Banana Coconut Amaze Balls Food

BANANA AND COCONUT NO-BAKE ENERGY BITE

Steps:

• In a large bowl mix together all the ingredients (except the extra optional coconut).
• Cover the bowl with plastic wrap and place in the refrigerator for 1-2 hours or until the batter is firm enough to roll into balls.
• Roll into 20 balls. Most likely you'll need to keep your hands wet as you roll the batter into balls. This prevents the oats from sticks and hold all the ingredients together.
• If you'd like the energy bites can be rolled in extra shredded coconut.
• Place in a container and refrigerator for up to 5 days. These energy bites can also be frozen up to 3 months.

CHOCOLATE COCONUT FROZEN BANANAS RECIPE BY TASTY

Steps:

• Cut the bananas in half horizontally.
• Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
• In a tall glass or mixing cup, add chocolate and coconut oil. Microwave in 30-second intervals for 1 minute and a half, and mix until smooth.
• Place coconut onto a plate. Dip the bananas into the chocolate coating, then roll or sprinkle on toppings.
• Place bananas in freezer until the coating has hardened.
• Nutrition Calories: 1663 Fat: 125 grams Carbs 160: grams Fiber: 20 grams Sugars: 116 grams Protein: 18 grams
• Enjoy!

COCONUT BANANA BREAD

Steps:

• In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BANANA COCONUT LOAF

Steps:

• Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
• Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

BANANA COCONUT MUFFINS

Steps:

• Preheat oven to 375°. Line muffin cups with paper muffin liners.
• Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
• Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut.
• Bake until muffins are puffed and golden, about 25 minutes.
• Transfer muffins to a rack and cool slightly.

BANANA COCONUT AMAZE-BALLS

Steps:

• Pick out a ripe banana or microwave a banana for 40 seconds then mix with Macadamia Nut Cookie in a medium mixing bowl . Process dates in a food processor pulsing until they are cut up into small pieces. Combine with banana and coconut butter mixture and add cinnamon and vanilla. Cover a baking sheet with parchment paper and use an ice cream scoop to place 'amaze-balls' onto the sheet. (Optional: stick a couple of chocolate chips on top of the balls before freezing). Freeze banana-coconut balls for 20 minutes. Once balls are frozen and firm, melt chocolate chips in double broiler or microwave, melting 30 seconds at a time and stirring. Carefully dip ball into melted chocolate and place on the parchment sheet again. Be sure to cover the sides for more chocolate flavor and repeat for the rest of the batch. Place in refrigeration if they are being served right away or freeze for later! . Enjoy!!!

BANANA NUT COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
• In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
• Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.
• Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.
• To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.