Tropical Banana Breeze Taco Cup Recipes

TROPICAL BANANA BREEZE TACO CUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tortilla inside a small, oblong oven-proof baking dish so that it forms a cup. Brush the inside of the tortilla with melted butter; lightly sprinkle with cinnamon sugar.
• Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove taco cup from the dish and cool on a wire rack.
• Place ice cream scoops side by side in the taco cup. Place banana halves on either side of the ice cream. Place diced strawberries on top of one scoop and pineapple tidbits over the other. Dollop whipped cream in the center and drizzle chocolate syrup over all. Top with walnuts.

CARAMELIZED BANANA SPLITS

Steps:

• Melt brown sugar and butter in a pan over medium-low heat for about 2 minutes. Add salt and cinnamon. Place sliced bananas on top of caramel mixture in an even layer. Turn bananas after about 30 seconds and cook for about 30 seconds more. Remove from heat and place in a bowl.
• Melt marshmallows and chocolate chips in a pot over low heat. Stir in pecans and coconut along with orange juice. Remove from heat and place in a bowl.
• Place pineapple and strawberries in separate bowls. Scoop ice cream into serving dishes and top with the bananas and caramel, melted chocolate mixture, and fruit.

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.

TROPICAL BANANA BREAD RECIPE

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!

STRAWBERRIES AND CREAM TACO CUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Stir strawberries and sugar together in a small bowl; set aside until needed.
• Place tortilla inside a small oven-proof bowl so that it forms a cup. Brush the inside of the tortilla with melted butter; lightly sprinkle with cinnamon sugar.
• Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove from the bowl and cool on a wire rack.
• Meanwhile, place candy melts in a single layer on a saucer. Microwave for about 1 minute. Dip the top of the taco cup in the chocolate just so the edges are covered. Let cool.
• Scoop ice cream into the taco cup. Top with strawberries and their juices. Garnish with chocolate sprinkles.