Janice's Coconut and Macadamia Nut Banana Bread


"The best way to get the last word is to apologize."






Recipe courtesy of
Janice Perez
  • 2-1/3 cups all purpose flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1-1/2 sticks unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1-1/2 tsp. vanilla extract
  • 1 tbsp. grated lemon zest
  • 1-1/3 cup mashed ripe bananas (about 3 large)
  • 3 tbsp. sour cream
  • 3/4 cup chopped macadamia nuts
  • 1 cup sweetened flaked coconut, lightly toasted and cooled


Put a rack in middle of oven and preheat oven to 350 degrees. Generously butter two 8-1/2 by 4-1/2 inch loaf pans.

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

Divide batter between pans and smooth tops. Bake until a wooden pick inserted in center of bread comes out clean, approx 45-50 minutes.

Remove bread from pan and cool completely, right-side up, on rack.


Qty: two 8-1/2 x 4-1/2 loaf pans / six 5-23/32 x 3-5/16 mini loaf pans
Temp: 350° loafs / 330° mini loafs
Bake Time: 45-50 min. loafs / 45 min. mini loafs (approx)



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