Coconut Macadamia Banana Bread with Lemon
Rich, moist banana bread studded with toasted macadamia nuts and sweet coconut flakes, brightened with fresh lemon zest. The combination of brown and granulated sugar creates depth while sour cream ensures tender crumb. Perfect for breakfast, brunch, or afternoon tea. This version balances tropical flavors with classic quick-bread technique, ideal for using overripe bananas.
Ingredients
- 2 ¼ cups all-purpose flour, siftedgluten-free 1-to-1 blend2.25:2.25cupsgluten-free
gluten-free
- ¾ teaspoon baking powder, double-acting
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup light brown sugar, firmly packed
- ½ cup granulated sugar
- 1 ½ teaspoon vanilla
- 3 large eggs
- 1 tablespoon lemon zest, freshly grated
- 1 ⅓ cup bananas, ripe and mashed, about 3 large
- 3 tablespoon sour cream
- ¾ cup macadamia nuts, chopped
- 1 cup sweetened flaked coconut
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Sift together flour, baking powder, baking soda, and salt.
- 3
In a large bowl, cream softened butter with both sugars using an electric mixer until light and fluffy.
- 4
Beat in vanilla, then add eggs one at a time, beating well after each addition.
- 5
Mix in lemon zest, mashed banana, and sour cream until combined.
- 6
Gradually add flour mixture, beating on low speed until just combined.
- 7
Fold in macadamia nuts and coconut.
- 8
Pour batter into a greased 9x5x3 inch loaf pan.
- 9
Bake in center of oven for 40-50 minutes until a toothpick inserted in center comes out clean.
Tips
Ensure bananas are very ripe with brown speckles for maximum sweetness and moisture. Overly ripe bananas mash more easily and contribute more flavor.
Do not overmix the batter once flour is added to avoid developing gluten, which results in a tough, dense crumb.
Toast macadamia nuts lightly before chopping to intensify their buttery flavor and add subtle depth to the bread.
Good to Know
Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week.
Batter can be prepared up to 4 hours ahead and refrigerated before baking. Baked bread freezes well wrapped in plastic wrap and foil for up to 3 months.
Slice and serve warm or at room temperature with butter, cream cheese, or a light glaze. Pairs well with coffee, tea, or fresh fruit.
Common Mistakes
Do not use cold or room-temperature butter; cream only softened butter to avoid dense, gritty texture.
Do not skip sifting dry ingredients to avoid overmixing when combining; this preserves tender crumb.
Do not overbake; remove bread when toothpick comes out with a few moist crumbs, not completely dry, to prevent drying out.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
gluten-free
General Alternatives
FAQ
Can I use frozen bananas?
Yes, thaw and drain frozen bananas thoroughly to remove excess liquid, then measure and mash. Extra moisture may slightly increase baking time by 5 minutes.
What if I don't have macadamia nuts?
Substitute walnuts, pecans, or almonds in equal measure. Toasting any nut variety first enhances flavor. For nut-free versions, use chocolate chips or dried cranberries instead.
How long does baked bread keep?
Wrapped tightly, bread keeps 3 days at room temperature, up to 1 week refrigerated, or 3 months frozen. Thaw frozen bread at room temperature or toast slices directly from frozen.