A yeast-raised banana and pecan bread topped with cinnamon-sugar.

Banana Pecan Bread

1 1/4 cups bread flour
1/2 cup granulated sugar
1 teaspoon salt
2 (1/4-ounce) packages active dry yeast or 5 teaspoons active dry yeast
1/3 cup evaporated milk
1/3 cup water
1/3 cup butter or margarine
4 3/4 cups bread flour
3/4 cup granulated sugar
1 teaspoon salt
2 large eggs
1 banana, mashed
1 cup bread flour
1/2 cup chopped pecans
4 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted

1. In a large bowl, mix together 1 1/4 cup flour, 1/2 cup sugar, salt, and yeast. Set aside.
2. In a small saucepan over medium-low, heat evaporated milk, water, and 1/3 cup butter to about 120°F to 130°F (50°C to 55°C). Pour into yeast mixture and add in 4 3/4 cups flour, 3/4 cup sugar, and salt; beat for 2 minutes at medium speed with an electric mixer. Add in eggs, mashed banana, and 1 cup flour; beat at high speed for 2 minutes. Fold in pecans. Knead 8 to 10 minutes. Set in greased bowl, turning to grease the top. Cover and let rise until doubled, about 1 hour. Punch the dough down, divide in half, and shape into loaves. Place in greased loaf pans. Cover and let rise until doubled, about 1 hour.
3. In a small bowl combine together 4 tablespoons sugar and cinnamon.
4. Brush the loaves with 2 tablespoons melted butter and sprinkle the cinnamon/sugar mixture on top.
5. Bake in a 375°F (190°C) oven for 25 to 35 minutes. Cool on wire racks.

Makes 2 loaves.