Toffee banana bread

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

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