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1
Preheat oven to 350 degrees (F).
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2
Place bananas (peel left on) onto a baking sheet. Place in preheated oven and bake for 15 minutes. Bananas should be soft and the peels should be dark. Remove from the oven and set aside.
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3
Now reduce the temperature of the oven to 325 degrees (F) and butter (using your reserved butter wrapper) and line a 9 x 5 x 3 inch loaf pan.
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4
Cream the sugar and butter in a large mixing bowl on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition.
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5
In a small bowl, mash the bananas, cinnamon and nutmeg with a fork. Mix in the milk.
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6
In another bowl, whisk together the flour, baking powder, baking soda and salt.
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7
Add the banana mixture to the creamed butter/sugar mixture and mix until combined. Add in the dry ingredients, mixing just until flour disappears.
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8
Pour batter into prepared pan and bake 40-45 minutes.
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9
With ten minutes remaining on the clock, prepare the streusel topping by combining the butter, flour, cinnamon and dark brown sugar in a medium bowl. Using a pastry cutter, blend the ingredients. Add a small pinch of salt, and the chopped walnuts and toss.
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10
After the 40 minutes of bread baking time, remove loaf and sprinkle on topping evenly and bake for 20-25 more minutes or until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for at least 15 minutes.
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11
Slice and spread with honey or serve with ice cream, but I like mine still warm with butter!
