Banana Piña Colada Muffins Food

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.

SIMPLE PINA COLADA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Sift flour, baking soda, baking powder, and salt together in a bowl.
• Stir bananas, sugar, butter, egg, rum-flavored extract, and vanilla extract together in a bowl. Fold flour mixture into banana mixture 1 cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into prepared muffin cups and top each with about 1 teaspoon shredded coconut.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool for 10 minutes in the pan before removing to a wire rack.

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.

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 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.

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.

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.

PINA COLADA MINI MUFFINS

Steps:

• Preheat oven to 375ºF.
• Spray 24 mini muffin cups with cooking spray.
• Combine first 5 dry ingredients.
• Beat remaining ingredients together in large bowl until smooth.
• Add dry ingredients, mixing just until moistened.
• Fill greased muffin cups.
• Bake at 350ºF for 18 - 23 minutes, or until golden.

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.

PINA COLADA MUFFINS

Steps:

• In a small saucepan, combine the pineapple and rum. Bring to a boil then take off of the heat and soak for 30 minutes. Drain and pat dry.
• Preheat oven to 350 degrees. Butter the top of muffin tin and place paper liners in the cups.
• Sift the flour, baking soda, baking powder, and salt. Set aside.
• In a large bowl, beat the butter with a mixer on medium until creamy. Add sugar gradually until light.
• Add the eggs one at a time until well combined.
• On low speed, add sour cream, zest, and vanilla. Mixture may look curdled.
• Gently add the flour mixture plus the pineapple and coconut, stirring just enough to combine.
• Spoon mixture into muffin tin. Bake for 15-20 minutes until a toothpick comes out clean.
• Serve warm or room temperature.

PINA COLADA MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
• In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.