Coconut Macadamia Nut Banana Breads Jb
Ingredients| 2 1/4 cup all-purpose flour 3/4 tsp double-acting baking powder 1/2 tsp baking soda 1 tsp salt 3/4 cup unsalted butter, softened 1 cup firmly packed light brown sugar 1/2 cup granulated sugar 1 1/2 tsp vanilla 3 large eggs 1 tbsp freshly grated lemon zest 1 1/3 cup mashed ripe banana (about 3 large) 3 tbsp sour cream 3/4 cup chopped macadamia nuts 1 cup sweetened flaked coconut, toasted l, ightly and coole |
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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 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 350°F. 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
Servings:
5
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