Kitchen Sink Banana Bread

My Holiday Baking this year has been pretty lack luster. It consisted of baking a couple loaves of orange cranberry bread, though I didn't have cranberries so I substituted mixed berries, and a single loaf of my Kitchen Sink Bread (so named because I put everything in it but the kitchen sink). It's a big favorite in my family, especially by Jeff who I once watched eat almost an entire load in the span of about 30 minutes.

Here's the recipe which I adapted from Mark Bittman's "How to Cook Everything" and from which I got the adding coconut to keep it moist.

Kitchen Sink Banana Bread

1 stick butter (plus more to grease pan)
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp salt
1 1/2 tsp baking powder
3/4 cup sugar
2 eggs
3 ripe bananas, mashed
1 tsp vanilla extract
1/2 cupped chopped pecans
1/2 grated shredded coconut
1 cup chopped fruit (apples and pears work well)

Preheat oven to 350, grease 9x5 loaf pan.

Mix together dry ingredients. Cream butter and mix in eggs, bananas and vanilla. Stir into dry mixture but do not overmix. Gently stir in remaining ingredients.

Pour batter into loaf pan and bake for 45 to 60 min until center is pretty set. Cool for 15 min, then remove from pan. Store by wrapping in wax paper. The bread will be moist and delicious!

Enjoy! Merry Christmas. We're heading to the in-laws for a few days where I imagine I won't be getting much posting or cooking done, but tune back in because in January we're going VEGAN for one month. Hooray!