Banana Nut Bread

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

3 large eggs

2 cups sugar

1 1/3 cups vegtable oil

2 tablespoons pure vanilla extract

1 1/2 cups ripe mashed banana(about 3 med

1 cup unsweetened shredded coconut(optional)

1 cup (about 4 ounces)walnuts or pecans

1/2 cup buttermilk

Nonstick cooking spray

Preheat the oven to 350 degree F. 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; smooth with an offset spatula. Bake, warming pans halfway through, until a cake tester inserted in the centers 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.



Submitted by: Letty