Recipe - Coconut And Macadamia Nut Banana Bread

2 One fourth cup AllPurpose Flour
Three fourths teaspoon DoubleActing Baking Powder
One half teaspoon Baking Soda
1 teaspoon Salt
1 One half Sticks Unsalted Butter
Softened
1 cup Light Brown Sugar firmly
Packed
One half cup Granulated Sugar
1 One half teaspoon Vanilla Extract
3 lg Eggs
1 tablespoon Lemon Zest freshly
Grated
1 1/3 cup Mashed Ripe Bananas about
3 Large
3 tablespoon Sour Cream
Three fourths cup Macadamia Nuts chopped
1 cup 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 wellbuttered and
floured 5 Three fourths by 3 1/4inch 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.

Recipe By : Gourmet Magazine, October 1991/RobieLynn

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip