Tropical Island Banana Cake Recipes

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TROPICAL BANANA BREAD



Tropical Banana Bread image

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 1 loaf

Number Of Ingredients 14

1/2 cup coconut oil, warmed and melted, plus more for the baking pan
1 cup macadamia nuts
3/4 cup unsweetened coconut flakes
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
1/2 cup lightly-packed dark brown sugar
2 large eggs, lightly beaten
1/4 cup Greek yogurt
1 teaspoon pure vanilla extract
4 soft, very ripe bananas, mashed (about 1 1/2 cups)

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.

TROPICAL ISLAND BUNDT® CAKE



Tropical Island Bundt® Cake image

This moist, tropical cake combines coconut and bananas and is topped with a pineapple-butter rum sauce. Perfect for family gatherings, a special dinner party, or a "just because I love you" day.

Provided by Angelina

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h40m

Yield 14

Number Of Ingredients 13

3 medium ripe bananas, mashed
1 (8 ounce) can crushed pineapple in juice, drained and juice reserved, divided
¾ cup water
½ cup unsweetened applesauce
3 eggs
1 teaspoon coconut extract
1 (15.25 ounce) package yellow cake mix
1 cup sweetened flaked coconut
1 (3.5 ounce) package instant coconut cream pudding mix
¾ cup dark brown sugar
⅓ cup heavy cream
¼ cup butter
¼ cup dark rum

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Mix bananas, pineapple juice, water, applesauce, eggs, and coconut extract with an electric mixer until well combined. Add cake mix, coconut, and pudding mix; mix on medium speed for 2 minutes. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cake cool in the pan.
  • Combine brown sugar, cream, and butter for the sauce in a saucepan. Bring to a boil. Add rum and crushed pineapple and boil, stirring occasionally, until it starts to thicken, 4 to 5 minutes. Set aside to cool down.
  • Poke holes all around the top of the cake still in the pan. Pour about 1/3 of the sauce over the cake with a spoon, trying not to get the pineapple during this stage. Place a serving plate on top of the cake pan and invert the cake, holding onto the pan and plate tightly. Pour remaining sauce and pineapples evenly over the cake. Let sit until cake has absorbed the sauce, about 30 minutes. Slice and serve.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 54.4 g, Cholesterol 57 mg, Fat 11.8 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 5.8 g, Sodium 336.2 mg, Sugar 37.6 g

TROPICAL BANANA CAKE



Tropical Banana Cake image

I had some bananas sitting on the counter that needed to be baked into something, so I decided to make a cake. I didn't have any cream cheese to make a regular frosting, so I used the broiled frosting recipe my om had given me. Very easy, good flavors together. Makes a nice rustic presentation if you do it in layers. I included the cooling time in the prep time.

Provided by Miss Erin C.

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 1/4 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana (, about 3)
3/4 cup buttermilk
1/2 cup shortening
1 teaspoon vanilla
2 eggs
1 cup brown sugar
8 tablespoons butter or 8 tablespoons margarine, softened
4 tablespoons milk
1/2 cup chopped pecans
1 cup shredded coconut

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.

TROPICAL PINEAPPLE BANANA BREAD



Tropical Pineapple Banana Bread image

Banana bread travels to the tropics with the addition of pineapple and macadamia nuts. Excellent with coffee in the morning or as a snack with a glass of milk in the afternoon. These loaves freeze well, too. Wrap tightly in plastic wrap, and wrap again in aluminum foil or a freezer bag.

Provided by Bibi

Categories     Banana Bread

Time 2h

Yield 20

Number Of Ingredients 11

2 cups white sugar
1 cup unsalted butter, at room temperature
3 large eggs, at room temperature
2 cups mashed bananas
1 (8 ounce) can crushed pineapple in juice, drained
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped macadamia nuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2x4 1/2 loaf pans.
  • Beat sugar and butter in a large mixing bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating after each addition until just combined. Stir in mashed bananas, crushed pineapple, and vanilla.
  • Whisk flour, salt, baking soda, and cinnamon together in a separate bowl until well blended. Add macadamia nuts and stir until coated. Add flour mixture to the banana mixture; stir until just combined.
  • Divide batter evenly between the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 1 hour and 10 minutes.
  • Cool in the pans for 10 minutes, then remove to a wire rack and allow to cool completely, about 20 minutes longer.

Nutrition Facts : Calories 314.1 calories, Carbohydrate 42.3 g, Cholesterol 52.3 mg, Fat 15.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 6.9 g, Sodium 192 mg, Sugar 24.8 g

TROPICAL CARROT LAYER CAKE WITH ISLAND ICING



Tropical Carrot Layer Cake With Island Icing image

My recipe for a frosted carrot layer cake with tropical fruit and macadamias. You can also prepare these as cupcakes or a sheet cake if desired, following the baking guides below.

