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Hawaiian Banana Bread- III
Hawaiian Banana Bread- III
- Recipe Submitted by Stews on 04/02/2014
Category: Cakes, Breads
Ingredients List
- 2-1/2 cups all-purpose flour
- 3/4 teaspoon double-acting baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1-1/2 sticks (3/4 cup) unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1-1/2 teaspoons vanilla extract
- 3 large eggs
- 1 tablespoon freshly grated lemon zest
- 1-1/3 cups mashed ripe banana (about 3 large)
- 3 tablespoons sour cream
- 3/4 cup chopped macadamia nuts, lightly toasted and cooled
- 1 cup sweetened flaked coconut, lightly toasted and cooled
Directions
1) Preheat oven to 350 degrees F. Generously grease two 8-1/2 x 4-1/2-inch loaf pans.
Dust with flour. Set aside.
2) Sift flour, baking powder, baking soda, and salt together in a medium bowl. In another large bowl, cream butter with sugars with an electric mixer. When mixture is light and fluffy beat in vanilla, eggs, one at a time, zest, banana, and sour cream. Add flour mixture, beating batter until it is just combined. Stir in macadamia nuts and coconut.
3) Divide the batter between loaf pans and smooth tops. Bake 45 to 50 minutes, or until a cake tester inserted in center of loaf comes out clean. Remove bread from pans. Complete cooling on racks.
Yield: 2 loaves.
Dust with flour. Set aside.
2) Sift flour, baking powder, baking soda, and salt together in a medium bowl. In another large bowl, cream butter with sugars with an electric mixer. When mixture is light and fluffy beat in vanilla, eggs, one at a time, zest, banana, and sour cream. Add flour mixture, beating batter until it is just combined. Stir in macadamia nuts and coconut.
3) Divide the batter between loaf pans and smooth tops. Bake 45 to 50 minutes, or until a cake tester inserted in center of loaf comes out clean. Remove bread from pans. Complete cooling on racks.
Yield: 2 loaves.
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