Crunchy Banana Colada Bread Recipes

BANANA COLADA

Steps:

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

UNIQUE AND YUMMY BANANA CRUNCH BREAD

Steps:

• Heat oven to 350 degrees. Grease 9x5x3-inch loaf pan.
• Combine flour, sugar, baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in bananas, walnuts, ginger, eggs and vanilla until mixture is just moistened. Spoon batter evenly into prepared pan.
• Prepare Crunch Topping: Combine flour, sugar, butter and cinnamon in a small bowl. Sprinkle evenly over batter.
• Bake at 350 degrees oven for 70 minutes or until wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes. Remove bread and cool on wire rack completely. Sprinkle with confectioners' sugar.

BAILEY'S BANANA COLADA

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.

CINNAMON CRUNCH BANANA BREAD

Steps:

• Heat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and line it with parchment or wax paper, leaving enough paper hanging over the sides to lift the cake out after baking. (This will prevent the topping from breaking when removing the bread from the pan.)
• Prepare the batter: In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda and salt. In a large bowl, using a sturdy whisk, beat together oil, eggs and honey until smooth. Stir in bananas and warm water. Add dry ingredients to egg-oil mixture and stir to blend. Pour batter into prepared pan.
• Make the topping: In a small bowl, mix brown sugar, granulated sugar and cinnamon, using your fingers to break up any lumps. Sprinkle evenly over batter.
• Bake until a tester inserted into the center comes out clean, about 1 hour, checking after 50 minutes. If topping shows signs of burning, reduce heat to 325 degrees.
• Remove to a rack and let cool in pan for 30 minutes. Use the edges of the paper to lift the cake up and out. Place on a rack (leave the paper on) and let cool before slicing and serving.

BANANA CRUNCH BREAD RECIPE - (4.5/5)

Steps:

• Spray or grease the bottom of a standard loaf pan (mine was 1 1/2 qts. capacity). Preheat oven to 350°F. In a large mixing bowl and using a mixer, beat together the sugar, egg, and vanilla until well combined. Beat in the butter until smooth; beat in the buttermilk and mashed bananas. In another bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon, if using. Using a rubber spatula, fold the dry ingredients into the banana mixture just until incorporated. Do not overmix. Pour batter into the prepared loaf pan. In a small mixing bowl, combine the crumb topping ingredients together using a large fork or the bottom of a wire whisk until mixture resembles peas. Sprinkle the crumbles over the top of the batter. Bake for 55 to 65 minutes or until center tests done with a toothpick. Cool in pan for about 15 minutes on a wire rack then run a thin knife around the edges to loosen and remove to the rack to cool completely. Sift confectioners sugar over the top then cut into slices.

CRUNCHY BANANA COLADA BREAD

Steps:

• Heat oven to 350°F (If using dark pan, decrease oven temperature to 325°F).
• Generously grease 9x5-inch loaf pan with shortening or spray with cooking spray.
• In large bowl, beat sugar and butter with electric mixer on medium speed until well blended.
• Beat in eggs, bananas and yogurt.
• Add flour, baking soda and salt; beat until combined.
• Stir in 1/2 cup of the crushed granola bars until well combined.
• Pour batter into greased pan.
• In small bowl, mix remaining 1/4 cup crushed granola bars and the coconut.
• Sprinkle evenly over batter in pan; press in lightly.
• Bake at 350°F for 60 to 70 minutes or until toothpick inserted in center comes out clean, covering with foil during last 15 to 20 minutes of baking to prevent excessive browning.
• Cool in pan on wire rack 15 minutes.
• Remove loaf from pan; place on rack.
• Cool completely, about 2 hours.
• Wrap tightly and store in refrigerator.