Recipe information
Yield
Makes 5 loaves
Ingredients
2 1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs
1 tablespoon freshly grated lemon zest
1 1/3 cups mashed ripe banana (about 3 large)
3 tablespoons sour cream
3/4 cup chopped macadamia nuts
1 cup sweetened flaked coconut, toasted lightly and cooled
Preparation
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 until the mixture is light and fluffy and beat in the vanilla, the eggs, 1 at at 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 well-buttered and floured 5 3/4- by 3 1/4-inch loaf pans 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.
