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Monday, December 14, 2009

Martha Stewart's Banana Nut Bread

I love to make this recipe because it is chock full of goodies. I has a nice crunch, and yet it is still a soft piece of bread. Even after a few days on the counter it is just like it was fresh out the oven soft. I also decided to make some french toast out of it and that morning was fulfilled. You can use whatever mix you would normally use for french toast and have the same outcome. Give this recipe a try and you will understand how necessary it has to keep this in your recipe book.

Banana-Nut Bread
From Martha Stewart’s Baking Handbook

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.

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