Moist Banana Pecan Yeast Bread

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 8½ 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.