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Banana-Nut (Coconut option)

Makes 2 loaves or 6 mini loaves

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3 large eggs
• 2 cups sugar
• 1 1/3 cups vegetable oil
• 2 tablespoons pure vanilla extract
• 1 1/2 cups ripe mashed bananas (about 3 medium)
• 1 cup sweetened shredded coconut
• 1 cup walnuts or pecans, toasted and finely chopped
• 1/2 cup buttermilk
• Nonstick cooking spray

Preheat oven to 350 degrees. Coat two 9-by-5-inch loaf pans or six mini (6-by-23/4-inch) loaf pans with 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, 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 between prepared pans; smooth tops. Bake, rotating pans halfway through, until a cake tester inserted in centers comes out clean, 60 to 65 minutes. Cool on a wire rack for 10 minutes. Remove loaves from pans and let cool completely. Store at room temperature, wrapped well in plastic, for up to 1 week, or frozen for up to 3 months.

(Adapted from “ Martha Stewart's Baking Handbook ,” Clarkson Potter.)

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