KAHLUA BANANA BREAD RECIPE - (4.3/5)
Provided by á-11135
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray a standard 9X5 inch loaf pan with nonstick baking spray. Set aside. Place the granulated sugar and softened butter in the bowl of an electric mixer. Beat on high to cream, until the mixture is light and fluffy. Then scrape the bowl and mix in the bananas and eggs. With the mixer on low, slowly add the flour, salt, baking soda, and baking powder. Then scrape the bowl again and mix in the shredded coconut. Scoop the batter into the loaf pan. Bake for 45-60 minutes, until a wooden skewer inserted deep into the center comes out clean. Allow the banana bread loaf to cool in the pan for 10 minutes. Then flip it out onto a cooling rack set over a piece of wax paper. While the loaf is cooling in the pan, whisk the powdered sugar and Kahlua together until very smooth. Once you've flipped the loaf out of the pan, poke holes in the the top of the loaf with a wooden skewer to let the Kahlua glaze seep down inside. Then pour the glaze over the top of the loaf. You can use the wax paper to pour the drippings back over the loaf for an extra glaze coating, if you like. Allow the glaze to dry before cutting.
THE BEST BANANA BREAD
We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
- Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
- Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.
KAHLUA BAKED BEANS
This recipe is from my Kahlua cookbook. You'd be amazed at what you can do with Kahlua besides drink it!
Provided by Pegger1
Categories Beans
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- In large baking pan or casserole, combine all ingredients; refrigerate 4 hrs.
- or over night to blend flavors.
- Bake in preheated 375 degree oven for 50 to 60 min.
Nutrition Facts : Calories 337.9, Fat 1, SaturatedFat 0.2, Sodium 904.5, Carbohydrate 62.9, Fiber 9.9, Sugar 34.1, Protein 11.1
KAHLUA BANANA CREAM FIZZ
This one is a little different and its out of my 1986 Kahlua recipe book. My wife and I liked it, so I decided to post it. It makes two drinks. But I could have drank it all.
Provided by Mudpie
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a blender, combine all the ingredients except soda.
- Blend smooth.
- Pour into 10 oz. glasses. Add club soda.
- Garnish with banana chunks and cherries, if desired. (I skipped this step).
- Makes 2 drinks or one nice big one.
Nutrition Facts : Calories 212.1, Fat 3.5, SaturatedFat 2.1, Cholesterol 10.5, Sodium 20.3, Carbohydrate 24.8, Fiber 1.6, Sugar 16.6, Protein 1.6
BANANA KAHLUA SMOOTHIE
Over-ripe bananas, like death and taxes, are inevitable. After you have tried a few of the 446 banana bread recipes on this site, try this instead! This makes a thick, rich shake-like drink. Yum!
Provided by Ginny Sue
Categories Smoothies
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place bananas and Kahlua in blender.
- Cut frozen Cool Whip into chunks and add to the blender.
- Blend at high speed until smooth.
- Add half the crushed ice and blend again.
- Add the remainder of the ice and blend until smooth.
- Serve immediately.
- **Thiscan also be frozen for several hours and served a a soft-serve style ice cream.
- (Adults only, please).
TROPICAL KAHLUA NUT BREAD
This is a great twist on a classic banana bread. The coconut and pineapple deliver the tropical flavors as promised in the recipe's name - a perfect combo with the banana. We love the texture the coconut and walnuts add to the super delicate bread. The Kahlua is very subtle but is in the undertones. The glaze and cherries is a...
Provided by Pat Duran
Categories Sweet Breads
Time 1h
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 375^. Grease well bottoms and corners (not sides) of 2 loaf pans (5x8-inches). Set aside.
- 2. Using an electric mixer, cream shortening and sugars. Add eggs, one at a time beating well after each addition.
- 3. Add pineapple and juice, and mashed banana, mix well.
- 4. Next, add the Kahlua and cream; mix well to combine.
