Coconut Lemonade Recipes Recipe For Banana Recipe For Deviled

CRAZY COCONUT LEMONADE

Steps:

• Muddle the mint leaves, sugar, lemon slices and lime slices with a muddler or pestle in the bottom of a large glass. In a blender, mix a little ice, water, coconut milk, lemon juice, lime juice and rum (if using). Give drink a quick blend. Pour into glass with muddled mint mixture. Garnish with mint sprigs and lime slices.

COCONUT LEMONADE

Steps:

• Fill a low-ball glass with ice. Pour coconut rum and peach brandy over ice. Top with grapefruit-flavored soda; squeeze lime over soda. Stir.

BANANA AND COCONUT

Steps:

• Peel and cut the bananas into 2 cm pieces.
• Dip banana in freshly squeezed lemon juice.
• Roll them in dessicated 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 COCONUT BREAKFAST SMOOTHIE

Steps:

• Blend almond milk, banana, protein powder, and coconut oil together in a blender until smooth.

PALEO ALMOND-COCONUT BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.
• Combine mashed bananas, eggs, almond butter, and agave nectar in a large bowl.
• Mix together almond flour, coconut, baking powder, and sea salt in a second bowl. Whisk almond flour mixture into egg mixture until just combined.
• Fold the majority of chocolate chips into the batter, reserving 1 to 2 tablespoons for the top. Pour batter into the prepared pan, spreading it out evenly. Press reserved chocolate chips into the top.
• Bake in the preheated oven until the top is golden brown, 30 to 35 minutes.
• Remove from the oven and pull on the edges of the parchment paper to remove the loaf from the pan. Transfer to a wire rack and cool for at least 10 minutes before slicing.

EASY-BREEZY COCONUT AND BANANA DRINK

Steps:

• Blend banana, milk, yogurt, oats, coconut milk, shredded coconut, flax seed, and sugar together in a blender until smooth.

BANANA COCONUT COOKIE BARS

Steps:

• Preheat oven to 375° and grease 13 by 9" pan Mix cookie crumbs,butter and sugar until thoroughly blended& reserve 1/3 of mixture.
• Press the remaining mixture into bottom of baking dish.
• Bake for 8- 10 minutes until lightly browned.
• Remove pan from oven and sprinkle cookie base with chocolate chips and return pan to oven until chocolate chips are shiny, spread evenly and set aside.
• In medium saucepan combine condensed milk, banana, coconut and butter.
• Cook over low heat, stirring constantly until thickened.
• Remove from heat and stir in vanilla extract and salt.
• Spread over cookie crumb base in pan.
• Sprinkle reserved cookie crumb mixture over filling.
• Return to oven for 8-10 minutes until topping is slightly browned.
• Cool thoroughly and cut into bars.

BANANA COCONUT CAKE

Steps:

• In a small bowl mix the coconut, brown sugar, cinnamon, and ginger. Set aside.
• Grease and flour a 9" tube pan.
• Cream butter and sugar. Beat in eggs, 1 at a time.
• Add bananas, buttermilk and vanilla.
• Sift flour, baking powder, baking soda, and salt together. Beat into banana mixture to blend.
• Pour half of the batter into the tube pan. Sprinkle with half of the coconut mixture. Add remaining batter and sprinkle with remaining topping.
• Bake at 350 degrees for 50 minutes.

BANANA LEMONADE

Steps:

• Peel the bananas and place them in a microwavable bowl. Heat on high for 30 - 60 seconds or until the bananas are half mushy.
• Now put everything in the blender together with the hot bananas and blend until smooth. Taste for sweetness.
• Pass through a sieve into a bowl or jug and pour over plenty of ice.

BANANA COCONUT CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Beat sugar, olive oil, egg, and vanilla extract together in a bowl until light in color and creamy. Add bananas and coconut; stir to combine. Mix flour, baking soda, cinnamon, nutmeg, and salt into banana mixture until smooth. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 30 to 40 minutes.

BANANA, COCONUT & CARDAMOM BREAD

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter a 900g loaf tin and line with a long strip of baking parchment. Melt the coconut oil or butter in a pan or the microwave. Mash the bananas and add the oil or butter, eggs, sugar and yogurt.
• Combine the flour, baking powder, crushed cardamom and a pinch of salt in a bowl. Add the wet ingredients and whisk to a smooth batter. Pour into the tin and bake for 1 hr 10 mins until golden and risen. Insert a skewer into the centre of the cake to make sure it's cooked - it should come out with a few crumbs but no wet cake mixture. If needed, return the cake to the oven for another 5-10 mins, then check again, and keep going until it's cooked. Serve slightly warm. Once cool, keep in a tin for up to five days.

BANANA LEMONADE

Steps:

• Add the first 4 ingredients to the container of an electric blender.
• Cover and process on high speed until mixture is smooth.
• Pour into chilled glass; add ice cubes (as many as you want or will fit into your glass) Garnish with lemon slice.
• Alternative: Banana Limeade--substitute fresh lime juice for lemon juice; garnish with a lime slice.