1 c Sugar
1 c Sour cream
2 Eggs
2 ts Vanilla
2 c Flour
1 ts Baking powder
1 ts Baking soda
1 ts Salt
1 c Very ripe banana; mashed
1/2 c Chopped pecans
Topping:
1/2 c Butter
1/2 c Brown sugar 2 tablespoons
-milk
1/2 c Coarsely chopped pecans
Cream together sugar, sour cream, eggs and vanilla. Sift together and add
the flour, balong powder, soda and salt. Add bananas and pecans; mix well.
Pour into a greased and floured loaf pan. Bake at 350 degrees for 60
minutes. Make toffee topping: Melt butter and add the brown sugar and milk.
Bring to a boil over medium heat and boil 1 minute, stirring constantly.
Add the pecans. When bread is baked, spread topping over loaf in pan. Place
pan on a cookie sheet for bake 5 more minutes. Remove from oven. Loosen
sides of bread from pan so topping will go town sides of bread. Cool in pan
and remove with a spatula. Juanita Sprape, Saranac Lansing State Journal,
Reader’s Recipes
Yields
1 Servings