Coconut Banana Nut Bread/Muffins

Have all ingredients at room temperature prior to starting.

Preheat oven to 325 F. Put paper liners into two 12-count muffin tins and set the tins aside. I actually made 6 large muffins, 12 regular size muffins and the small loaf pictured above.

In a large bowl cream butter and cream cheese until creamy. Then slowly add sugar, beating till very light and fluffy about 3-5 minutes. Add eggs 1 at a time beating until just blended after each. Set aside.

In a medium-sized bowl combine dry ingredients (flour through baking soda) then slowly add it into the creamed mixture beating on low until just blended.

Add bananas into the mixture. Stir in nuts and coconut. That’s right, there is no vanilla in this recipe. You are welcome to use it but I don’t know how this could have tasted any better if I hadn’t forgotten it.

Spoon batter into the paper cup lined muffin tins or loaf pans until about 3/4 full. Bake at 325ºF, for 20-22 minutes for the regular size muffins, 23-25 minutes for the large muffins and 25 minutes for the small loaf. If you are making a full size loaf bake about 30-35 minutes. Or until golden brown and the top springs back when lightly touched. Remove from oven and cool on a wire rack. Or have one while it’s still warm from the oven perhaps with a little butter on it.

When completely cool, if you wish, you can top it with your favorite cream cheese frosting.