Banana nut bread

This moist bread with light banana and coconut flavor is one of my favorite recipes to end up ripe bananas. 

Adapted from "Martha Stewart's Baking Handbook"

Ingredients:

3 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
3 large eggs
2 cups sugar
1 1/3 cups vegetable oil
2 tbsp vanilla extract
1 1/2 cups mashed ripe banana
1 cup unsweetened shredded coconut
1 cup pecans, or walnuts, toasted and finely chopped
1/2 cup buttermilk or sour cream

Method:

• Preheat the oven to 350°F（ 180℃）
• Grease 2 5" x 9" loaf pan or 16 2.5" x 4" loaves pan.

1) Whisk together all purpose flour, baking soda, salt. Set aside.
2) 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. Do not over beat.
3) Scrape the batter into the greased pan, smooth with an offset spatula. Bake, rotate pans halfway through until a toothpick inserted in the center comes out clean, about 1 hour. Bake for 3o~35 minutes if use small size pans.
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 well in plastic, for up to 1 week, or frozen for up to 3 months.