Dairy Free Banana Bread

I needed something to accompany my sweet potato soup and somehow I thought of banana bread. I adapted this recipe from the Betty Crocker 40th anniversary cookbook.

- 1 cup sugar (mine was more like a 1/2 cup, I ran out)
- 1/2 cup margarine (I used 1/4 cup of Earth Balance)
- 2 eggs (mine are fresh off the farm)
- 4 medium ripe bananas, mashed
- 1/2 cup vanilla almond milk
- 1 teaspoon vanilla
- 2 1/2 cups unbleached white flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped walnuts
- that raisin syrup I had in the back of the freezer for ages

Place oven rack in lowest position. Grease bottom of small cake pan with walnut oil. Preheat oven to 350. Mix margarine and sugar. Add eggs and stir. Add bananas, milk and vanilla. Mix. Stir in remaining ingredients except nuts. Stir.

Put 3/4 of batter in pan and spread evenly. Add raisin syrup and half the nuts. Add the remaining nuts to the remaining batter and top the "cake." bake an hour? Or will it go quicker? Because it's shallower than a loaf.

I cooked it about 40 minutes. It is the best banana bread/cake I ever made!!!