Categories: Breads, Crocker 
      Yield: 1 servings 
  
      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 ts 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