Preheat your oven to 350°F (175°C) to ensure even baking.
Grease your loaf pan with butter or line it with parchment paper.
In a medium bowl, combine the flour, baking soda, and kosher salt. Whisk together and set aside.
In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
Add the beaten eggs to the butter and sugar mixture and mix until fully incorporated.
Mash the overripe bananas in a separate bowl, then fold into the wet ingredients, blending well but keeping some texture.
Gradually add the dry mixture into the wet mixture, stirring gently with a rubber spatula until just combined.
Fold in the chopped walnuts, ensuring even distribution throughout the batter.
Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick comes out clean.
Once baked, let the banana bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
