1/2 cups oatmeal (if using old-fashioned oats, you may want to toss them in the blender and grind them up a bit)
1 1/4 cups walnuts
3/4 cup brown sugar
3/4 tsp baking soda
1/2 tsp salt
3 - 4 large bananas, mashed well (about 1 1/2 - 1 3/4 cups)
1/4 cup plain yogurt (or banana juice and yogurt to make 1/4 cup - use Greek yogurt if you have a lot of juice)
2 large eggs, beaten lightly
3/4 stick unsalted butter, melted and cooled
1 teaspoon vanilla extract
While I set the oven to preheat to 350, I had Sparky twist each whole walnut between his fingers to "chop" it, then he scattered them on a baking sheet. I put them in the oven to toast as it preheated (for about 5 minutes - don't burn them!) Take them out as soon as you smell warm nuttiness and allow them to cool. We then got out our standard loaf pan, sprayed it with cooking spray and set it aside as we prepared the rest of our ingredients.
We measured the dry ingredients into a large bowl: flour, oats, sugar, baking soda, and salt in a large bowl, mixed them well with the walnuts, and set it aside. The remaning ingredients were mixed in a medium bowl until well blended. Then Sparky carefully combined the two mixtures so as not to awaken the gluten in the flour - he mixed only until there were no white clumps and we had a beautiful lumpy batter, which we poured into the loaf pan.