1/2 cup softened butter
1 cup sugar
2 cups ap flour
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
2 eggs
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
in blueberries.
Lightly grease TWO 8in x 3 3/4in x 2 1/2in pans( I use the Hefty EZ
elegance pans)
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!
Tips***
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.
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