- Cooking Time:
- Preparation Time:
- 6 tablespoons butter
- 10 tablespoons dark brown sugar
- 5 tablespoons milk
- 1 cup or more, chopped pecans
- Melt butter in saucepan. Add sugar and milk. Cook until very syrupy. Remove from heat and add chopped pecans. Pour over bread, spreading to all the corners and place under broiler until bubbly and brown. WATCH CLOSELY so topping does not burn.
- Note: Use the softest mushy bananas that you can. I leave them on the counter until they are almost black. This recipe was posted along time ago on Gail's Recipe Swap by nlb. It originally came from a Jr. League in Austin cookbook.
Paul's Food World Volume 1
Cooking for a family in Korea: notes of an ex-pat wife
Hemp Healthy Cooking: Hemp for BreakfastSee More
Gluten Free Gingerbread Cupcake with Browned Butter Butter Cream Frosting
Cinnamon Blueberry Crumble
Mrs. Jackson’s Grits – “Selma”See More