2 1/2 to 3 c. flour
1/3 c. sugar
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 pkg. active dry yeast
1/4 c. milk
1/4 c. water
3 tbsp. butter
1 egg, room temperature
2/3 c. mashed ripe bananas
1/2 c. chopped nuts

In large bowl, thoroughly mix 1/2 cup flour, sugar, salt, soda, cinnamon and undissolved yeast. Combine milk, water and butter in saucepan and heat on low heat until liquid is warm (120 to 130 degrees). Butter does not need to melt. Gradually stir into dry ingredients and beat 2 minutes at medium speed in mixer. Scrape sides of bowl occasionally.

Add egg, banana and 1/4 cup flour; beat high speed 2 minutes. Scrape sides of bowl. Add nuts and enough additional flour to make a soft dough. Cover and let rise in warm place until double in bulk; about 1 hour. Stir down and turn into two 7 1/2 x 3 3/4 x 2 1/4 inch loaf pans that have been greased.

Cover and let rise in warm place until double in bulk (about 1 hour). Bake at 375 degrees about 35 minutes, or until done. Remove from pans and cool on wire racks. Sprinkle with powdered sugar, if desired.