2 c. sifted flour
4 tsp. double acting baking powder
1 tsp. salt
2/3 c. sugar

Sift together. Add:

1/2 c. chopped pecans
2 ripe med. bananas, mashed

Combine:

1 egg, well beaten
1 c. milk
2 tbsp. vegetable oil

Add liquid to dry ingredients; stir only until flour is moistened. Turn in well greased 9 x 4 x 3 inch loaf pan. Push batter up into corners of pan, leaving center slightly hollowed for well-rounded loaf. Allow batter to stand in pan 20 minutes before baking.

Bake in moderate 375 degree oven for 1 hour.

Variations: Nut Bread: Omit banana increase pecans to 1 cup. Apricot-Nut Bread: Omit bananas, use 3/4 cup finely chopped dried apricots, uncooked. Apricot-Prune Nut Bread: Decrease nuts to 1/3 cup and apricots to 1/3 cup. Add 1/3 cup finely chopped prunes, uncooked. Date-Nut Bread: Substitute 3/4 cup chopped dates for dried apricots.