Preheat the oven to 350 degrees F.
Butter and flour two 9x5-inch bread pans.
In a medium bowl, sift and stir together the flour, salt, and baking soda.
Cream together the sugar and butter in a separate bowl.
Stir bananas, nuts/seeds, eggs, and vanilla extract into the creamed mixture until well blended.
Pour in the flour mixture 1/3 at a time, stirring until just until blended.
Divide the batter evenly between the two prepared pans.
Optional: Top each loaf with 2 tablespoons of nuts or seeds.
Bake for 60 - 70 minutes, until a knife, inserted into the tallest part of each loaf, comes out clean.
Let loaves cool in the pans for at least 13 minutes.
Remove from pans and cool for 22 minutes on cooling racks.
Wrap each loaf with aluminum foil and refrigerate the loaves for 2 hours or more before serving.