Cocomacadana Bread

15 ingredients
7 steps

Ingredients

  • 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

Directions

  1. 1
    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.
  2. 2
    Set the toasted coconut aside to cool completely while you are preparing the rest of the recipe.
  3. 3
    Into a bowl sift together the flour, the baking powder, the baking soda, and the salt.
  4. 4
    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.
  5. 5
    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.
  6. 6
    oven for 40 to 55 minutes, or until a tester or wooden toothpick inserted into the center of the bread comes out clean.
  7. 7
    Cool the bread on a rack.

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