Prep the pan and oven. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.

Toast the nuts. Spread the chopped nuts on a baking sheet and toast for 6–8 minutes, until fragrant. Let them cool. Toasting adds deeper flavor and keeps the nuts crunchy in the loaf.

Mix the dry ingredients. In a medium bowl, whisk flour, baking soda, salt, and cinnamon. This prevents clumps and ensures even rise.

Mash the bananas. In a large bowl, mash the bananas until mostly smooth with a few small bits. You want 1 1/2 cups.

Whisk the wet ingredients. Add melted butter, granulated sugar, brown sugar, eggs, yogurt or sour cream, and vanilla to the bananas. Whisk until smooth and glossy.

Combine gently. Add the dry ingredients to the wet bowl. Stir with a spatula until just combined. A few streaks of flour are fine—overmixing can make the bread tough.

Fold in the nuts. Add the toasted nuts and any optional add-ins. Fold lightly to distribute without deflating the batter.

Fill the pan. Pour the batter into the prepared pan and smooth the top. For a bakery look, sprinkle with a little extra chopped nuts or turbinado sugar.

Bake. Bake for 55–70 minutes, until the top is deep golden and a tester inserted in the center comes out with just a few moist crumbs. If the top browns too fast, tent loosely with foil during the last 15 minutes.

Cool properly. Let the loaf cool in the pan for 15 minutes, then lift it out and cool on a wire rack for at least 1 hour. Slicing too soon can make the texture gummy.

Slice and serve. Cut into thick slices for snacks. It’s great plain, or warm it slightly and add a swipe of butter or nut butter.