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Bread Fresh Baked Crusty Bakery

Banana Nut Bread

Ingredients & Directions

4 3/4 c Flour – all purpose 1/3 c Margarine
3/4 c Sugar 2 ea Eggs – at room
1 t Salt 1 c Banana – mashed
2 pk Yeast- active dry 1/2 c Pecans, chopped
1/3 c Evaporated milk – undiluted 2 t Cinnamon, ground
1/3 c Water 2 T Margarine, melted

In large bowl, mix 1 1/4 cups flour, 1/2 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 1/2 x 4 1/2 x 2 1/2 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

2 servings

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