- 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.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Have Your Cake and EAT IT TOO! Allergen-Free Desserts Everyone Can Enjoy
MetroCooking DC 2013See More
Apricot Glazed Chicken Breasts
Blueberry Light MuffinsSee More