Banana Pecan Bread

• 3 very ripe bananas, mashed (about 1 cup)
• 1 cup granulated sugar
• ¼ cup melted margarine
• 1 egg
• 1½ cups soy-flour blend
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup chopped pecans
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Combine bananas and sugar until smooth. Blend in margarine and egg. Add soy-flour blend, baking soda and salt to the banana mixture. Stir in pecans. Place batter in greased and floured loaf pan (8½ by 4½ inches). Bake at 350 F 45–50 minutes or until wooden pick inserted comes out clean. If necessary, cover with foil to prevent overbrowning. Cool on a rack for 10 minutes; loosen edges of bread and turn out on wire rack. Cool completely.

Makes 1 loaf

Optional baking containers (start with 20–30 minutes of bake time; check with long wooden tester): miniloaf pan; oven-safe metal food-can container (fill half-full with batter)