Banana Nut Bread - cooking recipe

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
Preparation
    Preheat oven to 350\u00b0. 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.

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