Piña Colada Banana Bread Food

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.

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.

PINA COLADA

Steps:

• Put banana and pineapple juice in a blender and blend until smooth.
• Add Coconut milk, rum and ice.
• Blend until it is the consistency of a slush.
• Sprinkle with coconut and drink.

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 BREAD

Steps:

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

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.