2 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup mashed bananas (2-3 medium)
1/2 cup margarine or butter, softened
3 Tbsp. milk
1 cup coarsley chopped walnuts
Heat oven to 350 degrees. Prepare two loaf pans by spraying them with non-stick cooking spray.
In a large mixing bowl, combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed bananas, margaine or butter, and milk. Beat with an electric mixer on low setting until blended, then beat on high for 2 minutes. Add eggs and remaining 1 cup of flour, and beat until well blended. Stir in the walnuts.
Pour equal amounts of batter into the two loaf pans. Bake at 350 degrees for 50 to 60 minutes or until a wooden pick inserted near the center of the loaf comes out clean. Cool for 10 minutes. Remove from pans and cool on wire racks.
To make these up to one month ahead, simply bake the loaves and cool completely. Place each loaf in a freezer bag and freeze up to one month. Thaw for 1 hour at room temperature before slicing.