The Pituffik Space Base (formerly Thule Air Base) in Greenland Global markets faltered as fresh tariff threats from U.S. President Donald Trump reignited fears of a renewed trade clash between Washington and key European partners. The announcement targeted several EU nations and immediately sent shockwaves through equities, currencies, and commodities. European stocks opened sharply lower, with export‑heavy sectors—particularly autos, luxury goods, and industrials—bearing the brunt of the selloff. Major multinational firms saw billions wiped from their market value within hours as investors braced for potential retaliatory measures from Brussels. The proposed tariffs, set to begin at 10% and potentially rise to 25% later in the year, stem from escalating geopolitical disagreements that have st...
Banana Bread with Coconut and Pecans
Ingredients
- 1¾ cups all-purpose flour
- ¼ teaspoon salt
- 1½ teaspoons baking powder
- 1 stick (½ cup) unsalted butter, melted
- ¾ cup plus 2 tablespoons sugar
- 2 large eggs
- 1 cup very ripe bananas, mashed (about 3 bananas)
- 1 teaspoon vanilla extract
- ½ cup shredded unsweetened coconut
- ½ cup pecans, toasted and chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan.
- In a medium bowl, whisk together the flour, salt, and baking powder.
- In the bowl of an electric mixer, mix the melted butter and sugar until just combined. Beat in the eggs, bananas, and vanilla.
- Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix.
- Gently stir in the coconut and pecans.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a tester inserted into the center comes out relatively clean.
- Let the loaf cool in the pan for about ten minutes, then turn out onto a rack to cool completely.
Enjoy your banana bread warm out of the oven or toasted for breakfast the next day!
Comments
Post a Comment