Coconut And Macadamia Nut Banana Bread

Recipe Ingredients

2 1/4 cups	140g / 4.9oz	All-purpose flour
3/4 teaspoon	3.8ml	Double-acting baking powder
1/2 teaspoon	2.5ml	Baking soda
1 teaspoon	5ml	Salt
3/4 cup	148g / 5.2oz	Unsalted butter - (1 1/2 sticks) - softened
1 cup	160g / 5.6oz	Light brown sugar - (frimly packed)
1/2 cup	99g / 3.5oz	Granulated sugar
1 1/2 teaspoons	7.5ml	Vanilla
3 teaspoons	15ml	Eggs (large)
1 tablespoon	15ml	Freshly-grated lemon zest
1 1/3 cups	315ml	Mashed ripe banana - (abt 3 large)
3 tablespoons	45ml	Sour cream
3/4 cup	109g / 3.8oz	Chopped macadamia nuts
1 cup	93g / 3.3oz	Sweetened flaked coconut - toasted lightly,
		And cooled

Recipe Instructions

Into 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 sugar, 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.

Pour the batter into a buttered and floured 9- by 5- by 3-inch loaf pan and bake the bread in the middle of a preheated 350 degree oven for 40 to 50 minutes, or until a tester comes out clean. Cool the bread on a rack. Cooled bread can be wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

This recipe yields 1 loaf.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8856 broadcast 04-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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