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Preheat the oven to 350°F (175°C). Grease a loaf pan (9x5 inch loaf pan).
Add the walnuts on a rimmed baking sheet, slide in the oven and toast until fragrant, 5 to 10 minutes. Let cool.
In a large bowl, combine the flour, walnuts, brown sugar, baking soda and salt. In a medium bowl, stir the mashed bananas, yogurt, eggs, butter and vanilla with a spoon. Add rum, if using. Lightly fold the banana mixture into the dry ingredients with a rubber spatula, mixing just until combined. The batter should be thick and chunky. Scrape the batter into the loaf pan.
Bake the banana bread until the surface appears golden brown and a cake tester inserted in the center comes out clean, about 55 minutes. Let cool the banana bread in the pan for 5 minutes. Remove from the loaf pan, slice and serve warm.