Banana Nut Pina Colada Bread Food

PINA COLADA BANANA BREAD

Steps:

• Preheat oven to 325F. Grease a loaf pan and set aside.
• Peel and mash the bananas in a large bowl. Stir in the sugar, egg, butter, and extracts until well combined. (Can use all vanilla extract if preferred.)
• Combine the dry ingredients in a small bowl and stir into the wet ingredients until just combined.
• Stir in the pineapple and coconut and pour into prepared loaf pan.
• Bake for 60-70 minutes or until an inserted toothpick comes out clean.
• Let cool in pan.
• Whisk together the powdered sugar, pineapple juice, and rum extract and drizzle over the top of the bread. Sprinkle with toasted coconut.

PINA COLADA BANANA BREAD

Steps:

• Preheat the oven to 350 degrees and prepare a 8 x 4 inch loaf pan with nonstick baking spray.
• In a medium sized mixing bowl, roughly mash the bananas. Add the egg, brown sugar, granulated sugar, vanilla, and rum flavoring. Blend together until well combined. Add the melted butter and mix again.
• Add the flour, baking soda, and baking powder to the wet ingredients, stirring until just combined. Drain the canned pineapple, reserving the juice for later use. Add all but one Tablespoon of the pineapple to the mixture, along with the shredded coconut. Blend the fruit into the dough and pour into the greased loaf pan. Sprinkle the remaining Tablespoon of pineapple over the top.
• Bake at 350 degrees for 50-55 minutes or until golden brown and a tooth pick inserted 1.5 inches from the side comes out clean. Remove to a wire rack and allow to cool for 10 minutes in the pan.
• In a small bowl, combine the powdered sugar, butter, rum flavoring and reserved pineapple juice until the mixture becomes glaze consistency, adding more pineapple juice if necessary.
• Turn the banana bread out of the pan and pour the glaze over the top of the bread.
• Store in an air tight containter.

PINA COLADA

Steps:

• Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

PIñA COLADA BANANA BREAD

Steps:

• Preheat the oven to 350F. Grease a 9 by 5-inch or 8½ by 4½-inch loaf pan with butter and set aside.
• Whisk together the flour, shredded coconut, baking soda, and salt in a medium bowl.
• Place the sugar and butter in a large bowl and beat with a mixer at medium speed until well blended, about 1 minute. Add the eggs 1 at a time, beating well after each addition. Beat in the banana, pineapple with juice, vanilla extract, and rum extract.
• Use a wooden spoon to stir in the flour mixture, being careful not to over-mix.
• Pour the batter into the prepared loaf pan and bake until a wooden pick inserted in center comes out clean, about 1 hour.
• Cool the bread 10 minutes in the pan on a wire rack, then remove from the pan and cool completely on a wire rack before slicing.

BOBBY FLAY'S COCONUT-BANANA COLADA

Steps:

• Place the bananas and pineapple in a blender; puree until smooth. Add the rum, cream of coconut, 2 cups ice cubes and the juice of half the lime; blend until smooth and frothy. Thinly slice the remaining lime half. Pour the colada into glasses; garnish with lime slices and toasted coconut, if desired.

BAILEY'S BANANA COLADA

Steps:

• In a blender combine the bananas and banana liqueur; blend until smooth. Blend in the Irish cream and coconut cream (Note: Make sure the coconut cream is at room temperature, or you will not be able to pour it). Finally, add the ice and blend until smooth.

PINA COLADA ZUCCHINI BREAD

Steps:

• Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set pans aside. Preheat oven to 350°., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients until just moistened. Fold in the zucchini, pineapple and walnuts. , Transfer to prepared pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

BANANA NUT PINA COLADA BREAD

Steps:

• Preheat oven to 350°.
• Grease and flour two loaf pans.
• In a large bowl, using an electric mixer, cream together sugar and butter.
• while mixing, add eggs, one at a time.
• blend in the yogurt, milk, Kahlua, vanilla and lemon juice.
• From here on only use a spoon to-- add the mashed bananas.
• fold in the flour and baking powder, stir.
• sprinkle in the nuts and stir. If you leave out the nuts, also reduce the milk to 1/4 cup.
• Pour the mixture into two prepared pans.
• Bake at 350° for 50 to 60 minutes.
• Tip: In choosing your backing pan, keep in mind that glass cooks more quickly than metal, dark metal cooks more quickly than light metal.

BANANA MACADAMIA NUT BREAD

Steps:

• Preheat oven to 350º.
• Grease and flour a loaf pan.
• In a bowl, mix butter and sugar until creamy.
• In a separate bowl combine flour, baking powder and salt.
• Blend dry ingredients with creamed butter/sugar mixture.
• Add mashed bananas, eggs and nuts.
• Pour into loaf pan. Bake for 1 hour or until a knife comes out clean.

PINA COLADA BREAD

Steps:

• Mix all ingredients together.
• Pour into 2 loaf pans.
• Bake at 350 degrees for 25-30 minutes.

COCONUT AND MACADAMIA NUT BANANA BREAD

Steps:

• Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugars until the mixture is light and fluffy and beat in the vanilla, the eggs, 1 at at time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Divide the batter among 5 well-buttered and floured 5 3/4- by 3 1/4-inch loaf pans and bake the breads in the middle of a preheated 350°F. 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.

CRUNCHY BANANA COLADA BREAD

Steps:

• Heat oven to 350°F (If using dark pan, decrease oven temperature to 325°F).
• Generously grease 9x5-inch loaf pan with shortening or spray with cooking spray.
• In large bowl, beat sugar and butter with electric mixer on medium speed until well blended.
• Beat in eggs, bananas and yogurt.
• Add flour, baking soda and salt; beat until combined.
• Stir in 1/2 cup of the crushed granola bars until well combined.
• Pour batter into greased pan.
• In small bowl, mix remaining 1/4 cup crushed granola bars and the coconut.
• Sprinkle evenly over batter in pan; press in lightly.
• Bake at 350°F for 60 to 70 minutes or until toothpick inserted in center comes out clean, covering with foil during last 15 to 20 minutes of baking to prevent excessive browning.
• Cool in pan on wire rack 15 minutes.
• Remove loaf from pan; place on rack.
• Cool completely, about 2 hours.
• Wrap tightly and store in refrigerator.

BANANA COLADA

Steps:

• In a blender, combine bananas, cream of coconut, rum, banana liqueur and ice. Blend until smooth. Pour into glasses and serve.

SPECIAL BANANA NUT BREAD

Steps:

• In a large mixing bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla; mix wel. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Fold in 1 cup of pecans.
• Transfer to two greased 8 x 4 x 2 inch loaf pans. Sprinkle with the remaining pecans. Bake at 350 for 1 to 1 1/4 hours or until a toothpick inserted near the center comes out clean.
• In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks.

PINA COLADA BANANA PUDDING

Steps:

• Whisk cold milk and pudding mix together in a large mixing bowl for 2 minutes. Allow to sit for 5 minutes until soft-set.
• Mix sour cream and 1/2 of the whipped topping into the pudding; mix well. Stir in pineapple with juice, 1/2 cup shredded coconut, rum flavoring, and coconut flavoring.
• Place a layer of wafer cookies in the bottom of a trifle dish. Add a layer of sliced bananas and a layer of the pudding mixture. Repeat layers until all ingredients have been used, reserving a few cookies for garnish.
• Top with remaining whipped topping and garnish with remaining cookies and toasted coconut. Chill for 1 hour before serving.