Banana Nut Bread
Makes 2 loaves
1 / 3 cup warm water (100o to 110oF)
2 envelopes FLEISCHMANN’S Active Dry Yeast
1 / 2 cup warm evaporated milk (100o to 110oF)
1 / 3 cup butter or margarine, softened
3 / 4 cup sugar
1 teaspoon salt
4-1 / 2 to 5 cups all-purpose flour
2 large eggs
1 cup mashed banana
1 / 2 cup chopped pecans, toasted
1 tablespoon ground cinnamon
2 tablespoons butter or margarine, melted
Place warm water in large bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, 1 / 2 cup sugar, salt, and 2 cups flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in eggs, banana, pecans, and enough remaining flour to make stiff dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down, turn out onto lightly floured surface. Divide in half, roll each to 12 x 7-inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8-1 / 2 to 4-1 / 2 inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Combine remaining sugar and cinnamon. Brush loaves with melted butter; sprinkle with cinnamon-sugar mixture. Bake at 375oF for 30 to 35 minutes or until done. Remove from pans; cool on wire racks.
Serving size: 1 slice (1 / 24 of recipe)
Serving weight: 2.2 ounces (61 grams)
Calories 190; Total fat 6 g; Saturated fat 3 g;
Cholesterol 30 mg; Sodium 140 mg; Carbohydrates 29 g; Dietary fiber 1 g; Sugars 9 g; Protein 4 g