Provided by The Spice Guru

Categories     Dessert

Time 2h15m

Yield 1 frosted 3-layer cake, 12-16 serving(s)

Number Of Ingredients 30

1 1/2 cups softened unsalted butter (plus more for pans)
2 cups raw coconut sugar crystals (Coconut Secret)
2 1/2 cups all-purpose flour (plus more for pans)
2 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt (omit if using salted butter)
1 teaspoon allspice (or 1/3 tsp each cinnamon, cloves, nutmeg)
1/2 teaspoon ginger powder
4 large beaten eggs
1 (6 ounce) container pina colada yogurt (Yoplait)
1/4 cup natural coconut rum
1 teaspoon pure vanilla extract
2 1/4 cups grated peeled carrots
1 cup baker's angel flake coconut
1 pureed medium very ripe banana (reserve 2 tablespoons)
1 (8 ounce) can well-drained crushed pineapple (reserve juice)
1 cup roasted macadamia nuts (2/3 c chopped, 1/3 c ground)
24 ounces softened real cream cheese
1 cup unsalted butter
1 (16 ounce) package sifted confectioners' sugar
2 tablespoons pureed ripe bananas
1 tablespoon lime juice
2 teaspoons pineapple juice
1 1/2 teaspoons natural coconut rum (not coconut extract)
1/2 teaspoon pure vanilla extract
1 small pinch salt
1/3 cup ground macadamia nuts (sides, from divided portion above)
1/3 cup baker's angel flake coconut (or more, top of cake)
1 tablespoon fresh carrot (curls or shreds, top center of cake)
1/4 teaspoon finely grated fresh lime peel (flecks, top of cake)

Steps:

