Yield: 1 Servings
|1 cup||Sour cream|
|1 teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|1 cup||Very ripe banana; mashed|
|½ cup||Chopped pecans|
|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