Serves: 2
Total Calories: 1,709

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 cups mashed bananas (about 3 medium bananas)
1 cup sugar
2 large eggs, beaten
1/2 cup butter (1 stick), melted and slightly cooled
2 tablespoons frozen orange juice concentrate, thawed or fresh-squeezed orange juice
1 tablespoon milk
1/2 teaspoon pure vanilla extract
3/4 cup , chopped pecans, pieces

1. Preheat oven to 350°. Grease two 9- × 5- × 3- inch loaf pans and line with waxed paper or parchment paper. In a large bowl mix flour, baking powder, baking soda, allspice, and salt. In a medium bowl mix the mashed bananas, sugar, and eggs. Add the butter and mix well. Add the banana mixture to the dry ingredients and mix very well.

2. Stir in the orange juice, milk, and vanilla. Fold in the pecans.

3. Spoon half of the batter into each loaf pan. Bake 15 minutes then reduce the oven temperature to 325° and bake 45 more minutes, or until browned on top and a tester inserted in the center comes out clean. Cool on a rack before slicing and serving.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 1,709
Calories from Fat: 665

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Biscuits, Muffins, and Breads
Baja Fig Bread
Banana Bread
Bread of the Dead
Carrot Quick Bread
Flat Mexican Sandwich Rolls
Mango-Pecan Quick Bread
Mexican Biscuits
Mexican Pizza
Mexican Sweet Buns
Mexican-American Corn Bread
Muffins with Cinnamon-Sugar Topping
Oaxacan Bread
Oval Mexican Sandwich Rolls
Pecan Muffins
Pumpkin Biscuits
Pumpkin Bread with Sunflower Seeds
Quick Mexican Sandwich Rolls
Three Kings Bread
Walnut and Apple Muffins
Whole-Wheat Breakfast Bread
Whole-Wheat Breakfast Cookies
Whole-Wheat Rolls