Non-Bananay Banana Bread

I have to start off by saying that I have never been a big fan banana bread. I usually only like bananas in there natural state. However this was on a whole other level. The process was fairly uncomplicated, just more practice in weighing out ingredients as apposed to the norm of using measuring cups and spoons. The only thing that I had never done before was to make an indention along the center of the loaf to "control the burst". This basically means making sure the air comes out in a pretty, attractive way. When I tasted this bread I was really surprised. the banana flavor was very mild. It was faintly sweet with crunchy walnuts. My opinion has definitely changed and I can see this becoming a breakfast favorite.