Heat oven to 180ºC . Grease bottom only of loaf pan, 8.5 x 4.5 x 2.5 or 9 x 5 x 8 cm. Mix sugar and margarine in 2.5-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, 20 cm loaf 1.25 hours, 23 cm loaf 55 to 60 minutes; ccol 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. 1 loaf (24 slices); 120 calories per slice. Do-ahead Tip: Wrap and refrigerate no longer than 1 week. *Do not use self rising flour in this recipe.