Wednesday, May 19, 2010

Banana Nut Cake Bread

● 3 cups all-purpose flour
● 1 tsp baking soda
● 3/4 tsp salt
● 3 large eggs
● 2 cups sugar
● 1 1/3 cups vegetable oil
● 2 tbsp vanilla extract
● 1 1/2 cups mashed ripe bananas,
● 1 cup unsweetened shredded coconut, optional
● 1 cup walnuts or pecans, toasted and finely chopped
● 1/2 cup buttermilk
● nonstick cooking spray

Preheat the oven to 350℉.

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.

Beat the eggs, sugar, and vegetable oil on a 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, rotating pans halfway through until a cake tester inserted in the corners 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.

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