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Categories:Viewed: 56 - Published at: 6 years ago
Ingredients
- 1 14 cups sugar
- 12 cup butter or 12 cup margarine, softened
- 2 eggs
- 1 12 cups mashed ripe bananas (3 to 4 medium)
- 12 cup buttermilk
- 1 teaspoon vanilla
- 2 12 cups Gold Medal all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 (3 1/2 ounce) jar macadamia nuts, chopped and toasted
- 12 cup flaked coconut
Method
- Move oven rack to lowest position.
- Heat oven to 350F .
- Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
- Stir together sugar and butter in large bowl.
- Stir in eggs until well blended.
- Add bananas, buttermilk and vanilla.
- Beat with wire whisk until smooth.
- Stir in flour, baking soda and salt just until moistened.
- Stir in nuts and coconut.
- Pour into pans.
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean.
- Cool 10 minutes.
- Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
- Cool completely, about 2 hours, before slicing.
- Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
- To Bake Mini-Loaves: Grease bottoms only of 10 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches.
- Divide batter among pans (about 1/2 cup each).
- Bake 30 to 35 minutes.
- 10 mini-loaves.
