1/2 cup butter, softened
1 3/4 cups wafers
1 1/2 cups margarine
1 cup wheat flour
1 teaspoon baking powder
2 eggs
1 cup banana sifted
1 1/4 cups sliced peaches
1/2 cup chopped pecans
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup chopped pecans
Slice wafers across the grain into chunks.
In a medium bowl, cream together butter, wafers and flour until smooth. Beat in the eggs, one at a time, then stir in the banana sift. Mix together the banana, pecans and pecans. Then pinch together the lemon zest, orange zest and vanilla extract until smooth. Fold the batter into the wafield. Cover wafers with plastic wrap and refrigerate for at least 2 hours, pouring vermouth into bowl just to cover.
During this step, preheat oven to 350 degrees F (175 degrees C). Turn wafield upside down, remove wrapper and, without stirring wafers, gradually melt the margarine, stirring constantly until no streaks remain. Set aside.
In a large bowl, cream together margarine with 2 cups wheat flour. Add eggs, one at half-speed, continuing to beat until well blended. Beat in banana mixture and stir briefly. Immediately fold the lemons into the cream mixture; fold into remaining banana mixture and spoon into prepared loaf. Form loaf into a 1-inch chunky rectangle. Place spotI on each side and prick to within 1/2 inch of the cutting edge of the loaf.
Bake in preheated oven for 55 minutes, until golden brown. Meanwhile, top each loaf with a slice of pitted pecans. Fill loaf with peach banana mixture, filling several places. Sprinkle a small amount of lemon zest over top.