Tropical Banana Bread Muffins Food

TROPICAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine coconut oil, eggs, and vanilla extract in a large bowl; whisk well to combine. Add flour, sugar, baking soda, cinnamon, and salt. Stir well until combined. Fold in bananas, pineapple, and coconut; stir until just blended. Pour batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.

BANANA BREAD MUFFINS

Steps:

• Preheat the oven to 425 degrees F.
• Lightly brush a 12-muffin tin with butter and set aside.
• Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
• Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
• Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
• Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

TROPICAL BANANA BREAD-MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Spray giant muffin tin with non-stick spary.
• Whisk together the flour, salt and baking soda.
• Mash the bananas with the sour cream/yogurt.
• In a large bowl beat together the butter and sugar until light and fluffy.
• Beat in the eggs, one at a time.
• Add the vanilla extract, rum and spices and beat until blended.
• Alternately add the dry ingredients and the banana mixture to the batter, beating until fluffy.
• Fold the remaining ingredients into the batter.
• Spoon the batter into the pan; bake for 25 -30 minutes; until the bread pulls away slightly from the sides of the pan and a toothpick inserted comes away clean.

TROPICAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly oil a 9-by-5-inch loaf pan.
• Spread the macadamia nuts on one rimmed baking sheet and the coconut on another. Toast, tossing occasionally, until the macadamia nuts and coconut are golden, 5 to 7 minutes. Let the nuts cool, then roughly chop.
• Whisk together the flour, granulated sugar, baking soda, cinnamon, salt, nutmeg, macadamia nuts and coconut in a large bowl. In another bowl, whisk together the coconut oil, brown sugar, eggs, yogurt and vanilla. Stir in the bananas. Fold the banana mixture into the dry mixture until just combined.
• Pour the batter into the prepared loaf pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until golden brown and a skewer inserted into the center comes out clean, 65 minutes to 75 minutes. Let the bread cool for 15 minutes in the pan. Remove from the pan and let cool completely on a rack.

TROPICAL BANANA BREAD

Steps:

• Preheat oven to 350*F Grease 2 9x5 loaf pans and set aside. In a bowl combine oil and sugar. Add eggs (or apple sauce) and mix well. Add vanilla extract and almond extract, mix again. Add baking powder, baking soda and salt. Mix again. Add mashed bananas and mix well, scraping sides of bowl as needed. In a separate bowl, stir together the mashed banana and the coconut milk. Alternately add flour & coconut milk, starting and ending with flour, mixing well after each addition until combined. Add Coconut and mix again. Add cherries and gently mix again. Pour batter into your two prepared pans. Bake for 1 hour. If toothpick inserted to center of loaf comes out wet bake for additional 15 minutes or until tested toothpick comes out clean. Let loaves rest for 10 minutes before removing from pans and allowing to cool on racks.

SARAH'S BANANA BREAD MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place muffin cups in muffin tin, or grease with a little butter.
• Mix sugar, oil, and egg until creamy and light yellow in a bowl. Add bananas and walnuts. Add flour, baking soda, and salt. Stir until completely smooth. Spoon the batter into the muffin tin.
• Bake for 30 to 40 minutes, until toothpick poked in center muffin comes out clean.

TROPICAL MUFFINS

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans., Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.