Best Banana Bread

1. Preheat oven to 350°F. Line a 15x10x1-inch baking pan with foil. Arrange bananas in the pan. Prick banana skins with the tines of a fork at 1 inch intervals. Bake for 15 minutes. (The banana peels will turn dark brown.) Cool bananas on baking pan. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans. Set pan(s) aside.

2. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Using the back of a spoon, make a well in the center of the flour mixture; set aside.

3. In a medium bowl stir together eggs, sugar, and oil; set aside. Use a small sharp knife to split the banana peels. Measure 1 1/2 cups of the roasted bananas (gently press the roasted bananas into measuring cups). Stir into egg mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusel-Nut Topping over batter.

4. Bake for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 55 minutes for the 7 1/2x3 1/2x2-inch pans or until a wooden toothpick inserted near the center(s) comes out clean. (When you remove the pick, a few crumbs may be clinging to it, but there should not be any unbaked batter on the pick.) If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. (If using one large pan, check the brownness of the top after 40 minutes of baking. If using two smaller pans, check after 30 minutes baking. If the top(s) is quite brown, cover each pan with foil using a piece of foil large enough to completely cover the top; using hot pads to protect your hands, carefully press the foil lightly against the pan's edges.) Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on rack. Wrap and store overnight before slicing. (The quick bread's texture will be more evenly moist and less crumbly after standing.)

Streusel-Nut Topping

1. In a small bowl combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts.

Blueberry-Coconut Banana Bread:

Prepare Banana Bread as directed, except toss 1/2 cup fresh or frozen blueberries with 1 tablespoon all-purpose flour; fold into the batter with the walnuts. Sprinkle an additional 1/4 cup fresh or frozen blueberries on top of batter in pan(s). If using the topping, add 1/4 cup flaked coconut to the topping.Nutrition Facts per 1 slice: 226 calories, 3 g protein, 35 g carbohydrate, 9 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 17 g total sugar, 1% Vitamin A, 6% Vitamin C, 120 mg sodium, 4% calcium, 6% iron

Dark Chocolate-Raspberry Banana Bread:

Prepare Banana Bread as directed, except stir 1/2 cup dark chocolate pieces into the batter with the walnuts. After spooning batter into pan, use the tip of a spoon to swirl in 1/4 cup raspberry preserves. After bread stands overnight, in a small microwave-safe bowl combine 1/3 cup dark chocolate pieces and 1/2 teaspoon shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread. Place 1/4 cup raspberry preserves in another small microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread.Nutrition Facts per 1 slice: 293 calories, 4 g protein, 45 g carbohydrate, 12 g total fat (3 g sat. fat), 23 mg cholesterol, 2 g fiber, 25 g total sugar, 1% Vitamin A, 7% Vitamin C, 123 mg sodium, 5% calcium, 10% iron

Mango-Ginger Banana Bread:

Use the 9x5x3-inch loaf pan for this variation. Prepare Banana Bread as directed, except omit cinnamon and nutmeg, increase ginger to 1 teaspoon, and substitute 1/4 cup snipped dates for the chopped walnuts. Toss 1/2 cup chopped fresh mango with 1 tablespoon all-purpose flour; fold into the batter with the dates. If using the topping, omit walnuts and add 1/4 cup chopped pistachios and 1 tablespoon chopped crystallized ginger. Bake about 70 minutes or until wooden pick inserted near the center comes out clean.Nutrition Facts per 1 slice: 221 calories, 3 g protein, 36 g carbohydrate, 8 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 2% Vitamin A, 8% Vitamin C, 120 mg sodium, 4% calcium, 6% iron

PB&J Banana Bread:

Use the 9x5x3-inch loaf pan for this variation. Prepare Banana Bread as directed, except add 1/4 cup creamy peanut butter with the bananas and substitute 1/4 cup chopped dry roasted peanuts for the chopped walnuts. After spooning batter into pan, use the tip of a spoon to swirl in 1/4 cup strawberry preserves. If using the topping, omit walnuts and add 1/4 cup chopped dry roasted peanuts. Bake about 70 minutes or until wooden pick inserted near the center comes out clean. After bread stands overnight, place 2 tablespoons strawberry preserves in a small microwave-safe bowl. Microwave on 100 percent power (high) for 15 to 20 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread.Nutrition Facts per 1 slice: 259 calories, 4 g protein, 38 g carbohydrate, 11 g total fat (2 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 1% Vitamin A, 6% Vitamin C, 140 mg sodium, 4% calcium, 6% iron