Bananacolada Recipes
BAILEY'S BANANA COLADA
This was our favorite drink on our honeymoon in St. Lucia. When we returned, we took a shot at recreating it, and it worked!
Provided by Drew
Categories Drinks Recipes
Time 5m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 510.5 calories, Carbohydrate 68.3 g, Cholesterol 0 mg, Fat 8.8 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 8.1 g, Sodium 31.1 mg, Sugar 63.9 g
BAILEY'S BANANA COLADA
Make and share this Bailey's Banana Colada recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
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.
BANANA COLADA
Provided by Bobby Flay
Time 10m
Number Of Ingredients 6
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.
BOBBY FLAY'S COCONUT-BANANA COLADA
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.
BANANA COLADA
This is a rich, soothing, summer smoothie-type rum drink. It has been my husband's favorite since we began having this drink. Now he is making it for us! Be careful - these go down easy!
Provided by Mary Young
Categories Drinks Recipes Smoothie Recipes Banana
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- In a blender, combine bananas, cream of coconut, rum, banana liqueur and ice. Blend until smooth. Pour into glasses and serve.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 31.8 g, Cholesterol 0 mg, Fat 5.8 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 5.4 g, Sodium 18.1 mg, Sugar 30 g
BANANA COLADA SUNDAES
"This is my number one standby when I don't have much time to prepare a dessert, but still want to wow my guests. Smiling, satisfied faces are guaranteed! Kristin Kossak, Bozeman, Montana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the butter, brown sugar, orange juice and cinnamon. Cook and stir over medium heat for 4-5 minutes or until sauce is smooth. Stir in bananas; heat through. Remove from the heat; stir in extract., Serve warm over ice cream. Sprinkle with coconut.
Nutrition Facts : Calories 398 calories, Fat 22g fat (14g saturated fat), Cholesterol 66mg cholesterol, Sodium 159mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
BANANA PINA COLADA
It is summer here and time for cool drinks. I have made a host of them this year too and am posting a few of my favourites. From websites and cookbooks but with my own twists.
Provided by Girl from India
Categories Beverages
Time 10m
Yield 3 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 209.3, Fat 5.7, SaturatedFat 4.6, Cholesterol 4.9, Sodium 144.3, Carbohydrate 31.8, Fiber 3.2, Sugar 23.1, Protein 5.8
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Step four. Cut off the end of the stem, then slit the remaining stub to make the dolphin's mouth. Slit the body of the dolphin from the bottom to an inch below the stem to …
From thrillist.com
Estimated Reading Time 1 min
From thrillist.com
Estimated Reading Time 1 min
- Add the peeled bottom half of the banana, rum, pineapple juice, coconut cream and ice to a blender.
- Cut off the end of the stem, then slit the remaining stub to make the dolphin's mouth. Slit the body of the dolphin from the bottom to an inch below the stem to allow the garnish to sit on a glass rim.
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