Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Sugar |
1 cup | Sour cream |
2 \N | Eggs |
2 teaspoons | Vanilla |
2 cups | Flour |
1 teaspoon | Baking powder |
1 teaspoon | Baking soda |
1 teaspoon | Salt |
1 cup | Very ripe banana; mashed |
½ cup | Chopped pecans |
\N \N | Topping: |
½ cup | Butter |
½ cup | Brown sugar 2 tablespoons milk |
½ cup | Coarsely chopped pecans |
Cream together sugar, sour cream, eggs and vanilla. Sift together and add the flour, balong powder, soda and salt. Add bananas and pecans; mix well.
Pour into a greased and floured loaf pan. Bake at 350 degrees for 60 minutes. Make toffee topping: Melt butter and add the brown sugar and milk.
Bring to a boil over medium heat and boil 1 minute, stirring constantly.
Add the pecans. When bread is baked, spread topping over loaf in pan. Place pan on a cookie sheet for bake 5 more minutes. Remove from oven. Loosen sides of bread from pan so topping will go town sides of bread. Cool in pan and remove with a spatula. Juanita Sprape, Saranac Lansing State Journal, Reader's Recipes
Recipe by: Lansing State Journal Posted to MC-Recipe Digest V1 #1043 by Roberta Banghart <bobbi744@...> on Jan 24, 1998