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