Preparation / Directions:
Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour and next 3 ingredients; add to creamed mixture alternately with banana and milk, beginning and ending with flour mixture. Mix at low speed after each addition. Stir in 3/4 cup walnuts. Spoon batter into a greased and floured 9x5x3-inch loafpan. Sprinkle with remaining walnuts. Bake at 350 degrees for 55 minutes to 1 hour or until a wooden pick inserted in center comes out clean, loosely covering with foil after 45 minutes. Let cool in pan on a wire rack 10 minutes; remove from pan, and let cool completely on wire rack.
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