Preheat oven to 350ºF

Place chopped walnuts on a sheet pan and place them in the oven for 8-10 minutes; check them frequently so they don’t burn.

Remove the walnuts from the oven and allow them to cool.

Mix the flour, baking soda, flaxseed, and salt and set aside.

Mix the vegetable oil, Greek yogurt, eggs, and Nocello and set aside.

Put bananas and sugar in a mixing bowl and beat with a whisk until well incorporated.

Add oil, yogurt, and egg mixture to the banana mixture and continue mixing until well combined.

Add wet ingredients to the flour mixture. Mix using a rubber spatula or wooden spoon until the dry ingredients are absorbed. Don’t over-mix.

Fold the walnuts into the batter.

Pour batter into two 7 ¾ x 3 ¾ x 2 loaf pans that have been sprayed with Pam.

Make sure the batter is evenly distributed between the two pans for even baking.

Bake at 350ºF for 40 to 50 minutes. Rotate the pan about halfway through baking.

Loaves should be slightly moist in the center; they will continue to cook as they cool.

Allow banana bread to cool in the pan on a wire rack for 15 minutes before trying to remove them from the pan.

After removing them from the pan, allow them to cool on a wire rack.