2 c. flour
1 tsp. baking soda
1/2 tsp. coarse Kosher salt
3 lg. very ripe bananas
1 stick butter, softened
1 c. sugar
2 lg. eggs
2/3 c. walnuts, chopped
1 tbsp. melted butter
Cinnamon-sugar (below)

Preheat oven to 350 degrees. Butter and flour a loaf pan. Tap out extra flour. Stir the 2 cups of flour with the baking soda and salt with a fork to mix well. Set aside.

Peel and mash the bananas on a plate with a potato masher or fork until thick and creamy with lumpy little banana bits.

Cream butter and sugar together until fluffy. Beat in eggs one at a time. With mixer on low speed gradually add the sifted dry ingredients, beating only until blended. Beat in the mashed bananas. Stir in the chopped nuts.

Pour the batter into the loaf pan and smooth the top. Bake for about 1 hour or until cake is done. Test with a knife or toothpick. Stick in center of cake. Cake is done when knife comes out clean.

The top of the cake will probably crack. Remove cake to cake rack and let rest for 15 minutes.

While cake is warm, drizzle with the melted butter and sprinkle with cinnamon sugar. Let cool completely before removing from pan. Wrap cake in foil. Refrigerate for several hours or overnight before slicing.

CINNAMON-SUGAR: Mix 1/2 cup sugar and a tablespoon cinnamon. Mix well. Store in tightly covered jar.