Coconut and Macadamia Nut Banana Bread

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Makes 2 loaves.

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Coconut and Macadamia Nut Banana Bread Ingredients

2 1/4 cups all-purpose flour	3 large eggs
3/4 teaspoon baking powder	1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda	1 tablespoon finely grated lemon zest
1 teaspoon salt	1 1/3 cups mashed ripe bananas (about 3 large)
1 1/2 sticks (12 tablespoons) unsalted butter, softened	3 tablespoons sour cream
1 cup packed light brown sugar	3/4 cup (6 ounces) chopped macadamia nuts
1/2 cup granulated sugar	1 cup (3 ounces) sweetened flaked coconut, lightly toasted and cooled

Instructions for Coconut and Macadamia Nut Banana Bread

Put a rack in the middle of the oven and preheat oven to 350 degrees. Generously butter two 8- x 4-inch loaf pans and dust with flour, knocking out excess.

Sift together flour, baking powder, baking soda, and salt into a medium bowl. Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, about 2 minutes. Reduce speed to medium and add eggs one at a time, beating well after each addition. Add vanilla, zest, bananas, and sour cream, beating until just combined. Reduce speed to low, add flour mixture, and mix until just combined. Stir in nuts and coconut.

Divide batter between buttered loaf pans and smooth tops. Bake until a wooden pick or skewer inserted in center of bread comes out clean, 45 to 50 minutes. Remove bread from pans and cool completely, right side up, on rack.

Makes 2 loaves.

Main Ingredient: BananaCuisine: American

Ingredient Insight - look inside this recipe

Bread Bake Kid Friendly American Banana

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Company-Worthy Dishes

by catgurrl

To Toast Coconut: Spread the flaked coconut evenly in a baking sheet with sides and toast it in the middle of a preheated 350-degree oven, stirring occasionally, until golden, 10 to 12 minutes. Cool it in the pan on a rack, stirring occasionally. The loaves can be kept, wrapped well in plastic wrap, for up to 1 day at room temperature. [I posted this recipe.]