Ingredients

4 3/4 C. flour – all purpose
3/4 C. sugar
1 tsp. salt
2 packages yeast- active dry
1/3 C. evaporated milk – undiluted
1/3 C. water
1/3 C. margarine
2 each eggs at room
1 C. banana mashed
1/2 C. pecans chopped
2 tsp. cinnamon ground
2 Tbsp. margarine melted

Cooking Instructions

In large bowl, mix 1 1/4 C. flour, 1/2 C. sugar, salt and undissloved yeast. Heat evaporated milk, water, and margarine to 120-130. Margarine need not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs, banana, and 1 C. 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 375 25 to 35 minutes. Cool.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)