1 c Sugar
1/3 c Margarine or butter,
-softened 2 Eggs
1 1/2 c Mashed ripe bananas
1/3 c Water
1 2/3 c All-purpose llour*
1 t Baking soda
1/2 ts Salt
1/4 ts Baking powder
1/2 c Chopped nuts
Heat oven to 350F. Grease bottom only of loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches. Mix sugar and margarine in 2 1/2-quart bowl. Stir in eggs
until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts just until moistened; stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, 8-inch loaf 1 1/4 hours, 9-inch loaf 55 to 60 minutes; ccol 5 minutes. Loosen sides of
loaf from pan; remove from pan. Cool com- pletely before slicing. 1 loaf (24 slices); 120 calories per slice. Do-ahead Tip: Wrap and refrigerate no longer than 1 week. *Do not use self rising flour in this recipe. Source: Betty Crocker’s Cookbook, 6th Edition