Step 1

Preheat the oven to 350°F (180°C) and grease a 9x5-inch loaf pan. Line the pan with a strip of parchment paper leaving an overhang to easily lift out the bread.

Step 2

Combine flour, baking soda, salt, and cinnamon. Set aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together for about 4 minutes until light and fluffy.

Step 4

Add eggs, one at a time, mixing 20 seconds after each addition.

Step 5

Add vanilla extract and yogurt, mix until incorporated.

Step 6

Add mashed bananas and mix until combined.

Step 7

With a rubber spatula, mix in the flour mixture until just incorporated and no flour pockets remain. Fold in the nuts and transfer the batter to the prepared pan.

Step 8

Make the topping: In a small pan, melt butter over medium heat. Stir in honey (or maple syrup) and whisk to combine. Add chopped walnuts and cook for 1-2 minutes, stirring constantly, until the mixture thickens.

Step 9

Distribute the topping evenly on top of the batter.

Step 10

Bake for 55-65 minutes or until a toothpick inserted into the center of the bread comes out clean. Cover pan with aluminum foil after 30 minutes.

Step 11

Let the bread cool in the pan on a cooling rack for 5-10 minutes. Then lift the bread out of the pan and let cool completely on the rack.