a great grab-and-go breakfast or afternoon snack. It's a comforting, reliable bake that fits right into a vegetarian kitchen.
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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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