Try this Coconut and Macadamia Nut Banana Breads Jb recipe, or contribute your own.
Suggest a better descriptionInto 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, 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 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F. 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. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Makes 5 small loaves Gourmet December 1990 Posted to MM-Recipes Digest V3 #2.TXT Posted to MM-Recipes Digest V4 #016, by Julie Bertholf
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Serving Size: 1 Loave (251g) | ||
Recipe Makes: 5 Loaves | ||
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Calories: 633 | ||
Calories from Fat: 287 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.8g | 42 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 637.9mg | 196 % | |
Sodium 1112.1mg | 38 % | |
Potassium 369.1mg | 10 % | |
Total Carbohydrate 61.8g | 18 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 58.4g | ||
Protein 26.2g | 37 % | |
Powered by: USDA Nutrition Database 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: 633
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