Banana-Nut Bread
If you use miniloaf pans, reduce the baking time to forty-five minutes. The recipe comes from Deanna Caceres Cahn, a former brand manager in the Martha Stewart Signature furniture group.
Recipe information
Yield
makes two 9-by-5-inch loaves or six 6-by-2 3/4-inch miniloaves
Ingredients
Preparation
Step 1
Preheat the oven to 350°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.
Step 2
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.
Step 3
Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating 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.
