In a sauce pot bring the two cups of milk to a boil, watch carefully. Reduce the heat to medium and add in the quarter teaspoon of kosher salt and the oats. Stir occasionally for 10 to 15 minutes or until the oatmeal reaches the consistency you prefer. Cover with a lid and remove off of the burner and set aside.

Meanwhile in a 10 inch skillet toast a half cup of walnuts that have been broken by hand into smaller pieces. Toast for a few minutes, tossing them to keep them from burning. Remove the walnuts to a small plate once they are fragrant.

In the same pan over medium heat, melt two tablespoons of unsalted butter, two tablespoons of dark brown sugar and a pinch of kosher salt. Stir until the sugar has melted and starts to bubble. Add in the sliced bananas and let them sit in the bubbling brown sugar and butter for a minute or two. Flip and repeat until the sugar mixture has thickened. Add the walnuts back in and toss.

Add a few of the bananas among 4 small bowls, top with oatmeal and more of the bananas.