Banana-Nut Bread

This banana bread is rich, flavorful and moist. You’ll love it!
(Photo by Jathan Fink, Jadeworks Entertainment)

If you’re like us, you frequently have bananas at various stages of ripeness. But usually, even the darkest bananas can be salvaged and turned into this wonderful bread! It is moist, flavorful, rich and delicious. 

PREP: 15 minutes
BAKE: 1 hour 15 minutes

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon Kosher salt
• 2 large eggs
• 1 cup granulated sugar
• 3/4 cup vegetable oil
• 1 tablespoon pure vanilla extract
• 3 small ripe mashed bananas (almost 1 cup)
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped pecans (optional)
• 1/4 cup buttermilk
• Nonstick cooking spray

DIRECTIONS

1. Preheat oven to 350º F. Coat a 9-by-5-inch loaf pan with cooking spray; set aside. In a large bowl, whisk together the flour, baking soda, and salt; set aside.
2. In a large bowl, use a wooden spoon to beat the eggs, sugar and vegetable oil until combined. Stir in the flour mixture. Add the vanilla, banana, coconut, nuts (if using) and buttermilk, and stir just to combine.
3. Pour batter into prepared pan; smooth with a spatula. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 70 to 75 minutes. Transfer to a wire rack to cool for 10 minutes. Remove loaf from pan 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.

YIELDS: 1 loaf

© 2015 Jadeworks Entertainment