My Moist Banana Bread with coconut and pecans is a wonder. How can something so quick and easy be so darn deliciously scrumptious.
Servings 24 Servings
- 3 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Salt
- 3 Large Eggs
- 2 Cups Sugar
- 1 1/3 Cup Vegetable Oil
- 2 Tablespoons Vanilla Extract
- 1 1/2 Cups Very Ripe Bananas Mashed
- 1 Cup Shredded Coconut
- 1 Cup Pecans Chopped
- 1/2 Cup Buttermilk Well Shaken
Preheat oven to 350 degrees. Coat two 9x5 inch loaf pans with cooking spray.
In a medium bowl, whisk together 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, pecans, and buttermilk, and beat just to combine.
Divide batter evenly between prepared pans; smooth with an offset spatula. Bake 60-65 minutes or until the cake tester inserted in center comes out clean. Sooooo Yummy!
Serving: 1/24 of the recipe | Calories: 295kcal | Carbohydrates: 33g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 21mg | Sodium: 141mg | Potassium: 95mg | Fiber: 1g | Sugar: 20g | Vitamin A: 45IU | Vitamin C: 0.8mg | Calcium: 15mg | Iron: 1mg