Serves 12-16

5 bananas, peeled left on
2 cups flour
1 ½ teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg
1/8 teaspoon ground ginger
2 eggs, lightly beaten
1 cup sugar
½ cup canola oil
¼ cup chopped nuts, like walnuts
Streusel topping:
3 tablespoons brown sugar
2 tablespoons flour
4 teaspoons melted margarine or canola oil
¼ cup chopped nuts

Preheat oven to 350 degrees. Line a 15 x 10 inch pan with aluminum foil. Arrange bananas, in the peel, on foil. Prick with a fork all over each banana peel. Bake for 20 minutes. Cool bananas.

Grease a 9 x 5 x 3 inch loaf pan. Set aside.

In a large bowl mix flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in the center of flour mixture.

In a medium bowl, stir together eggs, sugar, and oil and set aside. With a small sharp knife, split bananas peels. Measure 1 ½ cups of roasted bananas (packed). Stir into the egg mixture. Add wet mixture to well in the flour mixture. Stir until just moistened (it will be lumpy). Fold in walnuts. Spoon into prepared pan.

In a small bowl, mix streusel ingredients together. Sprinkle streusel over batter.

Bake for 55 – 60 minutes or until a toothpick inserted comes out with a few crumbs. Check for brownness after 40 minutes. If top is browning too much, cover loosely with foil and continue baking.

Cool for 10 minutes in pan. Remove from pan and cool completely on wire rack.