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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1997g)|
|Recipe Makes: 1|
|Calories from Fat: 3380 (57%)|
|Amt Per Serving||% DV|
|Total Fat 375.6g||501 %|
|Saturated Fat 157.6g||788 %|
|Monounsaturated Fat 168.2g|
|Polyunsanturated Fat 19.8g|
|Cholesterol 3553.7mg||1093 %|
|Sodium 5854.5mg||202 %|
|Potassium 3681mg||97 %|
|Total Carbohydrate 540.3g||159 %|
|Dietary Fiber 39.7g||159 %|
|Sugars, other 500.6g|
|Protein 144.3g||206 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5968
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