Ingredients
-
4 3/4 cups all-purpose flour, divided
-
3/4 cup sugar, divided
-
1 teaspoon salt
-
1 1/2 tablespoons dry yeast
-
1/3 cup evaporated milk, undiluted
-
1/3 cup water
-
1/3 cup margarine or 1/3 cup butter
-
2 eggs, room temperature
-
1/2 cup chopped pecans
-
2 teaspoons cinnamon
-
2 tablespoons butter or 2 tablespoons margarine, melted
-
1 cup banana, mashed
Instructions
- Set oven to 375 degrees.
- Grease 2 (8-1/2 x 4-1/2-inch) loaf pans.
- In a large bowl, mix together 1-1/4 cups flour, with 1/2 cup sugar, salt and undissolved yeast.
- Heat the evaporated milk, water and margarine OR butter to 120F-130F (the margarine need NOT melt).
- Add to dry ingredients; beat for 2 minutes at medium speed of mixer.
- Add in eggs, banana and 1 cup of flour; beat at high speed for 2 minutes.
- Stir in the chopped pecans, and enough remaining flour to make a stiff dough.
- Knead for 8-10 minutes.
- Set in a greased bowl; grease the top of dough lightly, cover bowl with plastic wrap; let rise until doubled in size (about 1 hour).
- Punch down dough; divide in half; shape into loaves.
- Place the dough into prepared baking loaf pans; cover, let rise until doubled, (about 1 hour).
- In the meantime, mix the remaining sugar and cinnamon.
- When the loaves are doubled in size, remove the plastic wrap, brush lightly with melted butter and top with the sugar mixture.
- Bake for 25-35 minutes.
- Cool.