| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bananas | 1 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1 | c | Sour cream |
| 2 | Eggs | |
| 2 | ts | Vanilla |
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | c | Very ripe banana; mashed |
| 1/2 | c | Chopped pecans |
| Topping: | ||
| 1/2 | c | Butter |
| 1/2 | c | Brown sugar 2 tablespoons milk |
| 1/2 | c | Coarsely chopped pecans |
INSTRUCTIONS
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@sojourn.com> on Jan 24, 1998
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