Best Banana Bread

This is from the Martha Stewart Baking Handbook. It is the best banana bread recipe I have ever tried. I prefer to use sweetened coconut rather than non-sweetened.   Allison Hottinger

3 cups all-purpose flour 1 tsp baking soda 3/4 tsp salt 3 large eggs 2 cups sugar 1 1/3 cups vegetable oil 2 tblsp pure vanilla extract 1 1/2 cups ripe mashed banana (about 3 medium) 1 cup unsweetened shredded coconut 1 cup walnuts or pecans (toasted and finely chopped) 1/2 cup buttermilk Preheat oven to 350. Coat pans with cooking spray. In large bowl, whisk together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with paddle attachment, beat the eggs, sugar, and vegetable 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 evenly between prepared pans; smooth with spatula. Bake, rotating pans halfway through, until a cake tester inserted in the center comes out clean, 60 to 65 minutes (45 minutes for miniloaf). Transfer to a wire rack to cool for 10 minutes. Remove loaves from pans and let cool completely. Bread can be kept at room temperature, wrapped well in plastic, for up to 1 week, or frozen for up to 3 months. Number Of Servings:Makes two 9x5 inch loaves or six 6x2 1/4 miniloaves.