Ingredients

1.25 c Sugar
0.50 c Margarine or butter,

Softened

2.00 Eggs
1.50 c Mashed ripe bananas

(3 to 4 medium)

0.50 c Buttermilk
1.00 ts Vanilla

2.50 c All-purpose flour*

1.00 ts Baking soda
1.00 ts Salt

1.00 cn (5 ounces) macadamia nuts,

Chopped and toasted

0.50 c Flaked coconut

Procedure

If using self-rising flour omit Baking soda and salt.

Ripe bananas freeze easily.
Mash, adding 1 tablespoon lemon juice for.

Place oven rack in lowest position.
Heat oven to 350 degrees.

Grease bottoms only of 2 loaf pans, 8-1/2 X 4-1/2 X 2-1/2 inches, or 1 loaf pan, 9 X 5 X 3 inches.
Mix sugar and margarine in large bowl.

Stir in eggs until well blended.

Add bananas, buttermilk and vanilla.
Beat until smooth.

Stir in remaining ingredients except macadamia nuts and coconut just until moistened.
Stir in macadamia nuts and coconut.

Pour into pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1-1/4 hours or until wooden pick inserted in center comes

out clean.
Cool 5 minutes.

Loosen sides of loaves from pans; remove from pans.
Cool completely before slicing.

.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

2 LOAVES (24 SLICES EACH); 95 CALORIES PER SLICE.

To Microwave: Grease 12-cup microwavable bundt cake dish generously.
Prepare batter as directed.

Pour into dish.
Microwave uncovered on high 12 to 14 minutes, rotating dish 1/4 turn every 4 minutes, until top springs back

when touched lightly.
Let stand on heatproof surface (not on wire rack) 10 minutes.

Remove from dish; cool.








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