TROPICAL BANANAS
Lime provides the refreshing twist to this exotic-tasting dessert that's quick, healthy and delicious. I sometimes like to serve it as a midday snack.
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 210 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 40g carbohydrate (32g sugars, Fiber 4g fiber), Protein 4g protein.
TROPICAL BANANA SPLITS
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
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 BREAD
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
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 ISLAND BANANA CAKE
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
Provided by Food Network Kitchen
Categories dessert
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.
TROPICAL BANANA CAKE
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
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.
ALL-AMERICAN BANANA SPLIT
In 1904, the first banana split recipe was made here in Latrobe, Pennsylvania by David Strickler, an apprentice pharmacist at a local drug store. We still use his original formula when we make banana splits in our restaurants. -Melissa Blystone, Valley Dairy
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.
Nutrition Facts :
TROPICAL PINEAPPLE BANANA BREAD
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
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 BANANA SNACK
This is a very healthy lunch and tastes yummy. Serve it with some grapes or melon and it is so good. Kids will love this, too. I use my Recipe #282211, but any will do.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Peel bananas; cut in half crosswise and then lengthwise.
- Spread with peanut butter.
- Put coconut on a plate and dip bananas in it and coconut will stick to the peanut butter.
- Arrange on a plate and drizzle honey over the pieces.
- Serve alone or with other fruit.
Nutrition Facts : Calories 257.3, Fat 12.6, SaturatedFat 5.4, Sodium 105.1, Carbohydrate 35.6, Fiber 4.5, Sugar 20.9, Protein 5.6
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- Add the bananas to a large bowl. Use the back of a fork or a potato masher to mash the bananas. Add the pineapple (with juice), sugar, eggs, and vanilla. Whisk until well combined. Add the coconut oil to the bananas. Whisk until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix. Pour the batter into the prepared baking pan.
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- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter two six-cup (1.5 litre) 10 x 4-inch (25 x 10 cm) loaf pans and line each with a sheet of parchment paper, letting it hang over both sides.
- In a small saucepan, bring the sugar and juice to a boil. Simmer for about 2 minutes or until the sugar has completely dissolved. Stir in the toasted coconut. Pour over the warm cake. Let soak in for 30 minutes.
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