Time 1h20m Yield 10 Number Of Ingredients 11 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.
Time 15m Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a 7x11 inch baking dish. In a small bowl, cream together butter and sugar. Stir in cloves and orange juice until smooth. Place the bananas in the prepared dish and spread the butter mixture evenly over the bananas. Sprinkle with coconut. Bake in preheated oven until bubbly and heated through, 10 minutes.
Time 10m Yield 2 servings. Number Of Ingredients 6 Steps:
In a small bowl, toss bananas with lime juice. Add peanuts and honey; mix well. Spoon into individual dishes. Sprinkle with coconut and lime zest. Serve immediately.
Time 1h50m Yield 1 loaf Number Of Ingredients 14 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.
Time 13h5m Yield 8 servings Number Of Ingredients 10 Steps:
Put the coconut milk and butter in a medium saucepan over medium-low heat, stirring gently to melt the butter and heat the milk. Whisk together the sugar, cornstarch and 2 tablespoons water in a separate bowl to create a thick paste. Gently whisk into the milk and increase the heat to medium. Cook, stirring often, until thick and bubbly, 10 to 12 minutes. Remove from the heat and stir in the vanilla extract. Let cool to room temperature, then transfer to a bowl and cover with plastic wrap, pressing the wrap directly against the surface. Refrigerate until set, 3 to 4 hours. Beat the whipping cream with an electric mixer until stiff peaks form. Arrange a layer of half of the banana slices on the bottom of a 9-inch pie dish. Add a layer of half the pineapple followed by half of the coconut pudding and a layer of half of the wafers. Top with some whipped cream and repeat to make a second layer. Top with the remaining whipped cream and the toasted coconut flakes. Cover and refrigerate for at least 8 hours or up to overnight before serving.
Time 1h10m Yield 6-8 serving(s) Number Of Ingredients 15 Steps:
Mix the dry ingredients for the cake in a large bowl. Add the banana, buttermilk and shortening, mix on medium with an electric mixer. Add the eggs and vanilla, mix until well incorporated. Pour batter into 1 9x13" pan which has been greased and floured, or 2 8" pans that have been greased and floured. Bake at 350 for 35 minutes or until a cake tester comes out clean. Remove cakes from oven and cool. For 8" layers, cool 10 minutes in the pans, turn out onto racks and cool completely. Frosting———-. Mix the brown sugar with the butter until combined. Add milk and mix until combine. Add pecans and coconut. For a 9x13 cake——-. Cover the cake with the frosting mixture and put under a broiler for 3-4 minutes. For the layer cake: Put the layers on a cookie sheet and spread each one with half of the frosting. Broil for 3-4 minutes. Let cool completely before assembling the cake. This makes a very good, rustic looking layer cake.
Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, salt, cinnamon, and baking soda. In another bowl, mix together the eggs, oil, and vanilla. Add in the pineapple, coconut and bananas and stir. Pour the wet ingredients in with the dry ingredients and mix until they are just barely combined- don’t overmix. Pour the batter into two 8x4" greased loaf pans. Bake for 65-75 minutes or until a toothpick inserted in the middle of the loaf of bread comes out clean. Let bread cool for 5-10 minutes before removing from pans and placing on a wire rack to continue cooling. In a small bowl, mix together the reserved pineapple juice and powdered sugar. Drizzle over the top of the warm bread and enjoy!
Time 20m Yield 4 servings. Number Of Ingredients 6 Steps:
Cut bananas in half lengthwise, then cut widthwise into quarters. Arrange in a greased 11x7-in. baking dish. , In a saucepan, combine orange juice, butter and brown sugar; cook and stir until sugar is dissolved and butter is melted. Pour over the bananas. , Bake, uncovered, at 350° for 10-12 minutes. Spoon into individual serving dishes; sprinkle with coconut. Garnish with cherries or strawberries if desired.
More about “tropical bananas recipes”
Yield Makes 6 servings Number Of Ingredients 11 Steps:
Melt butter in heavy large skillet over medium heat. Add brown sugar, nectar and rum; stir until sugar dissolves. Increase heat and boil until syrupy, about 4 minutes. Mix in ginger and nutmeg. Add pineapple, banana and mango and sauté just until heated through, about 1 minute. Let cool 2 minutes. Scoop ice cream into bowls. Spoon warm sauce over ice cream. Sprinkle with coconut, if desired; serve immediately.
