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1. Preheat the oven to 350°F. Lightly grease an 8x8 inch square baking pan or line it with parchment, leaving some overhang for easy lifting.
0.2 cup neutral oil (such as canola or sunflower)
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2. In a large bowl mash the bananas and avocado until very smooth with almost no lumps.
2 piece ripe bananas,
0.2 piece ripe avocado
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3. Whisk in the granulated sugar, brown sugar, oil, egg, and vanilla extract until the mixture looks thick, glossy, and well combined.
0.5 cup granulated sugar,
0.2 cup light brown sugar, packed,
0.2 cup neutral oil (such as canola or sunflower),
1 piece large egg,
1.5 tsp vanilla extract
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4. In a separate medium bowl whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until evenly mixed.
1.5 cup all-purpose flour,
1 tsp baking powder,
0.5 tsp baking soda,
0.5 tsp fine salt,
1 tsp ground cinnamon
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5. Add the dry ingredients to the wet mixture and gently stir while pouring in the milk, mixing just until you no longer see dry flour. Do not overmix.
1.5 cup all-purpose flour,
1 tsp baking powder,
0.5 tsp baking soda,
0.5 tsp fine salt,
1 tsp ground cinnamon,
0.5 cup milk (dairy or plant-based)
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6. Scrape the batter into the prepared pan and smooth the top. Sprinkle the chopped walnuts evenly over the surface if using.
0.2 cup chopped walnuts (optional garnish)
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7. Bake on the center rack for 25 to 30 minutes, until the top is set, lightly golden at the edges, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
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8. Let the cake cool in the pan on a rack for at least 15 minutes before lifting out and cutting into 9 squares. Serve slightly warm or at room temperature.
