Best 3 Banana Nut Pina Colada Bread Recipes
Escape to a tropical paradise with every bite of our tantalizing Banana Nut Piña Colada Bread. This delectable treat seamlessly blends the flavors of sweet bananas, crunchy walnuts, and the refreshing taste of piña colada in a moist and flavorful loaf. Indulge in this culinary journey that captures the essence of a tropical getaway.
This recipe collection features three variations of this extraordinary bread: Classic Banana Nut Piña Colada Bread, a gluten-free version for those with dietary restrictions, and a delectable Vegan Banana Nut Piña Colada Bread that caters to plant-based preferences. Each variation promises a unique taste experience while maintaining the essence of this tropical delight.
The Classic Banana Nut Piña Colada Bread is a harmonious blend of ripe bananas, walnuts, pineapple, coconut, and a hint of rum extract, all enveloped in a soft and fluffy bread. For those seeking a healthier alternative, the Gluten-Free Banana Nut Piña Colada Bread offers the same tropical flavors using gluten-free flour, making it a delightful treat for those with gluten sensitivities.
Lastly, the Vegan Banana Nut Piña Colada Bread is a dairy-free and egg-free masterpiece that delivers a rich and satisfying taste without compromising on flavor. This variation caters to vegans and those with egg or dairy allergies, allowing everyone to relish in the tropical goodness of this bread.
PINA COLADA ZUCCHINI BREAD
At my husband's urging, I entered this recipe at the Pennsylvania Farm Show and - won first place! I think you'll love the cake-like texture and tropical flavors. -Sharon Rydbom, Tipton, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 3 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set pans aside. Preheat oven to 350°., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients until just moistened. Fold in the zucchini, pineapple and walnuts. , Transfer to prepared pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.
Nutrition Facts : Calories 225 calories, Fat 11g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA NUT PINA COLADA BREAD
Adding a little Pina Colada yogurt to an otherwise ordinary Banana Nut Bread Recipe, gives it a little extra "something special." Add some Kahlua and make it extraordinary.
Provided by Stoblogger
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Grease and flour two loaf pans.
- In a large bowl, using an electric mixer, cream together sugar and butter.
- while mixing, add eggs, one at a time.
- blend in the yogurt, milk, Kahlua, vanilla and lemon juice.
- From here on only use a spoon to-- add the mashed bananas.
- fold in the flour and baking powder, stir.
- sprinkle in the nuts and stir. If you leave out the nuts, also reduce the milk to 1/4 cup.
- Pour the mixture into two prepared pans.
- Bake at 350° for 50 to 60 minutes.
- Tip: In choosing your backing pan, keep in mind that glass cooks more quickly than metal, dark metal cooks more quickly than light metal.
PINA COLADA BREAD
Make and share this Pina Colada Bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Grease and flour 9x5x3 inch loaf pan.
- In a medium bowl combine flour,sugar,baking powder,baking soda and salt.
- In a large bowl with mixer at medium speed,beat eggs,corn syrup,corn oil and rum until blended.
- Gradually stir in flour mixture just until moistened.
- Stir in pineapple and coconut.
- Pour into prepared pan.
- Bake 60-65 minutes.
- Cool in pan 10 minutes.
- Remove from pan and cool on wire rack.
Nutrition Facts : Calories 3417.6, Fat 109.9, SaturatedFat 34.1, Cholesterol 423, Sodium 2962.4, Carbohydrate 543.2, Fiber 13.4, Sugar 212, Protein 48.2
Tips:
- Use ripe bananas: Overripe bananas not only add natural sweetness to the bread but also enhance its texture, making it moist and tender.
- Toast the coconut: Toasting coconut enhances its flavor and aroma. Spread the coconut flakes on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
- Don't overmix the batter: Overmixing the batter can result in a tough and dense bread. Mix just until the ingredients are combined, avoiding overdevelopment of the gluten in the flour.
- Use a toothpick to check for doneness: Insert a toothpick into the center of the bread. If it comes out clean, the bread is done. If it comes out with wet batter attached, bake for a few more minutes and check again.
Conclusion:
This delectable Banana Nut Pina Colada Bread is an explosion of tropical flavors and textures. With its moist and tender crumb, sweet banana and pineapple chunks, crunchy toasted coconut, and a hint of nutty goodness from the walnuts, this bread is a true delight. Whether you enjoy it as a breakfast treat, afternoon snack, or dessert, this Pina Colada-inspired bread is sure to transport you to a tropical paradise with every bite.
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