Banana Nut Bread – Yummy In My Tummy!

LMillerRN‘s Note:
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. …
What You Need
Yield: 2 loaves


    1. 1
      Preheat oven to 350°. Coat pans with cooking spray; set aside.


    1. 2
      In a large bowl, whisk together the flour, baking soda and salt; set aside.
    2. 3
      In the bowl of an electric mixer, beat the eggs, sugar and oil on medium-low speed until combined.
    3. 4
      Beat in the flour mixture. Add the vanilla, banana, coconut, nuts and buttermilk and beat just to combine.
    4. 5
      Divide batter betwen prepared pans; smooth with an offset spatula.
    5. 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.
    6. 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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