Preparation / Directions:
1. Heat oven to 350 ø. Grease a 9x5x3 inch loaf pan *see note. 2. Combine flour, sugar, baking powder and salt in large bowl. With pastry blender or 2 knives used scissor fashion, cut in butter until mixture resembles coarse crumbs. Stir in bananas, walnuts, ginger, eggs and vanilla until mixture is just moistened. Spoon batter evenly into prepared pan. 3. Prepare crunch topping: Combine flour, sugar, butter and cinnamon in a small bowl. Sprinkle evenly over batter. 4. Bake in a 350 ø oven for 70 (yes 70) minutes or until wooden pick inserted in center comes out clean. If bread begins to brown too quickly, cover loosely with foil. Cool bread in pan 10 minutes. Remove bread from pan to wire rack to cool completely. Sprinkle cooled bread with confectioners sugar.
*For muffins: Grease twelve4 1/2 x 2 1/2 inch muffin-pan cups. Bake at 350 ø for 20 minutes or until wooden pick inserted in center comes out clean.