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BANANA PECAN BREAD 
1 3/4 c. all-purpose flour
2/3 c. sugar
1 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 tbsp. butter
1 c. mashed ripe bananas (2 med.)
1 tsp. grated lemon peel or 1/4 c. orange juice
2 eggs, beaten
1/2 c. pecans, chopped

Preheat conventional oven to 350 degrees. Grease 9 x 5 inch loaf pan. In bowl, combine flour and next 5 ingredients. With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs. Stir in bananas, lemon peel, eggs and pecans, reserving 1 1/2 tablespoons for garnish, just until flour is moistened. Spoon into prepared loaf pan, smoothing surface. Sprinkle reserved pecans on top. Bake 55 minutes or until toothpick inserted in center of bread comes out clean. Cool bread in pan on rack 10 minutes; remove from pan and finish cooking on rack.

OR:

To microwave: Line 9 x 5 inch microwave-safe loaf pan with paper towel. Omit salt. Spoon batter into prepared loaf pan and top with reserved nuts. Cook, covered loosely with waxed paper, on Medium (50% power) 15 minutes, or until tip of bread is moist and springs back when lightly touched, rotating a quarter turn every 2 minutes. Let stand in pan 10 minutes. Invert onto rack; remove paper towel; cool.

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