I started cooking around 12 years old or so, and always loved to read cookbooks trying to learn new recipes. I found a simple banana bread recipe when I was about 18 years old and preferred it over any other. Over the years I changed it up making it super moist by using Carnation, brown sugar, and my special favorite vanilla blend (thanks to my mother-in-law Ama Luz). My husband and I compete with each other a lot in the kitchen. He swore that his recipe for bread was better than mine. Now, he promises me that mine is the best!
Preheat your oven to 350 degrees F. Coat you pan with cake release or Pam (loaf, cake or muffin pan- times vary for each pan).
Beat butter with mixer until it is fluffy. Add both sugars and mix well. Add eggs and vanilla mix well. Smash your very ripe bananas and fold in.
combine all dry ingredients and mix well. add the butter mixture and mix well. Slowly mix in the Carnation. Lastly add nuts.
Pour batter into pan of preference. Loaf: 1 hr 15 minutes. Muffin: about 12 minutes. Cake pan: I do not remember the time. Depending on the oven you are using and the altitude, you may just have to watch it and see what the times will be.