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Wall Street Sinks as Tariff Jitters and AI Volatility Rattle Investors

U.S. stocks tumbled in a broad sell‑off today, with the Dow Jones Industrial Average plunging roughly 800 points as renewed tariff concerns and a wave of AI‑related volatility shook market confidence. The S&P 500 and Nasdaq also slid sharply, extending a week of choppy trading driven by political uncertainty and rapid shifts in tech sentiment. Investors reacted to escalating fears that new tariff measures proposed by President Trump could disrupt global supply chains and pressure corporate earnings. Tech stocks—already sensitive to policy shifts—were hit particularly hard as traders unwound positions tied to what analysts have dubbed the “AI scare trade,” a fast‑moving rotation away from high‑growth names. Market strategists noted that the combination of geopolitical tension, policy ambiguity, and stretched valuations created a perfect storm for a sharp pullback. Still, some analysts argue that the downturn reflects a recalibration rather than a fundamental shift, pointing out t...
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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

  1. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, salt, and baking powder.
  3. In the bowl of an electric mixer, mix the melted butter and sugar until just combined. Beat in the eggs, bananas, and vanilla.
  4. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix.
  5. Gently stir in the coconut and pecans.
  6. 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.
  7. 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!






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