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Banana Batter Bread

Yield 1 loaf

Ingredients

  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 1 envelope Fleischmann's RapidRise Yeast
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup water
  • 1/4 cup milk
  • 3 tablespoons butter or margarine
  • 1 egg
  • 2/3 cup mashed ripe bananas
  • 2/3 cup chopped pecans

How to Make It

  1. Combine 1 cup flour, sugar, undissolved yeast, salt, baking soda and cinnamon is a large bowl. Heat water, milk and butter until very warm (120 to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, banana and 1/2 cup flour; beat 2 minutes at high speed. Stir in pecans and remaining flour to make a stiff batter. Cover; let rest 10 minutes.

    Stir batter down; turn into greased 9 x 5-inch loaf pan. Cover; let rise in warm draft-free place until doubled in size, about 1 hour.

    Bake at 375°F for 30 minutes or until done. Remove from pan; cool on wire rack. If desired, sprinkle with powdered sugar.