• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper, leaving some pieces hanging out on the sides. Slightly oil the paper and pan with oil spray. Set aside.
• Peel the bananas and mash them in a large bowl using a fork or potato masher. Measure the exact amount, packing the banana puree into measuring cups. Set aside in the mixing bowl.
• Stir the oil, vanilla extract until well combined.
• Sift in flour, baking powder, baking soda, salt, and cinnamon.
• Stir with a wooden spoon or silicone spatula until the batter is consistent. If too dry, this can happen if you haven't measured the amount of banana in step 2, then add the optional plant-based milk. Stir to incorporate.
• Fold in chopped nuts if desired, and stir to incorporate.
• Pour the banana bread batter into the prepared loaf pan and bake for 45-50 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean.
• Cool down for 10 minutes in the pan, then transfer to a cooling rack for 2 hours before slicing.

Storage

• Store at room temperature for up to 3 days or up to a week in the fridge in a sealed container. Freeze slices, or entirely, wrapped tightly in foil or in zip-lock bags, and thaw the day before at room temperature.