1 (1 ounce) square unsalted butter or margarine, softened
1 teaspoon baking soda
1 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1/2 cup chopped walnuts
2 teaspoons vegetable oil
5 tablespoons brown sugar
1 tablespoon vegetable oil
1 tablespoon white sugar
1 teaspoon vanilla extract
1 cup chopped coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 3-inch bread pans.
On a large sheet of waxed paper, place the butter or margarine, baking soda and 1 cup sugar. Spread the butter mixture over the paper. Press the bottom of the paper with a fork to keep it from sticking to the bread. Press the bottom of the paper with a fork, not the edges.
Bake the bread in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove from oven and sprinkle with 2 tablespoons flour, spreading evenly. Moving the paper between layers, keep the butter paper touching side to side as you zig zag.
Meanwhile, in a large bowl, mix the flour, baking powder and nutmeg. Stir the flour mixture into the crushed graham crackers, and spread evenly over the crust. Drizzle with the white sugar/flour mixture.
Meanwhile, in a small bowl, mix the milk, eggs, vanilla, chopped walnuts and coconut. Beat in the brown sugar/oil mixture. Beat in the sliced bananas and chopped walnuts.
Preheat oven to 350 degrees F (175 degrees C). Spread bread on a cookie sheet. Bake for 50 minutes in the preheated oven, or until lightly browned.