Coconut and macadamia nut banana breads jb

5 Loaves

Ingredients

Quantity Ingredient
2¼ cup All-purpose flour
¾ teaspoon Double-acting baking powder
½ teaspoon Baking soda
1 teaspoon Salt
¾ cup Unsalted butter, softened
1 cup Firmly packed light brown sugar
½ cup Granulated sugar
1½ teaspoon Vanilla
3 larges Eggs
1 tablespoon Freshly grated lemon zest
1⅓ cup Mashed ripe banana (about 3 large)
3 tablespoons Sour cream
¾ cup Chopped macadamia nuts
1 cup Sweetened flaked coconut, toasted lightly and 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, 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 buttered and floured loaf pans, each 5¾ by 3 ¼ by 2 inches, and bake the breads in the middle of a preheated 350øF. 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. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

Makes 5 small loaves

Gourmet December 1990

Posted to MM-Recipes Digest V3 #2.TXT Posted to MM-Recipes Digest V4 #016, by Julie Bertholf <jewel1@...> on Tue, 14 Jan 1997.

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