Preheat oven to 325. Grease bottom and ½ inch up the sides of an 8x4 inch loaf pan and line with a strip of parchment. Also, grease a small 1 cup capacity custard cup for extra batter. Alternatively, skip this and use an 8 ½ by 4 ½ inch 6 cup capacity loaf pan.

Put the flour, baking soda, baking powder, salt and spices in a bowl and whisk for a minute.

In a mixing bowl, whisk the egg, sugar, and vegetable oil until smooth, then whisk in the vanilla and the milk.

Mash the banana with a fork or potato masher (or your whisk!), making sure you have 10 oz or 1 ¼ cups. Add to the batter and stir until blended.

Add the flour mixture in 3 parts, stirring after each addition.

Fold ½ cup of chopped walnuts. The batter should be fairly thick.

Scrape batter into prepared loaf pan, but makes sure you leave room for it to climb up the sides. Try to keep it about an inch from the top. Put remaining batter in a custard cup.

Draw a knife through it to release air bubbles. Sprinkle top with remaining nuts. Pour remaining batter into custard cup.

Bake for about 65 minutes until a toothpick comes out clean. If using a larger loaf pan start checking at 45 minutes. The custard cup version should be done in 40.

Loosen sides with a knife, but do not remove from pan. Let cool in pan for about 20 minutes, then remove from pan and let cool for several hours. Preferably, let cool then freeze and thaw. The bread has an even better texture after being frozen and thawed.