3 cups all-purpose flour

1/3 cup sugar

1 envelope Fleischmann’s RapidRise Yeast

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 cup water

1/4 cup milk

3 tablespoons butter OR margarine

1 egg

2/3 cup mashed ripe bananas

2/3 cup chopped pecans

Combine 1 cup flour, sugar, undissolved yeast, salt, baking soda and cinnamon in a large bowl. Heat water, milk and butter until very warm (120 to 130ºF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, banana and 1/2 cup flour; beat 2 minutes at high speed. Stir in pecans and remaining flour to make a stiff batter. Cover; let rest 10 minutes.

Stir batter down; turn into greased 9 x 5-inch loaf pan. Cover; let rise in warm draft-free place until doubled in size, about 1 hour.

Bake at 375ºF for 30 minutes or until done. Remove from pan; cool on wire rack. If desired, sprinkle with powdered sugar.