Ingredients

2 cups unbleached all-purpose flour, plus more for dusting pan

1 1/4 cups walnuts, chopped coarse

3/4 cup sugar

3/4 tsp baking soda

1/2 tsp salt

3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2

cups)

1/4 plain yogurt

2 large eggs, beaten lightly

6 tbsp unsalted butter, melted and cooled

1 tsp vanilla extract

Preparation

(makes one 9 inch loaf)

  1. Adjust oven rack to lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9 by 5 inche loaff pan; dust with flour, tapping out the excess.
  2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
  3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.
  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. Cook in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with platic wrap and stored at room temperature for up to 3 days.)