Coconut, Walnut, Banana Bread, "KILLER" version

Tomorrow my neighbor Doris is coming for a long planned "Coffee Clutch" so I made my very favorite "KILLER" banana bread recipe.  This was a recipe I adapted from Martha Stewart Baking cookbook and it makes 2 large loaves 8 1/2" x 4 1/2" or 6 smaller 6" x 2 3/4" loaves.

3 C. all-purpose flour
1 t. baking soda
3/4 t. salt
3 large eggs
2 C. sugar
1 1/3 C. vegetable oil
1 T. Vanilla
1 T. dark rum
1/2 t. nutmeg
1 1/2 C. mashed ripe banana
 (about 3 medium)
1 C. Shredded coconut
1 C. chopped walnuts
1/2 C. buttermilk
2 T. demerara or dark brown sugar
Nonstick cooking spray

Preheat oven to 350 degrees F and prepare pans by spraying well with nonstick spray.  Set the pans aside. Whisk together the flour, soda, and salt and set aside.

Use the paddle attachment to a stand mixer and beat the eggs in a large bowl.  Add the sugar and oil and beat at medium low speed to combine.  Beat in the flour mixture.  Add the vanilla, rum, nutmeg, banana, coconut, walnuts, and buttermilk and beat just to combine.

Pour the batter evenly into the pans smoothing the tops.  Sprinkle the sugar evenly over the loaves. Bake until a pick comes out clean when tested, 60 to 65 minutes.  Cool 10 minutes and remove from pans, cool completely on rack and store in plastic at room temperature for up to 1 week, or frozen for up to 3 months.

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