Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, balanced with maple syrup and a touch of vanilla for warmth. Oat flour gives the crumb a hearty, tender texture that's a little different from a standard wheat loaf, and a good glug of neutral oil keeps every slice soft for days. Cinnamon adds cozy depth throughout, while chopped walnuts fold in for optional crunch if you want it. The batter comes together in two bowls with minimal fuss, then bakes low and slow until deep golden and set through the center. Cooling it fully on a rack before slicing helps the crumb firm up so it cuts cleanly rather than crumbling. It's a comforting, everyday loaf that fits neatly into a vegan baking rotation.
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Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a large bowl, mash the bananas with a fork or potato masher until nearly smooth with only small lumps remaining.
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