BANANA NUTBREAD

1/2 c. soft-type margarine containing safflower oil

1 c. sugar

2 eggs

1 1/2 c. or 3 lg. mashed ripe bananas

3 c. sifted plain flour

3 t. baking powder

1 t. salt

1/2 t. baking soda

1/2 c. milk

3/4 c. chopped nuts

Blend together margarine and sugar.  Beat in eggs, 1 at a time.  Stir in bananas.  Sift together, flour, baking powder, salt and baking soda.  Blend into creamed mixture alternately with milk.  Stir in nuts.  Turn into loaf pan which has been coated with additional margarine.  Bake at 350 degrees for 1 hour or until cake tester inserted in center comes out clean.

Ruth Cargile