A hearty thanks to Mary at One Perfect Bite for this one.
I only changed one thing in the recipe. I upped the mac nuts to a full cup, and after I toasted them, I chopped up about half of them with a hand-chopper. (If you chop them and then toast them, they can burn rather quickly, so I recommend toasting first.)
Ahh, the hand-chopper … so easy, a 2-year old can use it …
And because all of two of us in the household right now are either on baby formula or kibble, once the bread cooled I sliced it, zip-lock-bagged the slices, and put it all in the freezer, and then the two of us who are walking on two legs can grab one as we run out the door in the morning.
With the extra fat from the mac nuts and coconut, it’s also easily thrown in a jersey pocket or Camelbak for a bike ride or hike instead of a commercial energy bar.
2 ½ cups all-purpose flour
¾ tsp baking powder
½ tsp baking soda
1 tsp salt
1 ½ sticks (¾ cup) unsalted butter, softened
1 cup firmly packed light brown sugar
½ cup granulated sugar
1 ½ tsp vanilla extract
3 large eggs
1 tsp lemon zest
1 ⅓ cups mashed ripe banana (about 3 large ‘naners)
3 Tbs sour cream
1 cup macadamia nuts, lightly toasted and cooled, then chopped
1 cup sweetened flaked coconut, lightly toasted and cooled
1) Heat oven to 350º F. Grease and flour two 8 ½ x 4 ½-inch loaf pans.
2) Sift flour, baking powder, baking soda, and salt together in a medium bowl. In a large bowl, cream the butter and sugars, and then beat in the vanilla, eggs, lemon zest, sour cream, and bananas.
3) Add the flour mixture, stirring just until the batter is combined. Add in macadamia nuts and coconut and gently stir until evenly incorporated.
3) Divide the batter between loaf pans and smooth tops. Bake 45 to 50 minutes, or until a toothpick inserted in center of loaf comes out clean. Let the pan cool for ten minutes, then remove the bread from the pan and cool on racks.