- 5. Add 1 cup of the flour and mix to blend. In the second cup of flour add the baking powder and baking soda, stir to blend slightly. Add to batter; mix to blend well.
- 6. Mix in the vanilla and coconut extracts; blend.
- 7. Remove bowl from mixer and fold in the coconut and the nuts until combined.
- 8. Pour evenly into the prepared pans.
- 9. Bake in 375^ oven for 25 minutes. Turn pans around.
- 10. Then turn oven to 350^ and bake for 20 more minutes or until tested done with a wooden toothpick. Let cool in pan for 5 minutes.
- 11. Then remove by running a table knife around edges and turn oven in your oven mitt hand and tap bottom of loaf out and place on wire rack to cool.
- 12. If desired, make a drizzle of orange juice and powdered sugar for the top and decorate with maraschino cherry halves.
KAHLUA BANANA BRUNCH CAKE
Make and share this Kahlua Banana Brunch Cake recipe from Food.com.
Provided by Luby Luby Luby
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease a 10 inch tube pan well.
- Cream butter and sugar until fluffy.
- Beat in flour, 1/2 cup at a time.
- ,with remaining ingredients except coconut and nuts.
- Beat on low speed until mixture is well blended.
- On medium speed, beat 2 minutes scraping bowl as you beat.
- Turn into prepared pan.
- Bake 45 to 50 minutes or until golden brown.
- Remove from oven and let stand 10 minutes.
- Invert on cake rack and cool.
- When fully cooled dust with confectioner's sugar if desired.
Nutrition Facts : Calories 614, Fat 28.6, SaturatedFat 14.7, Cholesterol 124.1, Sodium 681.6, Carbohydrate 76.6, Fiber 2.8, Sugar 39, Protein 9.1
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KAHLUA CHOCOLATE BANANA BREAD | EAT THE LOVE
From eatthelove.com
5/5 (2)Total Time 1 hr 20 minsCategory Dessert, SnackCalories 255 per serving
- Preheat the oven to 350˚F and spray a standard 9 x 5 inch bread loaf pan with cooking oil. Set aside and make the banana mix-in by peeling and slicing the ripe bananas into 1-inch disks in a bowl with the dark brown sugar and cinnamon. Toss to coat. Place the butter in a large skillet pan and turn the heat to medium high. Once the butter has melted and starts to sizzle add the bananas with the sugar and cinnamon, scraping any liquid that may have developed. Stir with a wooden spoon, breaking up the banana as it cooks. As the bananas start to fall apart, the juices will start to thicken (2-5 minutes depending on how ripe the bananas are). Add the Kahlua and the vanilla and continue to cook until the bananas have mostly fallen apart and the mix-in looks thick and dark brown. Set aside to cool slightly.
- Make the bread batter by placing the flours, salt, baking soda, baking powder in a large bowl. Stir vigorously with a balloon whisk until uniform in color and the dry ingredients are evenly distributed. Place the sugar and melted butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until the sugar has start to dissolve a bit, about 30 seconds. Add half the dry ingredients and beat until incorporated. Add the warm bananas mix-in from the skillet and beat until incorporated. Repeat with the remaining dry ingredients and then end with the Greek-style yogurt.
- Scoop out about a 1/3 of the batter into the bowl that had the dry ingredients. In a liquid glass measuring cup, measure out the Kahlúa and then add the cocoa powder to it. Stir together to form a thickened paste. Scrape into the smaller batter and stir together.
- Spoon the batter into the prepared bread loaf pan, alternating different batters, some of the regular banana bread batter, some of the Kahlúa chocolate batter on top of each other. Once you’ve finished spooning all the batter into the pan, take a butter knife and make one or two “figure-eight” swirls in the pan, to help marble the batter together. Don’t over-stir though, you want the batter to marble not mix. Bake in the oven for 55-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for 15 minutes before turning out the warm loaf onto a wire rack to cool completely.
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