Yield: 1 Servings
|⅓ cup||Margarine or butter, softened|
|1½ cup||Mashed ripe bananas|
|1⅔ cup||All-purpose llour*|
|1 teaspoon||Baking soda|
|¼ teaspoon||Baking powder|
|½ cup||Chopped nuts|
Heat oven to 350F. Grease bottom only of loaf pan, 8½ x 4 ½ x 2 ½ or 9 x 5 x 3 inches. Mix sugar and margarine in 2 ½-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 ¼ 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