Preheat oven to 325°F (160°C) and place rack in the center.

Cut butter into chunks and place in a large mixing bowl with sugar and brown sugar.

Beat butter and sugars with an electric mixer until light and fluffy.

Ensure butter is fully integrated into the sugar mixture.

Add eggs and applesauce to the bowl and mix until smooth.

Mash bananas in a small bowl until smooth.

Add mashed bananas, Greek yogurt, and vanilla to the wet ingredients.

Stir wet ingredients with a spatula until smooth.

Sift flour, baking soda, cinnamon, salt, cloves, and nutmeg in a medium bowl.

Gently fold dry ingredients into the wet ingredients to form a thick batter. Avoid overmixing.

Fold in chopped walnuts.

Grease two 8 1/2 x 4 1/2 inch loaf pans with nonstick cooking spray.

Divide batter evenly between the two prepared pans.

Bake for 45-55 minutes, rotating halfway through, until golden brown and a toothpick inserted into the center comes out clean.

If the top browns too quickly, cover with foil.

Remove loaves from the oven.

Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Serve warm.

Wrap leftover bread tightly to keep moist and store in the refrigerator.