My banana bread recipe is delightful, but it doesn’t do well when adding walnuts. Below is a recipe ideal for a nutty addition. Don’t be lazy; toast those nuts.

Ingredients
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 large eggs
1/2 teaspoon pure vanilla extract
1 stick unsalted butter
1 cup sugar
3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces (10 minutes at 350F)

Sift the flour, baking soda, salt, nutmeg, and cinnamon into a medium bowl and set aside. Whisk the eggs and vanilla together and set aside. Lightly brush a 9- by 5- by 3-inch loaf pan with butter or oil. Preheat the oven to 350 degrees F.

Cream the butter and sugar with a mixer until light and fluffy. Gradually pour the egg mixture into the butter, while mixing, until incorporated. Add the bananas —the mixture will appear to be curdled, but don’t worry.

Hand-mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake until a toothpick inserted into the center of the bread comes out clean, about 55 minutes. Cool the bread in the pan on a rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap to make it even more moist.