Banana Bread with Coconut and Pecans

Banana bread is at its best when it is just sweet enough– but not too sweet; its banana flavor rings clear and true– but is not overly aggressive; and you love it any time of day.

It is remarkable how like a good friend banana bread can be.

Banana Bread with Coconut and Pecans

1/2 cup light brown sugar

1/2 cup granulated sugar

1 stick (1/2 cup) butter, softened to room temperature

2 large eggs

3-4 medium very ripe bananas, mashed (1 1/2 cups)

1/2 cup 1.5%-fat  buttermilk

1 tablespoon vanilla

1 teaspoon cinnamon

2 1/2 cups all purpose flour

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup pecans, toasted and coarsely chopped

1 cup coconut flakes

1. Preheat the oven to 350°. Coat a 9 x 5-inch loaf pan with butter and flour, shaking off the excess.

2. Use a hand mixer to beat the sugar and butter until it is light and fluffy. Beat in the eggs; add the bananas, buttermilk and vanilla and beat until smooth. Stir in the cinnamon, flour, baking soda, baking powder and salt and combine by hand with a spatula. (You don’t want to over-beat the batter or the cake will be tough.) Stir in the nuts and coconut and pour into the prepared loaf pan.

3. Bake until a toothpick inserted in the center comes out dry; 1 hour 15 minutes. Allow to cool 5 minutes in the pan. Run a knife along the sides to loosen the loaf from the pan; invert to remove the bread from the pan and place (bottom side down) on a wire rack to cool.

Makes 1 loaf