Banana Nut Bread

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 pecans, toasted and finely chopped
• 1/2 cup buttermilk
• cooking spray

Directions

1. 1

   Preheat oven to 350°. Coat pans with cooking spray; set aside.

2. 2

   In a large bowl, whisk together the flour, baking soda and salt; set aside.

3. 3

   In the bowl of an electric mixer, beat the eggs, sugar and oil on medium-low speed until combined.

4. 4

   Beat in the flour mixture. Add the vanilla, banana, coconut, nuts and buttermilk and beat just to combine.

5. 5

   Divide batter betwen prepared pans; smooth with an offset spatula.

6. 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. 7

   Bread can be kept at room temperature, wrapped in plastic, for up to 1 week, or frozen for up to 3 months.