Preheat the oven to 180C/350F. Grease and line a loaf pan with parchment paper.
In a high speed blender, combine your bananas, sugar, and oil, until smooth. Fold through the flour, baking powder, and cinnamon until combined.
Transfer the batter into the lined loaf pan and place it in the oven and bake for 40-45 minutes, or until a skewer comes out mostly clean.
Remove the banana bread from the oven and let it cool completely, before removing it, slicing, and serving.
* Or any neutral flavored oil** Or white or coconut sugar*** If you'd like this recipe to be gluten free, use a gluten free self rising flour. TO STORE: Eggless banana bread will keep at room temperature for up to 3 days or refrigerated for up to one week. If you keep it at room temperature, add a piece of paper towel on top to keep it extra moist.TO FREEZE: Place leftover slices of the banana bread in a ziplock bag (or shallow container) and store it in the freezer for up to 2 months.TO THAW: Either zap in the microwave for 45 seconds or bring it to room temperature.