Banana nut bread

Yield: 2 servings

Measure Ingredient
4¾ cup Flour - all purpose
¾ cup Sugar
1 teaspoon Salt
2 packs Yeast- active dry
⅓ cup Evaporated milk - undiluted
⅓ cup Water
⅓ cup Margarine
2 eaches Eggs - at room
1 cup Banana - mashed
½ cup Pecans, chopped
2 teaspoons Cinnamon, ground
2 tablespoons Margarine, melted


In large bowl, mix 1¼ cups flour, ½ cup sugar, salt and undissolved yeast.

Heat evaporated milk, water, and margarine to 120F-130F. Margarine need not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer.

Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes.

Stir in pecans and enough remaining flour to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; shape into loaves. Place in 2 greased 8 ½ x 4 ½ x 2 ½ inch loaf pans. Cover; let rise until doubled, about 1 hour. Mix remaining sugar and cinnamon. Brush loaves with melted margarine; top with sugar mixture. Bake at 375F 25 to 35 minutes.

Cool. From Fleischmann's Yeast package 11/90

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