Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.

Mash the bananas: In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps.

Whisk in wet ingredients: Add the oil, brown sugar, and vanilla. Whisk until the mixture looks glossy and well combined.

Combine dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt until evenly mixed.

Bring it together: Add the dry ingredients to the banana mixture. Stir gently with a spatula until just combined. If the batter seems very thick, fold in 2–3 tablespoons of plant milk until it’s spreadable but not runny.

Fold in walnuts (optional): Gently stir in the chopped walnuts and any other add-ins.

Fill and smooth: Scrape the batter into the prepared pan and smooth the top. For a subtle crunch, sprinkle a little turbinado sugar on top.

Bake: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.

Cool: Let the loaf cool in the pan for 10–15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely before slicing.

Slice and enjoy: Use a serrated knife for clean slices. Serve plain or with vegan butter or nut butter.