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