She Bakes........

...... again!

Today's offering thus far:

Banana Bread with Pecans/Coconut/Chocolate Chips

• 3 cups all-purpose flour
• 1 tsp baking soda
• ¾ tsp salt
• 3 large eggs
• 2 cups sugar
• 1 1/3 cups vegetable oil
• 2 TBSP pure vanilla extract
• 1 ½ cups ripe mashed banana (about 3 medium)
• 1 cup unsweetened shredded coconut
• 1 cup (about 4 ounces) pecans, toasted and finely chopped
• ½ cup buttermilk
• ( shopgirl also added ½ cup of chocolate chips)
  

Preheat the oven to 350°F. Coat two 9-by5-inch 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 centers 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, well wrapped in plastic, for up to 1 week, or frozen for up to 3 months.

Makes two 9-by-5-inch Loaves or six 6-by-2¾-inch Miniloaves ( this recipe filled more than two pans for me, so have a 3rd pan on standby just in case you have extra.)

Source: Martha Stewart's Baking Handbook

~ shop-baking-girl