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Coconut and Macadamia Nut Banana Bread

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has that ability to comfort."
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Coconut Palms and the Island of Lanai at Sunset from the Seawall
on Front Street, Lahaina, Maui
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Lehmann, Karl
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Coconut and Macadamia Nut
Banana Bread
(One of Gourmet's "50 Baking Favorites")
Gourmet October 1991

2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter, softened
1 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
1 tablespoon grated lemon zest
1 1/3 cup mashed ripe banana (3 large)
3 tablespoons sour cream
3/4 cup chopped macadamia nuts
1 cup sweetened flaked coconut

Into a bowl sift together flour, baking powder, soda and salt.
In a large bowl with electric mixer cream butter with sugars until mixture
is light and fluffy. Beat in vanilla, eggs, one at a time, zest, banana and
sour cream. Add flour mixture and beat batter until it is just combined. Stir
in macadamia nuts and coconut. Divide batter among 5 well-buttered and floured 5 3/4 x 3 1/4-inch loaf pans and bake 35 to 40 minutes at 350
degrees F. or until tester comes out clean. Remove breads from pans and
let them cool, right sides up, on a rack.

Featured Archive Recipes:
Banana Macadamia Nut Bread
Mammy's Banana Nut Cake
 

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