walnuts (l and 1/2 cups toasted, 1/2 cup to put on top of batter before baking.)
fine sea salt (I used regular table salt)
freshly grated nutmeg (the fresh gated nutmeg, does make a difference.)
eggs, (I let my eggs get to room temperate when using them for baking.)
coarsely mashed ripe bananas
plain whole-milk yogurt
pure vanilla extract
of the walnuts on a large heavy baking sheet. Bake, stirring occasionally, for about 8 minutes, or until the walnuts are toasted and a nut broken in half is golden brown in the center. Let cool, then coarsely chop. Note: The remaining 1/2 cup of walnuts, do not toast, they will be put on top and toast as the bread bakes.