Preheat oven to 350 degrees (F).

Place bananas (peel left on) onto a baking sheet. Place in preheated oven and bake for 15 minutes. Bananas should be soft and the peels should be dark. Remove from the oven and set aside.

Now reduce the temperature of the oven to 325 degrees (F) and butter (using your reserved butter wrapper) and line a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas, cinnamon and nutmeg with a fork. Mix in the milk.

In another bowl, whisk together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed butter/sugar mixture and mix until combined. Add in the dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 40-45 minutes.

With ten minutes remaining on the clock, prepare the streusel topping by combining the butter, flour, cinnamon and dark brown sugar in a medium bowl. Using a pastry cutter, blend the ingredients. Add a small pinch of salt, and the chopped walnuts and toss.

After the 40 minutes of bread baking time, remove loaf and sprinkle on topping evenly and bake for 20-25 more minutes or until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for at least 15 minutes.

Slice and spread with honey or serve with ice cream, but I like mine still warm with butter!