If you use miniloaf pans, reduce the baking time to forty-five minutes. The recipe comes from Deanna Caceres Cahn, a former brand manager in the Martha Stewart Signature furniture group.

　　

Ingredients

makes two 9-by-5-inch loaves or six 6-by-2 3/4-inch miniloaves

　　3 cups all-purpose flour

　　1 teaspoon baking soda

　　3/4 teaspoon salt

　　3 large eggs

　　2 cups sugar

　　1 1/3 cups vegetable oil

　　2 tablespoons pure vanilla extract

　　1 1/2 cups ripe mashed banana (about 3 medium)

　　1 cup unsweetened shredded coconut

　　1 cup (about 4 ounces) walnuts or pecans, toasted and finely chopped

　　1/2 cup buttermilk

　　Nonstick cooking spray

　　

Step 1

Preheat the oven to 350°F. Coat two 9-by-5-inch loaf pans with cooking spray; set aside. In a large bowl, whisk together the flour, baking soda, and salt; set aside.

　　

Step 2

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.

　　

Step 3

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, wrapped well in plastic, for up to 1 week, or frozen for up to 3 months.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter