Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, balanced with a touch of cinnamon and a good glug of oil to keep every slice soft for days. The batter comes together in two bowls with a simple whisk-and-fold method, so there's no fuss and no special equipment needed. Chopped walnuts add a welcome crunch against the tender crumb, though they're easy to leave out if you'd rather keep things smooth. A long, slow bake gets the top deep golden and gently domed, with a toothpick-clean center and that classic springy touch when pressed. It cools right in the pan before slicing, giving the crumb time to set into that dense, moist texture banana bread is known for. This one's a solid pick for a wheat free kitchen, and it keeps well on the counter for easy snacking all week.
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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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