While some people insist on chocolate in their banana bread, I much prefer nuts—walnuts, to be exact. They’re a buttery, crunchy counterpart to the sweet and tender crumbs of the classic quick bread. This particular version is packed with them. Combined with a boost of flavor from brown butter and some extra moisture, thanks to a generous spoonful or two of yogurt, this is sure to be a banana bread recipe you’ll turn to again and again.
Tips for Making Walnut Banana Bread Reach for your speckled bananas. The riper the bananas, the better when it comes to banana bread. It’ll result in a deeper banana flavor. However, if your bananas show any signs of mold or smell off, they shouldn’t be used. Use a lot of walnuts, but not too many. While testing, we confirmed that 2/3 cup is perfect. It’s a generous amount that ensures you’ll get walnut in every bite without having the loaf fall apart when sliced. Toast the walnuts. Toasting the nuts before adding them to the batter draws out their deep, earthy flavor. Banana Walnut Bread
Serves 8 to 10; makes 1 (9-by-5-inch) loaf…