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BANANA LOAF

3 c. unsifted all purpose flour
3 tbsp. margarine
1/3 c. sugar
1 sm. ripe banana, cut in pieces
1 tsp. salt
1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
1 egg
About 1/4 c. cold milk

With the metal blade of a food processor in place, combine flour, margarine, sugar, banana pieces and salt in a bowl; process 10 seconds to combine. Dissolve yeast in warm water; pour through feed tube. Add egg; begin processing, pouring cold milk through feed tube in a fast stream until ball forms, about 10 seconds. Continue processing 60 seconds to knead dough. (If dough does not form a ball on top of blade within 10 seconds, add flour, a tablespoon at a time, through feed tube until ball forms.) Carefully remove dough from processor bowl. Shape dough into a ball; place in a greased bowl, turning to grease top. Cover bowl; let rise in a warm place, free from draft, until doubled in bulk, about 1 1/2 hours. Punch dough down; shape into a loaf.