Instructions: In large bowl, combine 3/4 cup flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (110 to 120 degrees F); stir into dry ingredients. Stir in whole wheat flour, banana, egg, pecans and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Divide dough into 3 equal pieces; form each into smooth ball. Place balls in greased 8 1/2 4 1/2 inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. In small bowl, combine topping ingredients; sprinkle over top of dough. Bake at 375 degrees F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.

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