Pina Colada Bread With Pineapple Glaze 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

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.

PINA COLADA BREAD

Steps:

• Place all ingredients in bread pan in order suggested by the manufacturer. Select sweet or quick bread baking cycle

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.

PINA COLADA BREAD WITH PINEAPPLE GLAZE

Steps:

• Preheat oven to 350.
• Grease 9 x 5 in loaf pan. (Wilton Cake Release works best).
• Sift dry ingredients (including jello) together into bowl.
• In seperate bowl beat butter or margarine until creamy.
• Beat in white and brown (NOT POWDERED) sugars slowly.
• Beat in eggs (and rum if desired) THOROUGHLY.
• Slowly beat in dry ingredients.
• Finally beat in mashed bananas until well mixed.
• Pour into greased loaf pan.
• Center loaf pan in oven.
• Bake for 1 hour to 1 hour and 15 minutes OR until toothpick inserted in CENTER of loaf comes out clean.
• While loaf is baking prepare pineapple glaze.
• Sift powdered sugar into bowl.
• Beat powdered sugar together with pineapple juice until smooth.
• Pour over cooled loaf and sprinkle with toasted coconut.

PINA COLADA BREAD

Steps:

• Preheat oven to 350.
• Grease and flour 9x5x3 inch loaf pan.
• In a medium bowl combine flour,sugar,baking powder,baking soda and salt.
• In a large bowl with mixer at medium speed,beat eggs,corn syrup,corn oil and rum until blended.
• Gradually stir in flour mixture just until moistened.
• Stir in pineapple and coconut.
• Pour into prepared pan.
• Bake 60-65 minutes.
• Cool in pan 10 minutes.
• Remove from pan and cool on wire rack.

PINA COLADA POUND CAKE

Steps:

• Toast coconut by spreading in a large skillet over medium heat. Stir and cook for about 3-5 minutes until toasted.
• In a large mixing bowl, beat butter until creamy. Add in sugar and rum flavoring, beating until fluffy. Add eggs, one at a time.
• In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixtures to mixing bowl, alternating with sour cream until fully mixed. Fold in crushed pineapple.
• Pour into a well greased and floured bundt pan. Bake in a 325 degree oven for 85-90 minutes. This makes a very big cake that will puff up over the top of your pan. It's okay.
• Remove from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.
• For the glaze, whisk the milk, rum and powdered sugar until smooth. Drizzle on cooled cake and immediately sprinkle with toasted coconut. ENJOY!

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.

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.