Buttermilk Banana Nut Bread

Recipe by LMillerRN
READY IN: 1hr 25mins
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°. Coat 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 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 betwen prepared pans; smooth with an offset spatula.
  • Bake, rotating pans halfway through, until a cake tester inserted in the centers come out clean, 60-65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove laves 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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