Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5-inch loaf pan with non-stick spray. Set aside.

You can use an electric mixer or mix everything by hand. I like to use an electric mixer because I use it to mash the bananas. Using a handheld or stand mixer fitted with a paddle or whisk attachment on medium-high speed, beat the mashed bananas, applesauce, and eggs together until combined. (Or whisk by hand.) Add the honey, brown sugar, milk, and vanilla extract. Beat on medium-high speed (or whisk) until combined. Set aside.

Whisk the flour, baking soda, cinnamon, and salt together. Pour into the wet ingredients and beat on medium speed (or by hand) until combined. Fold in the walnuts.

Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.

Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing and serving.

Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.