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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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Coconut and Macadamia Nut
(One of Gourmet's "50 Baking Favorites")
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.
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
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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