Coconut And Macadamia Nut Banana Breads Jb
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Breads, Desserts | 5 | Loaves | |
INGREDIENTS
| 2 1/4 | c | All-purpose flour |
| 3/4 | t | Double-acting baking powder |
| 1/2 | t | Baking soda |
| 1 | t | Salt |
| 3/4 | c | Unsalted butter, softened |
| 1 | c | Firmly packed light brown |
| sugar | ||
| 1/2 | c | Granulated sugar |
| 1 1/2 | t | Vanilla |
| 3 | Eggs | |
| 1 | T | Freshly grated lemon zest |
| 1 1/3 | c | Mashed ripe banana, about 3 |
| large | ||
| 3 | T | Sour cream |
| 3/4 | c | Chopped macadamia nuts |
| 1 | c | Sweetened flaked coconut |
| toasted lightly and | ||
| cooled |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V3 #2.TXT Posted to MM-Recipes Digest V4 #016, by Julie Bertholf <jewel1@ix.netcom.com> on Tue, 14 Jan 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 811
Calories From Fat: 453
Total Fat: 52.4g
Cholesterol: 188.6mg
Sodium: 767.2mg
Potassium: 259.7mg
Carbohydrates: 75.9g
Fiber: 5.1g
Sugar: 28.2g
Protein: 12.2g