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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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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. Ingredients:
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. Preheat oven to 350°. Coat pans with cooking spray; set aside.
2. In a large bowl, whisk together the flour, baking soda and salt; set aside.
3. In the bowl of an electric mixer, beat the eggs, sugar and oil on medium-low speed until combined.
4. Beat in the flour mixture. Add the vanilla, banana, coconut, nuts and buttermilk and beat just to combine.
5. Divide batter betwen prepared pans; smooth with an offset spatula.
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. 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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