Tropical Banana Snack Recipes

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TROPICAL BANANA BREAD



Tropical Banana Bread image

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 1 loaf

Number Of Ingredients 14

1/2 cup coconut oil, warmed and melted, plus more for the baking pan
1 cup macadamia nuts
3/4 cup unsweetened coconut flakes
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
1/2 cup lightly-packed dark brown sugar
2 large eggs, lightly beaten
1/4 cup Greek yogurt
1 teaspoon pure vanilla extract
4 soft, very ripe bananas, mashed (about 1 1/2 cups)

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 PINEAPPLE BANANA BREAD



Tropical Pineapple Banana Bread image

Banana bread travels to the tropics with the addition of pineapple and macadamia nuts. Excellent with coffee in the morning or as a snack with a glass of milk in the afternoon. These loaves freeze well, too. Wrap tightly in plastic wrap, and wrap again in aluminum foil or a freezer bag.

Provided by Bibi

Categories     Banana Bread

Time 2h

Yield 20

Number Of Ingredients 11

2 cups white sugar
1 cup unsalted butter, at room temperature
3 large eggs, at room temperature
2 cups mashed bananas
1 (8 ounce) can crushed pineapple in juice, drained
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped macadamia nuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2x4 1/2 loaf pans.
  • Beat sugar and butter in a large mixing bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating after each addition until just combined. Stir in mashed bananas, crushed pineapple, and vanilla.
  • Whisk flour, salt, baking soda, and cinnamon together in a separate bowl until well blended. Add macadamia nuts and stir until coated. Add flour mixture to the banana mixture; stir until just combined.
  • Divide batter evenly between the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 1 hour and 10 minutes.
  • Cool in the pans for 10 minutes, then remove to a wire rack and allow to cool completely, about 20 minutes longer.

Nutrition Facts : Calories 314.1 calories, Carbohydrate 42.3 g, Cholesterol 52.3 mg, Fat 15.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 6.9 g, Sodium 192 mg, Sugar 24.8 g

TROPICAL ISLAND BANANA CAKE



Tropical Island Banana Cake image

Provided by Sandra Lee

Categories     dessert

Time 50m

Yield 14 servings

Number Of Ingredients 10

2 purchased angel food cakes (10 to 12 ounces each)
2 containers (16 ounces each) vanilla frosting
1 teaspoon imitation banana extract
Yellow food coloring
1 ripe banana, mashed
2 cups sweetened flaked coconut
1 cup chocolate morsels or chopped chocolate, melted
1 tube store-bought green icing
1 cup fruit-shaped candies
Special Equipment: 1 palm tree decoration, aluminum foil

Steps:

  • Place 1 cake, wide side down, on a serving platter. Stir frosting and banana extract in a large bowl to blend. Stir in yellow food coloring, 1 drop at a time, until desired color is achieved. Transfer 1/2 cup of banana frosting to a medium bowl; stir in mashed banana. Spread mashed banana mixture over top of cake. Cut 1 (2-inch wide) wedge from second cake. Spread 1/4 cup of yellow frosting over cut ends of second cake. Bring cut ends of second cake together, pressing to adhere. Place second cake, wide side down, atop cake on platter. Tear cut cake wedge into cubes. Fill hole in center of cakes with cake cubes. Spread remaining yellow frosting evenly over top and sides of cake to coat completely. Sprinkle cake with coconut, pressing lightly to adhere.
  • Create an island "volcano" mold by shaping aluminum foil into a volcano shape, measuring 2 to 3 inches in diameter. Dip in melted chocolate and let cool and harden. Place the mold on top of the cake. Fill the center of the mold with green icing and smooth out. Place palm tree decoration inside the mold. Arrange fruit-shaped candy decoratively around the palm tree and base of cake.

TROPICAL BANANA BREAD



Tropical Banana Bread image

Moist, tropical banana bread with the addition of pineapple and coconut! So yummy! I adapted several recipes to come up with this one. And, you don't need to use a mixer!

Provided by Frannie

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

½ cup coconut oil, melted
2 eggs, beaten
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup white sugar
½ teaspoon baking soda
½ teaspoon ground cinnamon
1 pinch salt
3 very ripe bananas, mashed
½ (8 ounce) can crushed pineapple, drained
½ cup flaked coconut

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.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.3 g, Cholesterol 37.2 mg, Fat 13.2 g, Fiber 1.9 g, Protein 3.7 g, SaturatedFat 10.8 g, Sodium 103.9 mg, Sugar 27.5 g

TROPICAL BANANA SPLITS



Tropical Banana Splits image

Go bananas for this delicious treat with tropical sorbets.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Number Of Ingredients 9

1 cup heavy cream
4 ounces semisweet chocolate, chopped
1 teaspoon sugar
4 ripe bananas
1 cup mango sorbet
1 cup coconut sorbet
1 cup raspberry sorbet
1/4 cup coarsely chopped macadamia nuts, toasted if desired
4 maraschino cherries

Steps:

  • In a small saucepan, bring 1/2 cup cream just to a boil. Remove from heat and add chocolate. Let stand 2 to 3 minutes; stir to combine.
  • In a medium bowl, whip remaining 1/2 cup cream with sugar until soft peaks form. Set aside.
  • Peel bananas, and split lengthwise; divide among 4 sundae dishes. Top with a scoop (1/4 cup) each of mango, coconut, and raspberry sorbets. Drizzle each sundae with chocolate sauce; top with whipped cream, nuts, and a cherry. Serve immediately.

TROPICAL BANANA CAKE



Tropical Banana Cake image

I had some bananas sitting on the counter that needed to be baked into something, so I decided to make a cake. I didn't have any cream cheese to make a regular frosting, so I used the broiled frosting recipe my om had given me. Very easy, good flavors together. Makes a nice rustic presentation if you do it in layers. I included the cooling time in the prep time.

Provided by Miss Erin C.

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 1/4 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana (, about 3)
3/4 cup buttermilk
1/2 cup shortening
1 teaspoon vanilla
2 eggs
1 cup brown sugar
8 tablespoons butter or 8 tablespoons margarine, softened
4 tablespoons milk
1/2 cup chopped pecans
1 cup shredded coconut

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.

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