Banana Pina Colada Recipes

Steps:

• Puree bananas, diced pineapple, pineapple juice, coconut milk and ice in a blender, until smooth.
• Divide among 4 glasses. Garnish with pineapple wedges.

Steps:

• Blend all ingredients except toppings and garnish with any of the toppings if at all you wish to garnish and serve.
• That is it.

Steps:

• Place the bananas and pineapple in a blender; puree until smooth. Add the rum, cream of coconut, 2 cups ice cubes and the juice of half the lime; blend until smooth and frothy. Thinly slice the remaining lime half. Pour the colada into glasses; garnish with lime slices and toasted coconut, if desired.

Steps:

• Place bananas and pineapple juice in a blender and blend until smooth. Add coconut milk, rum and ice and mix until frothy. Garnish with toasted coconut.

Steps:

• Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

Steps:

• In a blender combine the bananas and banana liqueur; blend until smooth. Blend in the Irish cream and coconut cream (Note: Make sure the coconut cream is at room temperature, or you will not be able to pour it). Finally, add the ice and blend until smooth.

Steps:

• Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.

Steps:

• Put banana and liqueur into blender and blend.
• Add Irish cream, pina colada mix and rum.
• Blend well then add ice blend until smooth.

Steps:

• Cut bananas in half lengthwise, then widthwise. Layer sliced bananas and pineapple in bottom of a 1-1/2-qt. slow cooker. Combine butter, brown sugar, rum and coconut extract in small bowl; pour over fruit. Cover and cook on low until heated through, 2 hours. Sprinkle with toasted coconut. If desired, serve with coconut ice cream, vanilla wafers or cream-filled wafer cookies.

Steps:

• Whisk cold milk and pudding mix together in a large mixing bowl for 2 minutes. Allow to sit for 5 minutes until soft-set.
• Mix sour cream and 1/2 of the whipped topping into the pudding; mix well. Stir in pineapple with juice, 1/2 cup shredded coconut, rum flavoring, and coconut flavoring.
• Place a layer of wafer cookies in the bottom of a trifle dish. Add a layer of sliced bananas and a layer of the pudding mixture. Repeat layers until all ingredients have been used, reserving a few cookies for garnish.
• Top with remaining whipped topping and garnish with remaining cookies and toasted coconut. Chill for 1 hour before serving.

Steps:

• Preheat your oven to 350°F Line a 12-cup muffin pan with muffin cups, and grease the cups.
• In a large bowl, beat together the butter, sugar, vanilla, and coconut or rum flavor. Add the bananas, honey, eggs, baking soda, baking powder, nutmeg, and salt, beating until smooth. Stir in the flour, then the dried fruit. Spoon the batter into the muffin cups. Sprinkle each muffin with coconut.
• Bake the muffins for 25 to 28 minutes, until a cake tester inserted into the center of one comes out clean.
• Remove from the oven, and as soon as possible tilt each muffin in its cup, to allow air to circulate and prevent the bottoms from steaming. Serve warm, or at room temperature.
• Note: If you find yourself a bit short of 1 1/2 cups mashed banana? Rather than cut a chunk off another banana, top off the measuring cup with applesauce, if desired.
• Note: Don't use canned pineapple; it's too juicy and will make the muffins soggy. If you like, substitute another dried fruit: chopped dates, raisins, or chopped apricots are all good choices.

Steps:

• Dump everything (except 2 pineapple chunks or tidbits) in a blender and process until smooth.
• Add ice and process until ice is crushed.
• Serve in glasses and garnish with a piece of pineapple and a cherry, if desired.

Steps:

• In a blender, combine bananas, cream of coconut, rum, banana liqueur and ice. Blend until smooth. Pour into glasses and serve.