Recipe: Coconut and Macadamia Nut Banana Bread - Not the one

This is not the one you are looking for but you could leave out the coconut.

Coconut and Macadamia Nut Banana Bread
Makes 5 (5 3/4 by 3 1/4-inch) loaves

2 1/2 cups all-purpose flour
3/4 tsp double-acting baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 sticks unsalted butter, softened (3/4 cup)
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 tsp vanilla
3 large eggs
1 tbsp freshly grated lemon zest
1 1/3 cups mashed ripe banana (about 3 large)
3 tbsp sour cream
3/4 cup chopped macadamia nuts
1 cup sweetened flaked coconut, lightly toasted

Sift together the flour, baking powder, baking soda, and salt.

In a large bowl with an electric mixer cream the butter with the sugars until the mixture is light and fluffy.

Beat in vanilla, eggs (one at at time), lemon zest, banana, and sour cream.

Add the flour mixture and beat the batter until it is just combined. Stir in macadamia nuts and coconut. Divide the batter among 5 well-buttered and floured 5 3/4- by 3 1/4-inch loaf pans.

Bake the breads in the middle of a preheated 350F oven for 35 to 40 minutes or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack.