1 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 c. unsalted butter
2/3 c. packed light brown sugar
2/3 c. white sugar
2 eggs
2 med. ripe bananas, mashed (1 c.)
1 1/2 tsp. vanilla
1 c. coconut, divided
1 c. coarsely chopped pecans, divided

Preheat oven to 350 degrees. Lightly grease 13x9x2 inch baking pan.

On waxed paper, combine flour, salt, baking powder and cinnamon; set aside.

In large saucepan over low heat, melt butter. Remove pan from heat. Beat in both sugars, eggs, bananas and vanilla. Stir in flour mixture then 2/3 cup each of the coconut and pecans. Spread dough evenly into prepared pan. Sprinkle top with remaining coconut and pecans. Pat down lightly. Bake 35 minutes. Cool completely on wire rack. Cut in 2 inch squares. Makes 24.