Coconut and Macadamia Nut Banana Breads Recipe

Name: Coconut and Macadamia Nut Banana Breads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 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; 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

Servings: persons

2 1/4 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
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

1
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt.
2
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.
3
Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut.
4
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.
5
oven for 35 to 40 minutes, or until a tester comes out clean.
6
Remove the breads from the pans and let them cool, right sides up, on a rack.
7
The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

1063

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 3/4 teaspoon double-acting baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and more.

Yes, Coconut and Macadamia Nut Banana Breads falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut and Macadamia Nut Banana Breads

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