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Adjust oven rack to lower-middle position.
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Preheat oven to 350F.
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Grease loaf pan or muffin tin - dust with flour and tap out excess.
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Place chopped nuts on baking pan and toast nuts until fragrant, 5-10 minutes. Remove from oven and allow to cool.
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Combine flour, baking soda, salt, cinnamon, nutmeg and toasted nuts in a large bowl.
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Combine sugars and orange zest in a separate bowl then add to flour mixture and mix well.
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With a wooden spoon, combine mashed bananas, yogurt, eggs, melted butter and vanilla.
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Use a rubber spatula to lightly fold the banana mixture into the flour/sugar mixture just until combined. The batter should look chunky and thick.
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Pour the batter into prepared loaf pan or muffin tin.
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Thin-slice two ripe (but NOT overripe) bananas and, if making bread, decorate the top of the banana mixture to your choosing. If making muffins, place 1 banana slice on the top and in the middle of each filled muffin tin. Press down gently.
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Liberally sprinkle the entire top of muffins or bread with coarse, Demerara (or raw) sugar and cinnamon.
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Bake loaf of bread at 350F for 55 minutes or until golden brown and a toothpick inserted in middle comes out clean.
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Bake muffins at 350F for 18-10 minutes.
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(If bananas need more caramelization, take bread/muffins out of oven and set oven to broil.
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Sprinkle bread/muffins with more coarse, raw sugar and cinnamon.
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Set under broiler for 1-2 minutes until bananas are desired color. Watch closely so bananas/muffins don't burn.)
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Cool bread/muffins in pan for 5 minutes then place on a cooling rack.
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Serve immediately or at room temperature.
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The bread/muffins will keep, on the counter, in an airtight container, up to 3 days.
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Enjoy!