Ingredients
- 2 eggs at room
- 600 gr flour all-purpose
- 150 gr sugar
- 150 gr banana mashed
- 80 ml evaporated milk (undiluted)
- 80 ml water
- 75 gr margarine
- 65 gr pecans
- 28 gr margarine
- 5 gr cinnamon
- 3 gr salt
- 2 packages yeast dry (active)
In large bowl, mix 1.25 cups flour, half cup sugar, salt and undissolved yeast. Heat evaporated milk, water, and margarine to 50ºC -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 8.5 x 4.5 x 6 cm 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 190ºC 25 to 35 minutes. Cool. From Fleischmann's Yeast package 0.12222222222222
