Golden Banana Nut Bread

This is one of our favorite breads. The recipe was given to me by my dear friend, Lupita Garza. She found the recipe printed in the McAllen Monitor newspaper several years ago. The original recipe was handed down to Herminia S. Lopez of Edinburg, Texas from her mother Leandra Segovia.
The use of Rompope, a Mexican eggnog, is unique. Hard to find, she suggests using milk if rompope is not available. I like to use Mexican brandy myself. Rompope is easily ordered online.


INGREDIENTS:
1/2 cup vegetable oil
1 cup sugar
2 eggs, beaten
3 bananas, mashed
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. Rompope (vanilla liqueur) -or- milk
1/2 tbs. vanilla
1/2 cup chopped pecans

DIRECTIONS:
Preheat oven to 350° and line a loaf pan with wax paper.
Beat oil and sugar.
Add beaten eggs and bananas and mix well
Sift the dry ingredients (flour, baking soda, baking powder and salt)and add to first mixture (oil, sugar and bananas).
Add Ron Pope (milk) and vanilla and mix well.
Stir in pecans.
Bake in the lined loaf pan for about 1 hour.
When done, remove the bread from the over and let rest for about 5 minutes, then remove from the pan.

Enjoy