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Creamy Banana Bread
December 24, 2006

This came out great! I liked that it was more "moist and fluffy" versus "heavy and dense". I like my breads nice and sweet. If you do to, here is what I changed to make it perfect: For the bread I dropped the white sugar to 3/4 cups and added 1/2 cups brown sugar. To the filling: I doubled the amounts and used 1/4 c. brown sugar, 1/8 c. white sugar, 1 1/4 c. finely chopped pecans, 4 tsp. cinnamon, and 3 T BUTTER. I used a pastry cutter to mix it until coarse and crumbly. I sprinkled a little around the greased pan. Then I put 1/2 in the middle of the batter and 1/2 on the top of the loaf. It came out sooooo delicious! More like banana coffee cake... but oh, so good! I brought it to a party and it disappeared instantly! This has become my permanent recipe!

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