| 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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