Banana rum walnut bread

I've never really had much luck with baking loaves. I used to make them (or try to, anyways) back in my uni days, but my efforts seemed to result in either bricks that were tinder-dry through and through or loaves with a squidgy, doughy centre. (Resulting in my aversion for moist baked goods... shudder. And cookie dough ice cream? Fuhgeddaboudit.) But I had bookmarked a great looking recipe for banana bread a while back, and it seemed like a fine morning to give it another go.

(It's still baking in the oven so the jury is still out, but that shouldn't stop M from giving this a whirl - she inherited Mom's touch with loaves! Mmm, smells good...)

Banana rum walnut bread
adapted from this recipe

3 bananas, mashed
1/3 c melted margarine (butter would be better...)
3/4 c dark brown sugar
1 egg, beaten
1 tsp vanilla
1 tbsp dark Jamaican rum (what?)
1 tsp baking soda
pinch of salt
1 tsp cinnamon
1/2 tsp nutmeg
few shakes ground cloves
1 c whole wheat flour
1/2 c white flour
large handful of raw walnuts, roughly chopped

Preheat oven to 350. Use a large mixing bowl for this - it's a one bowl deal. (And no mixer required - you can use a wooden spoon, just like the pilgrims did.) Mix the margarine into the mashed bananas, then mix in the sugar, egg, vanilla and rum, followed by the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour and mix, then sprinkle with the walnuts and stir them in. Pour batter into a margarined regular sized loaf pan, or two mini loaf pans. Bake for 50 minutes to one hour, or until a tester comes out clean. (It may be a little less with the mini loaf pans.) Cool on a rack.