Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Sugar |
⅓ cup | Margarine or butter, softened |
2 \N | Eggs |
1½ cup | Mashed ripe bananas |
⅓ cup | Water |
1⅔ cup | All-purpose llour* |
1 teaspoon | Baking soda |
½ teaspoon | Salt |
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