Banana-Nut Bread
Makes two 9 by 5 inch loaves or six 6 by 2 ¾ inch miniloaves
If you use miniloaf pans, reduce the baking time to forty-five minutes.
Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon salt
3 large eggs
2 cups sugar
1 1/3 cups vegetable oil
2 tablespoons pure vanilla extract
1 1/2 cups ripe mashed banana (about 3 medium)
1 cup unsweetened shredded coconut
1 cup (about 4 oz) walnuts or pecans, toasted and finely chopped
1/2 cup buttermilk *SEE BELOW FOR SUBSTITUTION*
1/2 cup buttermilk *SEE BELOW FOR SUBSTITUTION*
Nonstick cooking spray
*If you do not have buttermilk, make your own: Pour 1/2 tablespoon vinegar into a liquid measuring cup, and top off to the 1/2 cup line with whole milk. Let stand for 5 minutes before using. Voila!*
Preheat the oven to 350 degrees. Coat two 9-by-5 inch loaf pans with cooking spray; set aside.
In a large bowl, whisk together the flour, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vegetable oil on medium-low speed until combined. Beat in the flour mixture. Add the vanilla, banana, coconut, nuts, and buttermilk, and beat just to combine.
Divide batter evenly between prepared pans. Bake, rotating pans halfway through, until a toothpick or sharp knife comes out clean, 60 to 65 minutes.
Transfer to a wire rack to cool for 10 minutes. Remove loaves from pans and let cool completely.
Bread can be kept at room temperature, wrapped well in plastic, for up to 1 week, or frozen for up to 3 months.
{I freeze one loaf, after cutting it into two or three sections, so I can thaw out small portions as needed.}
