Hawaiian Banana Bread

1 cup sugar
1/2 cup butter or margarine softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
2 1/2 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 1/2 oz jar macadamia nuts chopped and toasted
1/2 cup flaked coconut

Preheat oven to 350�. Grease bottom only of 2 loaf pans, 8 1/2x4 1/2 inches, or 1 loaf pan, 8x5x3 inches.

Beat sugar and butter in large bowl with electric mixer on medium speed until smooth and fluffy. Beat in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in remaining ingredients except nuts and coconut just until moistened. Stir in nuts and coconut. Pour into pans.

Bake 8 inch loaves about 1 hour, 9 inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to 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.

Makes 2 loaves (20 slices each) or 1 loaf (24 slices).

AUTHOR: BETTY BOOP