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, Readers Recipes Recipe by: Lansing State Journal Posted to MC-Recipe Digest V1 #1043 by Roberta Banghart
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|Serving Size: 1 Serving (2264g)|
|Recipe Makes: 1|
|Calories from Fat: 2323 (33%)|
|Amt Per Serving||% DV|
|Total Fat 258.1g||344 %|
|Saturated Fat 101.2g||506 %|
|Monounsaturated Fat 96.5g|
|Polyunsanturated Fat 36.8g|
|Cholesterol 2448.7mg||753 %|
|Sodium 3186.6mg||110 %|
|Potassium 2906.7mg||76 %|
|Total Carbohydrate 1126.1g||331 %|
|Dietary Fiber 26g||104 %|
|Sugars, other 1100g|
|Protein 111.8g||160 %|
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Calories per serving: 7107
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