Banana Nut Pina Colada Bread Recipes

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.

BANANA BREAD RECIPE

Steps:

• Preheat oven to 350°F. Spray with nonstick cooking spray or grease and flour the bottom and sides of an 8½ x 4½ inch loaf pan. (Can also butter pan and sprinkle with sugar or a combination of sugar and cinnamon.) Set aside.
• Whisk together flour, baking soda and salt in a medium bowl.
• Mash bananas in a large bowl using a potato masher, fork, or a mixer. There can be some small chunks remaining, it doesn't have to be completely smooth.
• Whisk in sugar, eggs, melted butter, sour cream and vanilla extract.
• Add flour mixture and stir in gently just until combined. Transfer to the prepared loaf pan and use the spatula to smooth the top.
• Bake for 50 to 60 minutes or until an inserted toothpick comes out clean or with a few moist crumbs. If bread starts to get too brown on top, tent with foil for the last 10 minutes.
• Let bread cool on cooling rack in loaf pan for 15 to 20 minutes. Invert the loaf pan and carefully remove banana bread. Let bread continue to cool on the rack for another hour or more. Slice and serve.

HAWAIIAN COCONUT PINEAPPLE BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F. Pour pineapple chunks into a fine mesh strainer and allow to sit and drain, at least 10 minutes. On a large rimmed baking sheet spread coconut. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes.
• Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined.
• Fold pineapple and 1 cup toasted coconut into batter. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

SIMPLE PINA COLADA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Sift flour, baking soda, baking powder, and salt together in a bowl.
• Stir bananas, sugar, butter, egg, rum-flavored extract, and vanilla extract together in a bowl. Fold flour mixture into banana mixture 1 cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into prepared muffin cups and top each with about 1 teaspoon shredded coconut.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool for 10 minutes in the pan before removing to a wire rack.

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.