Title: Coconut and macadamia nut banana bread
 Categories: Nuts, Fruits
      Yield: 1 Servings
 
  2 1/4 c  All-Purpose Flour
    3/4 ts Double-Acting Baking Powder
    1/2 ts Baking Soda
      1 ts Salt
  1 1/2    Sticks Unsalted Butter --
           Softened
      1 c  Light Brown Sugar -- firmly
           Packed
    1/2 c  Granulated Sugar
  1 1/2 ts Vanilla Extract
      3 lg Eggs
      1 tb Lemon Zest -- freshly
           Grated
  1 1/3 c  Mashed Ripe Bananas -- about
      3    Large
      3 tb Sour Cream
    3/4 c  Macadamia Nuts -- chopped
      1 c  Sweetened Coconut Flakes --
           Toasted lightly
           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 until the mixture is light and fluffy and 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 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 degree 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.