11
Apr
11

Coconut and Macadamia Banana Bread

I baked this with the intent of giving it to our new neighbors. They moved into the house at the bend of the street sometime in January, so I’ve been feeling incredibly guilty about not getting over there sooner. But when this bread came out of the oven, I quickly got over it. It had been about a year since I’d baked this particular banana bread, one of my all-time favorites. The coconut and macadamia nuts give it a tropical twist. Lemon zest adds brightness. The sour cream makes it extra moist.

I’d forgotten how difficult it is to be charitable with something that smells this wonderful when it comes out of the oven. Their banana bread will have to come later, I decided.

Before Gabi came along, I’d make this bread or a different version by Martha Stewart almost once a month. I was a banana bread fiend and always had extra loaves in the freezer for when we had company. These days, I don’t have time to bake like that. Not to mention, we rarely have leftover bananas. This little one is very much into them.

They only drawback to this bread is the macadamia nuts. They aren’t cheap. Walnuts are a less expensive substitute and just as good.

During baking, the smell of coconut, banana and vanilla fill the house. It’s hard to resist. After allowing the bread to cool, I immediately cut a piece off of one for myself and put the other in the freezer for next week. This weekend, I’ll bake another two loaves: one for work, and the other for our new neighbors.

Coconut and Macadamia Banana Bread
slightly adapted from The Gourmet Cookbook

2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 tablespoon finely grated lemon zest (from 2 lemons)
3 large overripe bananas, mashed
3 tablespoons sour cream
3/4 cup (6 ounces) chopped macadamia nuts
1 cup sweetened flaked coconut

Preheat oven to 350° F with a rack in the middle of the oven. Generously butter two loaf pans — about 8-inch by 4-inch.

Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat together butter and sugars into a large bowl with an electric mixer at high speed until pale and fluffy, about 2 minutes. Reduce speed to medium and add eggs one at a time, beating well after each addition. Add vanilla, zest, bananas and sour cream, beating until just combined. Reduce speed to low. Add the flour mixture and mix just until combined. Stir in nuts and coconut by hand.

Divide batter between buttered loaf pans and smooth tops. Bake for 45 to 50 minutes, until a wooden pick or skewer inserted in the center of bread comes out clean. Remove bread from pans and cool completely, right side up. on cooling rack.

Bread can be kept wrapped at room temperature for two days, refrigerated for up to one week, or frozen (double wrapped) for up to three months.

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2 Responses to “Coconut and Macadamia Banana Bread”


  1. April 12, 2011 at 12:06 pm

    I never thought to add coconut or macadamias to my banana bread…great twist!

  2. April 12, 2011 at 5:08 pm

    I am in COMPLETE AWH!!!!!!! Your Coconut and Macadamia Banana Bread is GENIUS!!!! 😀


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