BUTTERMILK BANANA NUT BREAD

Buttermilk Banana Nut Bread image

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.

Provided by LMillerRN

Time 1h25m

Yield 2 loaves

Number Of Ingredients 12

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

Steps:

Preheat oven to 350°. Coat 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, beat the eggs, sugar and 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 betwen prepared pans; smooth with an offset spatula.
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.
Bread can be kept at room temperature, wrapped in plastic, for up to 1 week, or frozen for up to 3 months.

Nutrition Facts : Calories 3674, Fat 220.8, SaturatedFat 41.8, Cholesterol 281.4, Sodium 1697.1, Carbohydrate 391.9, Fiber 18.9, Sugar 223.4, Protein 43.9