Directions:
- Preheat oven to 350°. Coat pans with cooking spray; set aside.
- In a large bowl, whisk together the flour, baking soda and salt; set aside.
- In the bowl of an electric mixer, beat the eggs, sugar and oil on medium-low speed until combined.
- Beat in the flour mixture. Add the vanilla, banana, coconut, nuts and buttermilk and beat just to combine.
- Divide batter betwen prepared pans; smooth with an offset spatula.
- Bake, rotating pans halfway through, until a cake tester inserted in the centers come out clean, 60-65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove laves from pans and let cool completely.
- Bread can be kept at room temperature, wrapped in plastic, for up to 1 week, or frozen for up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 908.07 Kcal (3802 kJ) | ||
| Calories from fat | 463.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.52g | 79% | |
|---|---|---|---|
| Cholesterol | 71.43mg | 24% | |
| Sodium | 622.01mg | 26% | |
| Potassium | 369.43mg | 8% | |
| Total Carbs | 102.24g | 34% | |
| Sugars | 59.49g | 238% | |
| Dietary Fiber | 4.36g | 17% | |
| Protein | 12.05g | 24% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 1.6mg | 9% | |
| Calcium | 49.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 379.3 Kcal (1588 kJ) | ||
| Calories from fat | 193.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.52g | 79% | |
|---|---|---|---|
| Cholesterol | 29.84mg | 24% | |
| Sodium | 259.82mg | 26% | |
| Potassium | 154.31mg | 8% | |
| Total Carbs | 42.71g | 34% | |
| Sugars | 24.85g | 238% | |
| Dietary Fiber | 1.82g | 17% | |
| Protein | 5.03g | 24% | |
| Vitamin C | 1.7mg | 7% | |
| Iron | 0.7mg | 9% | |
| Calcium | 20.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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