Tropical Baked Bananas Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 7x11 inch baking dish.
• In a small bowl, cream together butter and sugar. Stir in cloves and orange juice until smooth. Place the bananas in the prepared dish and spread the butter mixture evenly over the bananas. Sprinkle with coconut.
• Bake in preheated oven until bubbly and heated through, 10 minutes.

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.

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.

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.

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.

Steps:

• In a bowl, combine the flour, baking soda, salt, cinnamon and baking powder. Combine the egg, oil, sugar, banana and vanilla; mix well.
• Add the banana mixture to the dry ingredients; stir just until moistened. Fold in pineapple and walnuts.
• Pour into two greased and floured 5-3/4-inch x 3-inch x 2-inch loaf pans. Bake at 350 for 40-45 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Preheat the oven to 350 degrees F.
• Spray giant muffin tin with non-stick spary.
• Whisk together the flour, salt and baking soda.
• Mash the bananas with the sour cream/yogurt.
• In a large bowl beat together the butter and sugar until light and fluffy.
• Beat in the eggs, one at a time.
• Add the vanilla extract, rum and spices and beat until blended.
• Alternately add the dry ingredients and the banana mixture to the batter, beating until fluffy.
• Fold the remaining ingredients into the batter.
• Spoon the batter into the pan; bake for 25 -30 minutes; until the bread pulls away slightly from the sides of the pan and a toothpick inserted comes away clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the bananas into a small glass baking dish. Stir together the brown sugar, juice, and sherry; pour over the bananas, then sprinkle with nutmeg. Melt the butter in a small pan over medium heat. Stir in chopped nuts, and cook until lightly browned, about 4 minutes. Pour over the banana mixture.
• Bake in preheated oven for 15 minutes until the bananas are tender, and have become lightly glazed.

Steps:

• Preheat the oven to 375°F.
• In a shallow baking dish just large enough to hold them, arrange the bananas in a single layer.
• In a small bowl, combine the zests, juices, raisins, vanilla, and cinnamon and whisk to blend.
• Pour over the bananas and bake, uncovered, for about 20 minutes or until the bananas are lightly browned and bubbling.
• Use a spatula to put 3 banana pieces in the center of each plate and spoon the sauce from the dish over them.

Steps:

• Melt butter in heavy large skillet over medium heat. Add brown sugar, nectar and rum; stir until sugar dissolves. Increase heat and boil until syrupy, about 4 minutes. Mix in ginger and nutmeg. Add pineapple, banana and mango and sauté just until heated through, about 1 minute. Let cool 2 minutes.
• Scoop ice cream into bowls. Spoon warm sauce over ice cream. Sprinkle with coconut, if desired; serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 7x11 inch baking dish.
• In a small bowl, cream together butter and sugar. Stir in cloves and orange juice until smooth. Place the bananas in the prepared dish and spread the butter mixture evenly over the bananas. Sprinkle with coconut.
• Bake in preheated oven until bubbly and heated through, 10 minutes.

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!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 7x11 inch baking dish.
• In a small bowl, cream together butter and sugar. Stir in cloves and orange juice until smooth. Place the bananas in the prepared dish and spread the butter mixture evenly over the bananas. Sprinkle with coconut.
• Bake in preheated oven until bubbly and heated through, 10 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 7x11 inch baking dish.
• In a small bowl, cream together butter and sugar. Stir in cloves and orange juice until smooth. Place the bananas in the prepared dish and spread the butter mixture evenly over the bananas. Sprinkle with coconut.
• Bake in preheated oven until bubbly and heated through, 10 minutes.

Steps:

• Peel the bananas and cut them in half, lengthwise.
• Turn the oven to 350 degrees F and grease a baking dish.
• Arrange bananas halves in the dish, dot with butter.
• Spread honey and lemon juice over the bananas.
• Bake for 15 minutes.
• Put the sour cream into a bowl and serve it with your baked bananas.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
• Arrange banana halves in the prepared baking dish. Drizzle maple syrup over bananas and top with cinnamon, ginger, and nutmeg. Cover dish with aluminum foil.
• Bake in the preheated oven until heated through, 10 to 15 minutes.