Batter
All-Purpose Flour	g
Baking Soda	tsp
Kosher Salt	tsp
Ground Cinnamon	tsp
Butter	g
Brown Sugar	g
Eggs
Vanilla Extract	tsp
Greek Yoghurt	g
Banana
Walnuts	g
Topping
Butter	tsp
Maple Syrup	tbsp
Walnuts	g

1. Preheat oven to 180°C and grease a 25x10cm loaf pan. Line the pan with a strip of parchment paper leaving an overhang to easily lift out the bread.
2. Peel the bananas and mash them in a bowl with a fork.
3. Combine flour, baking soda, salt, and cinnamon. Set aside.
4. 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. Add eggs, one at a time, mixing 20 seconds after each addition. Add vanilla extract and yogurt, mix until incorporated. Add mashed bananas and mix until combined.
5. 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.
6. For the topping, melt butter over medium heat in a small pan. Stir in the maple syrup and whisk to combine. Add walnuts and cook for 1-2 minutes, stirring constantly, until the mixture thickens. Distribute the topping evenly on top of the batter.
7. 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.
8. 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.

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