Wednesday, July 7, 2010
Last night I baked the best banana bread I have ever made! Luckily, I was able to control myself and eat only one muffin, but it was definitely a struggle! Go get some bananas because you are gonna want to whip this up!
3 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
3 large eggs
2 c. sugar
1 1/3 c. vegetable oil
2 tbsp. vanilla extract (YES! Tablespoons!)
1 1/2 c. mashed, ripe bananas (about 3 medium)
1 c. shredded coconut
1 c. chopped hazelnuts (you could use pecans or walnuts)
1/2 c. buttermilk (I used whole milk and 1 tsp. cider vinegar)
Preheat the oven to 350F. Coat two 9-by-5-inch loaf pans with butter or 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 fitted with the paddle attachment, beat the eggs, sugar, and vegetable 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 evenly between prepared pans. Bake until a cake tester inserted in the center comes out clean, 60-65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove loaves from pans and let cool completely...if you can wait that long!
Next Martha recipe...Fennel and Golden-Raisin Scones! YUM!