Wednesday, February 24, 2010
It's snowing. Again.
The smell of Martha's banana bread, straight from her New Classics cookbook, makes being stuck in the house under even more snow almost worth it.
3 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
3 large eggs
2 cups sugar
1 1/3 cups vegetable oil
2 tablespoons pure vanilla extract
1 ½ cups ripe mashed bananas (about 3 medium)
1 cup unsweetened shredded coconut
1 cup (about 4 ounces) walnuts or pecans, toasted and finely chopped
½ cup buttermilk
Nonstick cooking spray
Preheat the oven to 350°F. Coat two 9-by-5 loaf pans with cooking spray, set aside. In 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, smooth with an offset spatula. Bake, rotating pans halfway through, until a cake tester inserted in the center 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 in plastic, for up to 1 week, or frozen for up to 3 months.