Banana Coconut Semifreddo Food

EASY AND ELEGANT BANANA COCONUT BARS

Steps:

• Preheat oven to 360 F.
• Grease the 9x13 baking dish. Set aside.
• In a medium bowl combine sugar and egg. Mix on low speed with a hand-held mixer for 1 minute. Add melted butter. Mix on low for another 1 minute. Add flour, baking powder, and salt. Knead the dough only until it comes together. Do not over knead it. It should be very soft, pliable and slightly sticky. You can either roll out the dough with the rolling pin and transfer it to a baking dish. Or spread it in the baking dish using your fingers. Bake in the middle of the oven for 12 minutes.
• In the same medium bowl combine coconut flakes, sugar, eggs, vanilla extract, and milk. Mix until everything comes together and hold the shape when you squeeze it.
• Peel all bananas, cut in half and split.
• Remove baking dish from oven and place it on a towel. While still warm arrange all banana slices starting from the shorter edge of the baking dish. Lightly press bananas into the dough. Spread the coconut filling evenly, gently pressing on top of the bananas. Sprinkle with the fancy large coconut flakes.
• Bake in the middle of the oven for 23 minutes.
• Remove from oven. Let it cool completely. Cut bars into desired shapes.
• Enjoy!
• Adapted from [Dolce Vita|https://gotovim-doma.ru/forum/viewtopic.php?t=22929]

PEANUT BUTTER-BANANA SEMIFREDDO

Steps:

• Prepare the crust: Spray a 9-by-5-inch metal loaf pan with cooking spray and line with plastic wrap, leaving a 2-inch overhang on all sides; spray the plastic wrap. Finely grind the peanuts and graham crackers in a food processor. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and refrigerate.
• Make the ice cream: Bring 2 inches of water to a simmer in a saucepan over medium heat. Fill a bowl with ice water. Whisk the egg yolks, 1/2 cup sugar, the banana puree, hazelnut liqueur and salt in a large metal bowl. Place the bowl over the pot of simmering water (do not let the bowl touch the water) and whisk until thickened, 8 to 10 minutes. Remove the bowl from the pot and put in the ice water to cool.
• Beat the heavy cream and the remaining 1/4 cup sugar with a mixer until the cream just holds stiff peaks (do not overbeat). Gently fold the cream into the banana custard.
• Heat the peanut butter in the microwave until soft, about 20 seconds; let cool slightly.
• Drop spoonfuls of the peanut butter into the banana cream and fold until swirled.
• Spread the mixture over the crust in the pan, cover with plastic wrap and freeze until firm, at least 9 hours. Lift out of the pan using the plastic wrap and cut into 1-inch slices.
• Photograpy by Kate Sears

BANANA, COCONUT & CARDAMOM BREAD

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter a 900g loaf tin and line with a long strip of baking parchment. Melt the coconut oil or butter in a pan or the microwave. Mash the bananas and add the oil or butter, eggs, sugar and yogurt.
• Combine the flour, baking powder, crushed cardamom and a pinch of salt in a bowl. Add the wet ingredients and whisk to a smooth batter. Pour into the tin and bake for 1 hr 10 mins until golden and risen. Insert a skewer into the centre of the cake to make sure it's cooked - it should come out with a few crumbs but no wet cake mixture. If needed, return the cake to the oven for another 5-10 mins, then check again, and keep going until it's cooked. Serve slightly warm. Once cool, keep in a tin for up to five days.

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 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.

BANANA BREAD WITH COCONUT & PECANS

Steps:

• Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan.
• In a medium bowl, whisk together the flour, salt, and baking powder.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix. Gently stir in the coconut and nuts (the batter will look lumpy).
• Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Do not overcook. Let the loaf cool in the pan for about ten minutes, then turn out onto rack. Slice while still warm or store in an airtight container. Toast individual slices for best results.
• Note: Toasting the pecans is optional but enhances their flavor. Simply spread the pecans on a foil-lined baking sheet and bake in a 350°F oven for about 5 minutes, or until fragrant.
• Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

BANANA & COCONUT SEMIFREDDO

Steps:

• Blend all ingredients in a blender until smooth.
• Pour into a 1 litre capacity airtight container.
• Freeze for 4-5 hours or until just frozen.

BANANA SEMIFREDDO

Steps:

• Preheat oven to 400 degrees F. Toast almonds on baking sheet in oven for 7 to 10 minutes or until fragrant and crisp. Cool. Coarsely chop.
• Combine bananas, brown sugar, rum and lime juice in food processor and whirl until pureed.
• Transfer puree to large bowl.
• Beat cream in small bowl until frothy. Gradually beat in granulated sugar and salt until soft peaks form. Gently fold cream into banana mixture.
• Reserve 2 tablespoons nuts for garnish and fold remaining nuts into banana mixture.
• Spoon into 8 individual ramekins or dessert cups then cover with plastic wrap and freeze 1 1/2 hours or up to 3 days. (The longer the mixture is frozen the longer it will need to warm up slightly before serving.).
• To serve: Remove from freezer and let stand for 30 minutes or until softened to smooth and creamy consistency. Sprinkle with reserved nuts.

SEMIFREDDO

Steps:

• Gather the ingredients.
• Line a 9 x 5 x 3-inch metal loaf pan with plastic wrap, leaving an overhang of several inches on all the ends. Chill the pan in the freezer. At least 20 minutes before you are ready to whip the cream , place the large bowl and the beaters of an electric mixer in the refrigerator.
• Pour the chilled heavy whipping cream and vanilla extract into the chilled bowl and whip the cream at high speed until soft peaks form, about 4 minutes. Return the bowl to the refrigerator while proceeding with the next steps.
• In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, then cook, stirring occasionally, until the sugar is completely dissolved, 3 to 4 minutes.
• In another large mixing bowl, beat the eggs on medium speed until foamy, about 1 minute. With the mixer running, slowly add the hot sugar syrup into the eggs in a thin stream. Continue beating until the mixture is very light and fluffy and feels cool to the touch, 8 to 10 minutes.
• Gently fold the chilled whipped cream into the cooled egg-syrup mixture.
• Gently fold in the cookie crumbs and chopped almonds.
• Remove the prepared loaf pan from the freezer. Spoon the mixture into the pan. Cover securely with the overhanging plastic wrap and return to the freezer. Freeze until set, at least 8 hours, preferably overnight.
• Unwrap the top of the loaf pan. Invert onto a serving plate, lift off the pan and remove the plastic wrap. Sprinkle with the additional crushed cookies, if using, and the sliced almonds. Cut into slices and serve immediately.