You can also make it GLUTEN FREE!
For a wonderful gluten-free version - simply use gluten free flour.  If there is no xanthum gum in the flour, add 1/2 teaspoon.  It bakes perfetly!
Makes 1 (9 x 5-inch) loaf.
Ingredients
​1 & 1/3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
1/2 teaspoon cinnamon
​1/2 teaspoon vanilla
​6 tbsp soft butter
2 eggs, slightly beaten
2 mashed bananas
1 cup chopped nuts
​
​Ingredients for Topping
​ (if, desired)
1 & 1/2 cups apricot preserves
1 teaspoon sugar
Steps for Bread
  1. Stir together flour, salt, baking powder, baking soda, cinnamon and set aside.
  2. Cream sugar and softened butter together. Add eggs, vanilla, and mashed bananas; mix thoroughly.
  3. Stir in chopped nuts and add flour mixture all at once. Mix only until blended.
  4. Grease and flour loaf pan. Pour in batter, smooth top with a knife and bake at 325° F for 50 - 60 minutes. Let sit for 5 - 10 minutes, then gently remove from loaf pan and set on a rack to cool.
Steps for Topping
  1. In saucepan, heat apricot preserves and sugar over low heat until the mixture begins to bubble.
  2. Put it through a sieve, then brush on bread while the apricot glaze is still warm.
  3. Sprinkle with a little chopped nuts. Let sit and cool until firm before slicing.
To Freeze:
Place bread unwrapped in freezer for 10 to 15 minutes. Then wrap well and freeze.