Banana Daiquiri Cake Recipes

FRESH BANANA DAIQUIRI

Steps:

• Combine banana, light rum, lime juice, triple sec, and sugar in a blender; puree until smooth. Add ice cubes and blend on highest setting until slushy, 15 to 20 seconds. Pour into a glass and serve.

BANANA DAIQUIRI

Steps:

• Place ingredients in blender.
• Blend 10-15 seconds or until ingredients are texture of snow.
• Pour into saucer champagne glass and serve with straw.
• Garnish with maraschino cherry and banana slice if desired.

BANANA DAIQUIRI CHEESECAKE

Steps:

• Grease bottom and sides of an 8-inch springform pan; place on a baking sheet. In a large mixing bowl stir together flour, pudding mix, and baking powder; add the 1/2 cup milk, butter and egg. Beat with an electric mixer on medium speed for 2 minutes. Pour batter into prepared pan. Slice the 2 bananas; arrange slices atop batter. Set aside.
• In a medium mixing bowl beat cream cheese, sugar, the 2 tablespoons milk, lime juice, and rum extract on medium speed till smooth. Spoon cream cheese mixture over bananas, carefully spreading mixture to cover.
• Bake in a 350F oven for 30 to 35 minutes or till center is set. Cool in pan for 15 minutes on a wire rack. Loosen crust from sides of pan. Cool for 30 minutes more. Cover and chill at least 2 hours before serving. To serve, remove sides of springform pan; garnish cake with additional banana slices and lime peel strips.

BANANA DAIQUIRI

Steps:

• Into a blender add 1 banana, 1/2 cup coconut milk, 1/2 of the lime juice, 1/4 cup of the sugar, and 3 cups of ice and add 2 ounces of rum if desired. Blend until smooth, about 1 minute. Pour into 2 tall glasses, and repeat for 2 more drinks.

BANANA DAIQUIRI CAKE

Steps:

• Preheat the oven to 325°F. Lightly oil two 9-inch cake pans with canola oil spray and lightly dust with flour. Line a cupcake pan with 6 paper liners and fill any empty cups half full of water to prevent scorching.
• In a large bowl, using an electric mixer on medium speed, cream the agave nectar, canola oil, eggs, bananas, and vanilla extract.
• In a separate bowl, combine the barley flour, oat flour, baking soda, salt, cinnamon, and nutmeg. Add the flour mixture to the banana mixture and blend on low speed until just combined. Pour the batter into the prepared pans and bake the cake layers for 35 to 40 minutes, and the cupcakes for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven. Let cool in the pans for 5 to 10 minutes, then cool completely on cooling racks. Frost with the cream cheese frosting. Sprinkle some toasted coconut or walnuts over the cream cheese frosting for extra nutty flavor and texture if desired.