1/2 cup softened butter
1 cup sugar
2 cups ap flour
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
4 large nasty looking ripe bananas. smooshed up real good
1/3 cup buttermilk
3/4 to 1 cup toasted walnuts
1 Tbsp vanilla
1 cup coconut
1 cup blueberries + a handful for sprinkling on top
Preheat oven to 350 and use middle rack
Cream together butter and sugar with hand mixer or stand mixer. Add
egg one at a time, mixing well in between each addition.
In a separate bowl whisk together flour, salt, baking pwdr and baking soda.
Slowly add the dry ingredients to the butter mixture, alternating with
the buttermilk..(always start and end with the flour..why? I don’t
know, just cause that’s what my mom told me to do!)
Add bananas, vanilla, nuts and coconut and stir until combined. Fold
Lightly grease TWO 8in x 3 3/4in x 2 1/2in pans( I use the Hefty EZ
Pour the batter into both pans evenly. Sprinkle some blueberries on
top for a garnish.
Bake for 45-55 minutes or until toothpick comes out of the center with
only slight crumbs on it.
Try to let it cool before cutting into it..but I can never wait that
long before digging in and slathering some butter on it!
To toast the walnuts, just place in large skillet over medium heat and
cook until fragrant and lightly browned, stirring occasionally.
Usually around 5 to 8 minutes.
I use the two smaller pans because I found that if you make one large
loaf the bottom tends to burn before the middle is done. And besides 2
loafs is better than one.