Banana Nut Bread - Yummy In My Tummy!

LMillerRN's Note:

This is from Martha Stewart's new Baking Handbook. This is just wonderful. I especially like that it has coconut in it. YUMMY! This makes 2 - 9 x 5 loaves or 6 mini loaves. If making mini loaves reduce the baking time to 45 minutes. ...

What You Need

Yield: 2 loaves

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3 large eggs
• 2 cups sugar
• 1 1/3 cups canola oil
• 2 tablespoons pure vanilla extract
• 1 1/2 cups ripe mashed bananas (about 3 medium)
• 1 cup unsweetened dried shredded coconut
• 1 cup walnuts or 1 cup pecans, toasted and finely chopped
• 1/2 cup buttermilk
• cooking spray

 Directions:

1. 1
   Preheat oven to 350°. Coat pans with cooking spray; set aside.
2. 2
   In a large bowl, whisk together the flour, baking soda and salt; set aside.
3. 3
   In the bowl of an electric mixer, beat the eggs, sugar and oil on medium-low speed until combined.
4. 4
   Beat in the flour mixture. Add the vanilla, banana, coconut, nuts and buttermilk and beat just to combine.
5. 5
   Divide batter betwen prepared pans; smooth with an offset spatula.
6. 6
   Bake, rotating pans halfway through, until a cake tester inserted in the centers come out clean, 60-65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove laves from pans and let cool completely.
7. 7
   Bread can be kept at room temperature, wrapped in plastic, for up to 1 week, or frozen for up to 3 months.

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