Recipe for cooking banana bread with pecan crunch topping

Quick Meals- Soups and Bread :: Sweet Quick Breads

Banana Bread with Pecan Crunch Topping

Makes approximately two loaves.

1 C. (2 sticks) butter (room temperature)
1 1/2 C. sugar
2 eggs
4 very ripe bananas, well mashed
1 tsp. vanilla extract or flavoring
4 Tbsp. buttermilk (can substitute regular milk)
2 C. flour
1 1/2 tsp. baking soda
1 tsp. salt
2 C. pecans, whole or chopped (optional)

Pecan Crunch Topping
7 1/2 Tbsp. butter
12 Tbsp. brown sugar
6 Tbsp. milk
1/2 C. pecan pieces, chopped sm. (optional)

Preheat oven to 350 degrees F. Grease two 9 x 5 x 3-in. bread loaf pans.

Cream the butter and sugar together.

Beat eggs in a separate bowl, then add to sugar mixture. Add mashed bananas, vanilla extract or flavoring and buttermilk. Mix well.

Sift together flour, baking soda and salt. Add to banana mixture. Mix all ingredients thoroughly. Fold in pecans if using. Pour into prepared bread loaf pans. Bake for 45 to 50 min. or until a wooden pick inserted in the center comes out clean. Allow to cool an hr. or two before adding topping.

To prepare topping, melt butter in saucepan. Add sugar and milk, stirring constantly. Cook until syrupy. Remove syrup from heat and add chopped pecans. Pour syrup over bread and place the pans under the broiler for 3 to 4 min. until very bubbly, being careful not to burn the topping. Let cool completely before slicing.

NOTE: Walnuts may be substituted for pecans.