- 2 cups unbleached all-purpose flour, plus more for dusting the pan
- 1 1/4 cups walnuts, coarsely chopped
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
- 1/4 cup plain yogurt
- 2 large eggs, beaten lightly
- 3/4 stick (6 tablespoons) unsalted butter, melted and cooled, plus more for the pan
- 1 teaspoon vanilla extract
Adapted from leitesculinaria.com
1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Butter the bottom and sides of a 9 by 5-inch loaf pan. Dust the pan with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Transfer to a plate and let cool.
3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl.
4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)