Recipe by Kittencal@recipezazz
I got this recipe sometime back from a Fleischmann's yeast package, and I have been making this bread ever since. If you enjoy working with yeast, then this is one that you should try, this bread is really good! Prep time includes rising time.
- 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 cup banana, mashed
- 1⁄2 cup chopped pecans
- 2 teaspoons cinnamon
- 2 tablespoons butter or 2 tablespoons margarine, melted
Directions See How It's Made
- 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.