I started out with Angela Harnett's "banana breakfast loaf" from the Mail Online, but I've made a lot of changes since then. Don't expect a domed loaf, but it's easy to bring together with no electric appliances necessary. You can grind the nuts coarsely in a food processor (no more than 4 or 5 pulses), or with a mortar and pestle, or you can put them in a plastic bag and whack them a bit with the bottom of a heavy skillet or a meat pounder. —durun99
(1¼ cups) whole grain spelt flour, such as Bob's Red Mill
(¾ cup) coarsely ground pecans or walnuts (see note)
fine sea salt
freshly ground nutmeg
peeled banana, from 2 medium, ripe (only just beginning to turn spotty brown) bananas (~340 grams/12 ounces unpeeled)
Place a rack in the center of the oven; heat to 350 degrees. Spray a one-pound (8½-by-4½-inch) loaf pan with nonstick spray.
In a medium bowl, whisk the dry ingredients together.
Using a potato masher or a fork, mash the bananas with the egg and vanilla in a large bowl. Gently whisk in the sugars, yogurt, and coconut oil or butter until just blended; don’t liquefy the banana. Dump in the dry ingredients and stir with a silicone spatula until just mixed.
Scrape the batter into the prepared loaf pan. Bake until the bread is well-browned, springy to the touch, and a thin-bladed knife (like a paring knife) inserted into the center comes out batter-free, about 45 minutes. An instant-read thermometer inserted into the center should register ~200 to 205°F when the bread is baked through.
Transfer the pan to a wire rack. Let cool for 15 minutes, then turn the bread out onto the rack to cool completely. Store leftover bread, tightly wrapped in foil, for up to 3 days at room temperature or 1 week in the fridge. Makes one small-ish loaf.