Heat oven to 350F. Grease bottom only of loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 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; 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.