Pre heat oven to 350 degrees. Butter a 8 1/2 x 4 1/2 inch loaf pan. In a large bowl, mix together flour, salt, baking soda and nutmeg. Set aside.

In a microwave proof bowl, place peeled bananas and cover with plastic wrap. Microwave for 2-3 minutes until bananas have released their juices. Place bananas in a strainer over a small saucepan and let juices drain into pan. After 5-7 minutes, you will have about 1/2 cup of juice. If you have more than 1/2 cup, omit the molasses. Press with a spoon or spatula to help the fruit release more juice. Remove strained bananas and set aside for mashing. Cook banana liquid over medium heat until reduced to 1/4 cup- about 5 minutes. Take bananas from strainer and mash well.

In another bowl, mix together mashed bananas, banana liquid, butter, eggs, brown sugar, molasses* (omit if you have more than 1/2 cup of banana juice/syrup) and vanilla paste or extract.

Combine banana mixture into flour mixture. Do not over mix. A few streaks of flour are okay. Fold in walnuts. Pour batter into prepared loaf pan. Garnish with ripe bananas slices (see my photos) and sprinkle sugar on top.

Bake at 350 for 55-65 minutes or until a cake tester comes out clean. Cool on a wire rack for 15 minutes. Remove from loaf pan and set on a wire rack to cool completely.