Tuesday, June 5, 2007

Banana Coconutty Bread

Lately, I've been in this Banana craze. And when my aunt made me Banana Bread, I died and went to heaven. When I got home, I wanted to make my own. So thats exactly what I did; I made some Banana Bread! And I have to say, it came out very good.

I made my own personal sundae out of it. I cut 3 slices, crumbled them into a mug, poured milk on top, put a lot of chocolate syrup over it, and whipped cream. Everyone thinks its weird how I soak it in milk; they just don't understand how delicious it is!


1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup of nuts [any of your choice]
1/2 cup flaked coconut

1. Move oven rack to lowest position. Heat oven to 350°F . Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Stir together sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat with wire whisk until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts and coconut. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours.


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