2 1/4 c All-purpose flour
3/4 ts Double-acting baking powder
1/2 ts Baking soda
1 ts Salt
3/4 c Unsalted butter, softened
1 c Firmly packed light brown
-sugar
1/2 c Granulated sugar
1 1/2 ts Vanilla
3 lg Eggs
1 tb Freshly grated lemon zest
1 1/3 c Mashed ripe banana (about 3
-large)
3 tb Sour cream
3/4 c Chopped macadamia nuts
1 c Sweetened flaked coconut,
-toasted lightly and cooled
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
Yields
5 Loaves