Title: Coconut and macadamia nut banana breads jb
 Categories: Breads, Desserts
      Yield: 5 Loaves
 
  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 350øF. 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