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.
 
 
"Give us this day our daily bread." (Matthew 6:11)