Banana Coffee Cooler Food

COFFEE BANANA BREAD

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Generously grease a 9x5 inch loaf pan.
• Prepare 3/4 cup of strong coffee or espresso and allow to come to room temperature. You can also use Instant coffee or cold brew coffee if you prefer.
• Place 1/2 cup of chopped walnuts (unsalted) in a small cast iron skillet on the stove top. Heat to medium-low and toast the walnuts for 5 minutes, or until fragrant. Stir the walnuts occasionally to prevent burning. Remove from heat and set aside.
• Combine ¾ cup (equals 1 ½ sticks) of softened (but not melted) unsalted butter and 1 ½ cups packed dark brown sugar (can also use light brown sugar) in a mixing bowl. Cream the softened butter and brown sugar together with a hand mixer until light and fluffy.
• Mash 3 overripe bananas in a separate bowl with a fork or mashing tool.
• Add 2 eggs to the creamed butter and sugar mixture, along with 1 tsp. vanilla extract. Mix all of these ingredients together until completely combined.
• Add the mashed bananas to the wet ingredients and cream everything together with a hand mixer.
• In a separate bowl add 2 3/4 cups gluten free flour blend (or AP flour if not gluten free), 1 tsp. baking soda, and ¼ tsp. kosher salt. Mix together until combined.
• Alternately add the flour mixture and cooled coffee to the banana mixture. Add half the flour and combine. Next, add half the coffee and combine. Repeat with second half flour and coffee. Stir just until combined.
• Add 1 tsp. cinnamon and the ½ cup of toasted chopped walnuts to the bowl and fold the ingredients in until completely combined.
• Pour the batter into the greased loaf pan and place on the middle rack in the oven. Bake for 1 hour and 10-15 minutes at 350 degrees Fahrenheit.Baking times will vary depending on the type of loaf pan and oven used. This recipe usually takes around 1 hour and 10 minutes, but a few additional minutes may be needed.
• The bread is done when the top is crusty and the middle is soft, but not mushy. Place a toothpick in the middle of the bread and if it comes out clean, the bread is done.
• Allow the bread to cool a bit before serving.

THE COFFEE COOLER

Steps:

• Fill a cocktail shaker with ice.
• Add all ingredients, shake well& pour into a glass.
• Sprinkle with shaved chocolate.

BANANA COFFEE COOLER

Steps:

• Place coffee and banana in blender container; cover. Blend on high speed until well blended. Add ice cream and rum; cover. Blend until thickened.
• Pour into chilled tall glasses. Serve immediately.

AFRICAN COFFEE COOLER

Steps:

• Put ingredients in blender and mix until smooth.
• Top with whipped cream and chocolate shavings.

CHOCOLATE BANANA ESPRESSO COOLER

Steps:

• Dissolve splenda in hot espresso and add extracts. Chill until it reaches room temperature.
• Add milk.
• Place ice, coffee, and cocoa in blender and mix until drink is smooth.

BANANA COFFEE SMOOTHIE

Steps:

• In a blender, combine all ingredients; cover and process for 45-60 seconds or until blended. Pour into a chilled glass. Serve immediately.