| 1 | Preheat oven to 350°F. |
| 2 | Generously butter a 9 x 5 x 3" loaf pan. |
| 3 | Sift first 3 ingredients into a small bowl. |
| 4 | Using an electric mixer, cream butter in a large bowl until light. |
| 5 | Gradually beat in sugar. |
| 6 | Beat in eggs one at a time. |
| 7 | Add mashed bananas and lemon juice and beat until well blended. |
| 8 | Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients. |
| 9 | Mix in pecans. |
| 10 | Pour batter into prepared pan. |
| 11 | Bake until toothpick inserted in center comes out clean, about 1 hour 20 minutes. |
| 12 | Cool in pan on rack for 10 minutes. |
| 13 | Turn out onto rack and cool completely. |
| 14 | (can be prepared 2 days ahead. |
| 15 | Wrap tightly and refrigerate). |
| 16 | Cut bread into ? thick slices. |
| 17 | Preheat oven to low. |
| 18 | Whisk eggs, cream, sugar, vanilla, and spices in a large bowl until blended. |
| 19 | Melt 1 tb butter in a heavy large skillet over medium heat. |
| 20 | Place some bread in the batter and turn to coat thoroughly. |
| 21 | Add bread to skillet. |
| 22 | Cook until golden brown, about 3 minutes per side. |
| 23 | Transfer french toast to a cookie sheet, place in oven to keep warm. |
| 24 | Repeat with remaining bread slices and batter in batches, adding more butter to skillet as necessary. |
| 25 | Serve french toast with maple syrup. |
