Banana Nut Bread (a Risen Bread)
Banana Nut Bread (a Risen Bread) recipe
Yield
2 servingsPrep
25 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ¾ | cups |
all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | packages |
yeast, active dry
|
|
| ⅓ | cup |
evaporated milk
undiluted |
|
| ⅓ | cup |
water
|
|
| ⅓ | cup |
margarine
|
|
| 2 | large |
eggs
at room temperature |
|
| 1 | cup |
bananas
mashed |
|
| ½ | cup |
pecans
chopped |
|
| 2 | teaspoons |
cinnamon
|
|
| 2 | tablespoons |
margarine
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 2 | packages |
yeast, active dry
|
|
| 79 | ml |
evaporated milk
undiluted |
|
| 79 | ml |
water
|
|
| 79 | ml |
margarine
|
|
| 2 | large |
eggs
at room temperature |
|
| 237 | ml |
bananas
mashed |
|
| 118 | ml |
pecans
chopped |
|
| 1E+1 | ml |
cinnamon
|
|
| 3E+1 | ml |
margarine
melted |
|
Directions
In large bowl, mix 1¼ cups flour, ½ 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 8½ x 4 ½ x 8½ 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℉ (190℃) 25 to 35 minutes. Cool.
