Preheat the oven to 175°C (350°F) conventional heat. Line a loaf pan with parchment paper or use a silicone loaf pan.
Mash the banana in a large bowl and combine it with the wet ingredients: eggs, low-fat Greek yogurt, and applesauce. Stir until smooth and well combined.
In a separate bowl, combine the dry ingredients: whole wheat flour, baking powder, baking soda, cinnamon, and a pinch of salt. Mix well to ensure the leavening agents are evenly distributed.
Add the dry ingredients to the wet mixture and stir briefly until you have a smooth batter. Avoid overmixing to keep the bread light and fluffy.
Pour the batter into the prepared pan and smooth the top. Sprinkle the walnuts evenly over the top.
Bake the banana bread in the center of the oven. Do not open the oven during the first 40 minutes, allowing the bread to rise properly.
After about 50–60 minutes, check if the banana bread is done. Insert a toothpick into the center, if it comes out clean or with a few dry crumbs, the bread is ready. The top should be lightly golden brown, and the bread should spring back when gently pressed.If the top is already nicely browned but the inside isn’t fully cooked yet, loosely cover the banana bread with aluminum foil and continue baking until completely done.
