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Categories:
flour baking powder baking soda salt unsalted butter brown sugar sugar vanilla vanilla bean eggs freshly grated lemons bananas sour cream nuts coconut
Viewed: 36 - Published at: 7 years agoIngredients
- 2 14 cups all-purpose flour
- 34 teaspoon baking powder
- 12 teaspoon baking soda
- 1 teaspoon salt
- 34 cup unsalted butter, at room temperature
- 1 cup firmly packed light brown sugar
- 12 cup granulated sugar
- 1 12 teaspoons vanilla essence
- 1 vanilla bean, scrapings of
- 3 large eggs
- 1 12 tablespoons freshly grated lemons, zest of
- 1 13 cups mashed very ripe bananas
- 3 tablespoons sour cream
- 34 cup roughly chopped macadamia nuts
- 1 cup sweetened flaked coconut
Method
- Spread the coconut thinly and evenly on a non-stick cookie sheet and place under a pre-heated broiler until lightly toasted but not burned.
- Set the toasted coconut aside to cool completely while you are preparing the rest of the recipe.
- 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 sugar, beat in the vanilla, the eggs, 1 at a time, the zest, the banana, and the sour cream.
- Add the flour mixture and beat the batter until it is just combined, and stir in the nuts and the cooled coconut Pour the batter into a buttered and floured 9 by 5 by 3-inch loaf pan and bake the bread in the middle of a preheated 350 F.
- oven for 40 to 55 minutes, or until a tester or wooden toothpick inserted into the center of the bread comes out clean.
- Cool the bread on a rack.
