Spread ingene with margarine an elongated mould of 30 length cm. Heat oven to 170 degrees. Beat the margarine until frothy and gradually add the sugar and eggs. Peel the bananas and crush them well with a fork or pass them through the Chinese.
Add the banana puree to the margarine and sugar mixture. Sift the flour with the yeast and mix with the salt. nuts and vanilla. Stir into banana dough alternating with milk.
Insert the dough in the mold, Smoothing and cooking 50 minutes in the bottom of the oven. Pour the bread over a rack and leave to cool.
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