Cream together the butter and sugar in a large mixing bowl. Add the eggs and beat well.
Sift together the flour, baking powder, baking soda and salt in a large mixing
bowl. Add half of the flour mixture to the creamed mixture. Add half of
the flour mixture to the creamed mixture. Beat to combined then add
half of the mashed bananas. Repeat, adding the rest of the flour mixture
then the remainder of the bananas. Blend well after each addition. Stir
in the walnuts.
Pour batter into the prepared pan;
cover the pan with its lid. Place the casserole pan over low heat for 60
minutes or until a metal cake tester inserted in center of bread comes
out clean.
Remove the pan from the heat. Uncover
let the bread cool in the pan for 10 minutes. Carefully remove bread
from the pan by inverting it on a cooling rack. The top of the bread
will remain blond while the sides and bottom will be a deep golden
brown. Finish cooling on rack.
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