BANANA COCONUT CAKE WITH VANILLA GLAZE
This is a delicious, moist, easy-to-make cake that's naturally sweet from banana and coconut without much added sugar, and topped with a scrumptious vegan-friendly vanilla glaze. Serve as a dessert or a snack anytime!
Provided by DinaLaChef
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Mix whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt together in a bowl.
- Combine brown sugar, eggs, butter, cane sugar, vanilla extract, allspice, and nutmeg in a large bowl; mix until well blended. Stir in flour mixture. Fold in mashed banana and shredded coconut until evenly combined. Spoon batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from oven; turn over onto a wire rack to cool, about 30 minutes.
- Combine confectioners' sugar, cashew milk, coconut oil, vanilla extract, and salt together in a bowl; stir until mixture is creamy. Drizzle over cooled cake.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 25.1 g, Cholesterol 28.1 mg, Fat 6.9 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 4.7 g, Sodium 176.2 mg, Sugar 15.6 g
BANANA CAKE WITH COCONUT FROSTING
Categories Fruit Dessert Bake Banana Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F.
- Lightly butter and flour a 9-inch round cake pan, knocking out excess flour.
- Whisk together flour (1 1/2 cups), baking powder, baking soda, and salt in a small bowl.
- Beat together butter (1 stick) and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, mixing until just incorporated.
- Spread batter in cake pan and bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.
- Cool in pan on a rack 10 minutes. Run a thin knife around edge of pan, then invert rack over cake and invert cake onto rack to cool completely.
- Make frosting while cake cools:
- Beat together cream cheese and butter in a bowl using cleaned beaters at medium speed until smooth. Reduce speed to low, then add confectioners sugar, cream of coconut, and rum (if using) and mix until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.
- Frost top of cooled cake and sprinkle with coconut.
BANANA COCONUT LOAF
A very attractive loaf, and a flavor to match.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
- Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 38.4 g, Cholesterol 51.3 mg, Fat 12.8 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 285.9 mg, Sugar 20.3 g
BANANA-COCONUT CREAM DESSERT
Betty Crocker Bisquick II Cookbook shares a recipe! An easier-than-pie dessert reminiscent of banana cream pie. Mmm!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
- Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
- Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.
Nutrition Facts : Calories 205, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg
BANANA VANILLA HAUPIA (COCONUT PUDDING DESSERT)
Provided by Robert Irvine : Food Network
Categories dessert
Time 2h30m
Yield 8 (1/2-cup) servings
Number Of Ingredients 5
Steps:
- Add coconut milk and sugar to a saucepan and stir over medium heat until sugar and salt is dissolved. Add the bananas to the pot and cook, stirring often until the bananas are integrated into the mixture. Make a slurry in a separate small bowl by gradually whisking 2 tablespoons water into the cornstarch. Whisk slurry into mixture in pot and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill.
TOASTED COCONUT BANANA PUDDING FOR TWO
This is a mash-up of two of my favorite desserts, banana pudding and coconut cream pie. I sub in coconut milk and coconut cream to cut back on the dairy and add another layer of coconut flavor, then bump up the flavors with vanilla bean, toasted coconut, sliced bananas and crunchy vanilla wafers. Instead of committing to a big batch of pudding, you can make just enough for two servings in individual parfait glasses or jars.
Provided by Megan Mitchell
Categories dessert
Time 1h25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Combine the coconut milk with the vanilla bean and seeds in a small saucepan. Bring to a simmer over medium-low heat.
- Meanwhile, whisk together the egg yolks, granulated sugar, cornstarch and salt in a medium heatproof bowl until pale yellow, 1 to 2 minutes. It'll clump together but loosen up as you whisk.
- Ladle some of the hot coconut milk into the yolk mixture and whisk together, then pour back into the pot and whisk fully. Bring to a gentle simmer over medium-low heat, whisking constantly, until thickened, 2 to 3 minutes.
- Remove from the heat and whisk in the vanilla extract, then pour through a fine-mesh sieve into a clean heatproof bowl. Cover with plastic wrap, making sure it touches the surface of the pudding so a film doesn't form, then place in the fridge to chill for 1 hour.
- When ready to assemble the puddings, take the canned coconut cream out of the fridge and open. Scoop the top solid part out, leaving the liquid in the can, and place in a stand mixer fitted with a whisk attachment. (Alternatively, place it in a large bowl and use a handheld mixer.) Add the confectioners' sugar and whisk on high speed for 20 seconds, then add 1 to 3 tablespoons of the liquid from the can, until your desired consistency is reached. The coconut whipped cream should be smooth and fluffy.
- To a parfait glass or glass jar, add 2 to 3 tablespoons of the vanilla pudding followed by 5 or 6 slices of banana, 1 to 2 tablespoons of the coconut whipped cream, 2 wafer cookies crumbled and a sprinkle of toasted coconut. Repeat this layering once more, then finish with a scoop of pudding, a scoop of whipped cream, 2 or 3 slices of banana, a crumbled vanilla wafer and sprinkle of toasted coconut. Repeat with the second glass. Serve right away.
BANANA COCONUT CRUNCH CAKE
Categories Cake Rum Fruit Dessert Bake Cream Cheese Banana Coconut Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 22
Steps:
- Make cake layer:
- Preheat oven to 350°F. Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper. Butter paper and dust with flour, knocking out excess flour.
- On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes.
- Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together eggs, bananas, crème fraîche or sour cream, and vanilla.
- In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut.
- Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run a thin knife around edges of pan and invert cake onto rack. Remove wax paper carefully and cool cake completely. Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil.
- Make syrup:
- In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute. Stir in rum and simmer 1 minute. Cool syrup completely. Syrup may be made 3 days ahead and chilled, covered.
- Make frosting:
- In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt. In a food processor coarsely grind banana chips and stir into frosting.
- With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all. Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting. Spread remaining frosting on top of cake. Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper.
BANANA COCONUT CREAM DESSERT
Make and share this Banana Coconut Cream Dessert recipe from Food.com.
Provided by pammyowl
Categories < 15 Mins
Time 15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375°F Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
- Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
- Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.
MY VANILLA, BANANA COCONUT DESSERT
Make and share this My Vanilla, Banana Coconut Dessert recipe from Food.com.
Provided by kate09
Categories Dessert
Time 15m
Yield 20-30 cookies, 10-15 serving(s)
Number Of Ingredients 6
Steps:
- Mash up the bananas.
- Mix together vanilla, sweetner, and yogurt and add to the bananas.
- Crush up the saltine crackers and add to the mixture.
- Stir together very well and place on frying pan.
- Fry, stirring constantly until the mixture starts to brown. If it starts to stick, add a little bit of water.
- Use a spoon to scoop up balls of the mixture and make into spheres about 1-2 inches in diameter.
- Roll in coconut shavings or sprinkle on top.
Nutrition Facts : Calories 103.8, Fat 1.5, SaturatedFat 0.3, Cholesterol 0.3, Sodium 133.2, Carbohydrate 20.4, Fiber 1.6, Sugar 7.3, Protein 2.2
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