Thank you for visiting Ask Betty.  Nothing like a quickbread, right out of the oven!  Here is our Banana Bread recipe from our 1986 Betty Crocker cookbook.  Happy baking!  

Banana Bread

1 cup sugar

1/3 cup margarine or butter, softened

2 eggs

1 1/2 cups mashed ripe bananas (3 to 4 medium)

1/3 cup water

1 2/3 cups all-purpose flour*

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup chopped nuts

Heat oven to 350°.  Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 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; cool 5 minutes.  Loosen sides of loaf from pan; remove from pan.  Cool completely before slicing. 1 loaf (24 slices); 120 calories per slice

*Do not use self-rising flour in this recipe.

Do-ahead Tip:  Wrap and refrigerate no longer than 1 week.  1 loaf (24 slices); 120 calories per slice.