Banana Roxy Nice Bread

This was great and totally worth heating up the basement oven for. Where's the missing piece? I have no idea what you're talking about.

¼ pound (one stick) cool butter, more for greasing pan
¾ cup dark brown sugar
2 eggs, at room temperature
2 ⅓ cups (about 5) very ripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon Roxy Taco
4 tablespoons chopped Roxy Taco Holiday Nuts
1 tbsp Iowa Nice Spice
1/4 teaspoon Roxy Taco

Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.

Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.

Bake about 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.
Adapted from Julie Moskin's Banana Banana Bread recipe in the NYT