Banana Pina Colada 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.

PIñA COLADA

Steps:

• Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.

BANANA PINA COLADA SMOOTHIE

Steps:

• Blend banana, coconut juice blend, pineapple, ice, and agave nectar together in a blender until smooth.

VIRGIN BANANA PINA COLADA

Steps:

• Puree bananas, diced pineapple, pineapple juice, coconut milk and ice in a blender. Divide among 4 glasses. Garnish with pineapple wedges.

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.

BANANA PINA COLADA DRINK

Steps:

• Combine ice cubes, pina colada mix, banana, pineapple, kefir, and coconut cream in a blender; blend until smooth. Add rum and vanilla ice cream; blend until smooth and creamy.

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.

VIRGIN BANANA PINA COLADA

Steps:

• Puree bananas, diced pineapple, pineapple juice, coconut milk and ice in a blender, until smooth.
• Divide among 4 glasses. Garnish with pineapple wedges.

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.

BANANA PINA COLADA

Steps:

• Blend all ingredients except toppings and garnish with any of the toppings if at all you wish to garnish and serve.
• That is it.

BANANA PINA COLADA SMOOTHIE

Steps:

• Dump everything (except 2 pineapple chunks or tidbits) in a blender and process until smooth.
• Add ice and process until ice is crushed.
• Serve in glasses and garnish with a piece of pineapple and a cherry, if desired.

BANANA PIñA COLADA MUFFINS

Steps:

• Preheat your oven to 350°F Line a 12-cup muffin pan with muffin cups, and grease the cups.
• In a large bowl, beat together the butter, sugar, vanilla, and coconut or rum flavor. Add the bananas, honey, eggs, baking soda, baking powder, nutmeg, and salt, beating until smooth. Stir in the flour, then the dried fruit. Spoon the batter into the muffin cups. Sprinkle each muffin with coconut.
• Bake the muffins for 25 to 28 minutes, until a cake tester inserted into the center of one comes out clean.
• Remove from the oven, and as soon as possible tilt each muffin in its cup, to allow air to circulate and prevent the bottoms from steaming. Serve warm, or at room temperature.
• Note: If you find yourself a bit short of 1 1/2 cups mashed banana? Rather than cut a chunk off another banana, top off the measuring cup with applesauce, if desired.
• Note: Don't use canned pineapple; it's too juicy and will make the muffins soggy. If you like, substitute another dried fruit: chopped dates, raisins, or chopped apricots are all good choices.

BANANA COLADA COCKTAIL

Steps:

• In an electric blender, combine bananas, pineapple juice, cream of coconut and rum. Blend until the mixture reaches your desired consistency.

BANANA COLADA

Steps:

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

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.

BANANA COLADA

Steps:

• Place bananas and pineapple juice in a blender and blend until smooth. Add coconut milk, rum and ice and mix until frothy. Garnish with toasted coconut.

VIRGIN BANANA PIñA COLADA

Steps:

• Puree bananas, diced pineapple, pineapple juice, coconut milk and ice in a blender. Divide among 4 glasses. Garnish with pineapple wedges.

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.