HAWAIIAN BANANA BREAD 1 1/4 cups 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 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 jar (3 1/2 ounces) macademia nuts, chopped and toasted 1/2 cup flaked coconut Heat oven to 350°F. 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.

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).

NOTE: To toast nuts, bake uncovered in ungreased shallow pan in 350°F oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

1 Slice: Calories: 115 (Cal. from fat: 45), Fat: 5g (Saturated: 2g), Cholesterol: 15mg, Sodium: 115mg, Carbohydrate: 16g, Protein: 2g.

[Gold Medal, Let's Bake! no.30]