Coconut And Macadamia Nut Banana Bread

The first commercial orchard of macadamia trees was planted in the early 1880s by Charles Staff at Rous Mill, 12 km southeast of Lismore, New South Wales. Besides the development of a small boutique industry in Australia during the late 19th and early 20th century, macadamia was extensively planted as a commercial crop in Hawaii from the 1920s. Macadamia seeds were first imported into Hawaii in 1882 by William H. Purvis. The young manager of the Pacific Sugar Mill at Kukuihaele on the Big Island, planted seed nuts that year at Kapulena.

Macadamia nuts pair perfectly with the tropical flavors of bananas and coconut.

Coconut and Macadamia Nut Banana Bread

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
1 cup sweetened flaked coconut, toasted lightly and cooled
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 until the mixture is light and fluffy and 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 well-buttered and floured 5 3/4- by 3 1/4-inch loaf pans or 2 - 8 1/2" x 4 1/2" x 2 3/4" high loaf pans and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes for the smaller pans, adjust timing for larger pans to approx. 45 to 50 mins, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack.