Photo LC

This recipe is just as good without the nuts, but the coconut is essential.

3 cups (750 ml) all-purpose flour

1 teaspoon (5 ml) baking soda

3/4 teaspoon (3 ml) salt

3 large eggs

2 cups (500 ml) sugar

1 1/3 cups (325 ml) vegetable oil

2 tablespoons (30 ml) vanilla

1 1/2 cups (375 ml) ripe mashed bananas (about 3 medium)

1 cup (250 ml) unsweetened shredded coconut

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

1/2 cup (125 ml) buttermilk

1. Preheat the oven to 350 F (180C). Coat two, 9-by-5-inch moulds with cooking spray and set aside.
2. Sift together the flour, baking soda and salt.
3. In a large bowl, beat together the eggs, sugar and vegetable oil on medium speed until well combined. Blend in the dry ingredients. Add the vanilla, bananas, coconut, nuts, and buttermilk and beat until just combined.
4. Divide batter evenly between the moulds, and bake for 60-65 minutes until a cake tester comes out clean.
5. Remove loaves from pans and let cool on a rack.