  • (BAKING NOTES: AVOID 9-INCH CAKE PANS WHICH HAVE LEFT AND RIGHT SIDE HANDLE TABS, MAKING IT IMPOSSIBLE TO FIT THREE 9-INCH PANS ON ONE BAKING RACK, WHICH IS RECOMMENDED FOR PROPER RISING AND EVEN BAKING. HERE IS A GUIDE FOR VARIATION BAKING TIMES AT 350°F: Two 8 x 1-1/2-inch round baking pans -- 35 to 40 minutes Two 9 x 1-1/2-inch round baking pans -- 30 to 35 minutes Two 8 x 8 x 2-inch baking pans -- 25 to 35 minutes Two 9 x 9 x 2-inch baking pans -- 25 to 35 minutes -- One 13 x 9 x 2-inch baking pan -- 30 to 35 minutes One 15 x 10 x 1-inch baking pan -- 25 to 30 minutes Cupcakes (half full of batter) -- 18 to 23 minutes). (STEP ONE): PLACE oven rack in center position; PREHEAT oven to 350°F; OIL three (9-inch) cake pans lightly; PRESS a sheet of parchment paper into the bottom of both cake pans: SCORE parchment paper around bottom perimeter of cake pan; CUT a circle from scored sheet; LINE the bottoms of cake pans with parchment paper cut-out; BUTTER top of parchment paper insert well; DUST the greased inserts lightly with flour; TAP out excess flour; SET prepared pans aside.
  • PULSE 1 cup pre-roasted macadamia nuts in a food processor and save 2/3 cup for the cake and set aside; COARSELY grind remaining 1/3 cup macadamia nuts in processor for the garnish, transfer to separate small bowl and set aside; PEEL enough fresh carrots to yield 2 1/4 cups grated; SHAVE a few 3-4 inch strips from carrots using a vegetable peeler and place into ice water for the garnish; FINELY grate the remaining carrots using a food processor grate to yield 2 1/4 cups (remove any large chunks that may get in), transfer grated carrots to a large bowl; ADD 1 cup Baker's Angel Flake coconut to carrots in bowl; PUREE one medium very ripe banana in food processor; ADD all but 2 tablespoons of banana puree to carrot mixture (reserving 2 tablespoons banana puree for the icing); RESERVE juice from one (8 ounce) can crushed pineapple; ADD well-drained crushed pineapple to carrot mixture in bowl; BLEND the carrot/coconut/banana/pineapple mixture well and set aside until needed; FOLLOW the link if candied carrot curls are desired, courtesy of The Cupcake Project (with thanks): http://www.cupcakeproject.com/2010/04/candied-carrot-curls-unique-carrot.html.
  • MIX the following dry ingredients together in a separate medium bowl: 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1 1/4 teaspoons baking soda, 1 teaspoon salt (omit if using salted butter), 1 teaspoon ground allspice (or 1/3 tsp each cinnamon, cloves, nutmeg), and 1/2 teaspoon ginger powder; SET aside.
  • CREAM 1 1/2 cups (3 sticks) unsalted butter in a large mixing bowl using an electric stand mixer until light and fluffy; ADD 2 cups Coconut Secret brand Raw Coconut Crystals gradually to the creamed butter and beat well; CRACK 4 eggs into a separate container and remove any shell fragments; LIGHTLY beat eggs without adding to mixture.
  • ALTERNATELY beat in the dry flour mixture and pour beaten egg mixture in one fourth increments on medium-low speed, until all of the flour mixture is used and all egg has been beaten into mixture; STOP mixer; ADD one 6 ounce container Yoplait pina colada yogurt, 1/4 cup natural coconut rum and 1 teaspoon pure vanilla extract; MIX on lowest speed; SLOWLY add the carrot/coconut/banana/pineapple mixture while beating on medium speed (without over-mixing); RAISE standing mixer top and scrape attachment and bowl sides; REMOVE bowl from stand; FOLD in 2/3 cup coarsely chopped roasted macadamia nuts.
  • DIVIDE batter equally into the 3 prepared pans; DROP each cake pan levelly onto countertop 3 times to disperse air pockets; PLACE cakes into oven; SET timer for 30 minutes; BAKE until timer sounds; TEST center(s) of cake(s) with a wooden toothpick or cake tester until it comes out clean (bake for an additional 5 minutes and test again); REMOVE baked cakes from oven; LEAVE the cakes in pans to rest and cool for 10 minutes; CAREFULLY invert and transfer cakes from pans onto cooling racks, peeling away parchment paper; ALLOW cakes to cool completely; ZEST one fresh lime to yield 1/4 teaspoon and set aside; SQUEEZE juice from lime to yield 2 teaspoons for the icing.
  • INTO a small cup using a fork to blend, mix 2 tablespoons banana puree, 1 tablespoon lime juice, 2 teaspoons reserved pineapple juice, 1 1/2 teaspoons natural coconut rum, and 1/2 teaspoon pure vanilla extract; SET mixture aside; INTO a large mixing bowl add 12 ounces softened real cream cheese and 1 stick softened butter over; BEAT until creamy; SCRAPE the mixture of banana, juices, rum and extract into the mixing bowl; BEGIN beating; SIFT in the powdered sugar while beating constantly until smooth; SLOWLY pour in the reserved blend the ISLAND ICING until smooth and creamy.
  • PLACE one cake layer top-side up on cake plate or cake stand; SPREAD about 2/3 cup of the ISLAND ICING on the first layer of cake; PLACE the second cake layer top-side down evenly over first; REPEAT procedures to the third layer top-side up again; FROST the sides of the cake first with the ISLAND ICING; COVER the top layer of cake loosely with plastic wrap; TOSS 1/3 cup ground macadamia nuts along the sides of the cake; REMOVE wrap from unfrosted top cake layer.
  • FROST the top of the cake with the remaining ISLAND ICING, decorating in swirls (Note: Any leftover icing freezes well if stored in an airtight container then defrosted in refrigerator); SPRINKLE the top of the cake with 1/3 cup flaked coconut; GARNISH top with 1 tablespoon finely grated fresh carrot and a few flecks of fresh lime zest; REFRIGERATE for an hour to set icing before serving.
  • CUT servings and place onto plates; TEMPER cake servings to room temperature, covered loosely with plastic wrap (OR) WARM cake uncovered in a microwave defrost setting just long enough to soften cake and temper frosting; SERVE and enjoy!

Nutrition Facts : Calories 996, Fat 73.7, SaturatedFat 40.1, Cholesterol 226.2, Sodium 658.3, Carbohydrate 75.6, Fiber 4.1, Sugar 48.6, Protein 10.5

TROPICAL BANANA BREAD RECIPE



Tropical Banana Bread Recipe image

Number Of Ingredients 12

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
3 eggs
2 teaspoons vanilla
1 cup canola oil (or vegetable oil or applesauce can be substituted)
4-5 ripe bananas, mashed (about 2 cups)
1 cup shredded sweetened coconut
1 (8 oz) can crushed pineapple, with juice reserved
1 cup powdered sugar

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!

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2016-01-15 What Makes This Tropical Banana Cake Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tropical Banana Cake. Ready to make this Tropical Banana Cake Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, …
From bakerrecipes.com


TROPICAL ISLAND BANANA CAKE | RECIPE | BANANA CAKE, …
May 16, 2012 - Get Tropical Island Banana Cake Recipe from Food Network. May 16, 2012 - Get Tropical Island Banana Cake Recipe from Food Network. May 16, 2012 - Get Tropical Island Banana Cake Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.com


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