Coconut and macadamia nut banana bread

1 Servings

Ingredients

Quantity Ingredient
2¼ cup All-Purpose Flour
¾ teaspoon Double-Acting Baking Powder
½ teaspoon Baking Soda
1 teaspoon Salt
1½ Sticks Unsalted Butter --
Softened
1 cup Light Brown Sugar -- firmly
Packed
½ cup Granulated Sugar
1½ teaspoon Vanilla Extract
3 larges Eggs
1 tablespoon Lemon Zest -- freshly
Grated
1⅓ cup Mashed Ripe Bananas -- about
3 Large
3 tablespoons Sour Cream
¾ cup Macadamia Nuts -- chopped
1 cup Sweetened Coconut Flakes --
Toasted lightly
Cooled

Directions

Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugars until the mixture is light and fluffy and beat in the vanilla, the eggs, 1 at a time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Divide the batter among 5 well-buttered and floured 5¾- by 3 ¼-inch loaf pans and bake the breads in the middle of a preheated 350 degree oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack.

Recipe By : Gourmet Magazine, October 1991/RobieLynn File

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