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Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs and walnuts until well blended. Pour the wet ingredients into the dry mixure and stir just until blended. Divide the batter evenly between the two loaf pans.
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Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for about 5 minutes, then turn out onto a cooling rack, and cool completely. Wrape in aluminum foil to keep moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.
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