Best 5 Kahlua Banana Bread Recipes

KAHLUA BANANA BREAD RECIPE - (4.3/5)

Steps:

• Preheat the oven to 350 degrees F. Spray a standard 9X5 inch loaf pan with nonstick baking spray. Set aside. Place the granulated sugar and softened butter in the bowl of an electric mixer. Beat on high to cream, until the mixture is light and fluffy. Then scrape the bowl and mix in the bananas and eggs. With the mixer on low, slowly add the flour, salt, baking soda, and baking powder. Then scrape the bowl again and mix in the shredded coconut. Scoop the batter into the loaf pan. Bake for 45-60 minutes, until a wooden skewer inserted deep into the center comes out clean. Allow the banana bread loaf to cool in the pan for 10 minutes. Then flip it out onto a cooling rack set over a piece of wax paper. While the loaf is cooling in the pan, whisk the powdered sugar and Kahlua together until very smooth. Once you've flipped the loaf out of the pan, poke holes in the the top of the loaf with a wooden skewer to let the Kahlua glaze seep down inside. Then pour the glaze over the top of the loaf. You can use the wax paper to pour the drippings back over the loaf for an extra glaze coating, if you like. Allow the glaze to dry before cutting.

THE BEST BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
• Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
• Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

KAHLUA CHOCOLATE BREAD PUDDING

Steps:

• In a medium bowl, combine all the ingredients for the pecan streusel and toss together with your fingertips until crumbly and evenly blended. Refrigerate until needed.
• Butter an 8 x 13inch glass loaf pan and dredge it with sugar.
• In the top of a double boiler, melt chocolate over simmering water. Add the brown sugar and cream, whisk until smooth and remove from heat. Cool for 10 minutes.
• Preheat the oven to 325 degrees. In a very large bowl, whisk together thoroughly the eggs, egg yolks, sugar, and vanilla. Stir 1/4 cup of this custard mixture into the chocolate to temper it, then add all of the chocolate mixture back into the custard. Add the bread cubes to the bowl, toss until they are evenly coated, and let sit in the refrigerator for 20 minutes. Pour into prepared loaf pan and place in a larger pan. Fill the larger pan with boiling water to come halfway up the sides of the loaf pan. Top with pecan streusel and bake for about 2 hours, until center feels slightly firm. While cooking, make the Kahlua sauce.
• In the top of a double boiler, melt the butter and then add the Kahlua and sugar. Whisk until sugar is dissolved. Whisk 1 tablespoon of the Kahlua mixture into the egg to temper it, then return the whole mixture to the double boiler and cook, stirring constantly, over simmering water until slightly thickened. Strain into a warmed pitcher and cover with foil to keep warm.
• Slice the warm pudding and serve with a pool of the warm Kahlua sauce on one side of the plate and a spoonful of whipped cream on the other.

TROPICAL KAHLUA NUT BREAD

Steps:

• 1. Preheat oven to 375^. Grease well bottoms and corners (not sides) of 2 loaf pans (5x8-inches). Set aside.
• 2. Using an electric mixer, cream shortening and sugars. Add eggs, one at a time beating well after each addition.
• 3. Add pineapple and juice, and mashed banana, mix well.
• 4. Next, add the Kahlua and cream; mix well to combine.
• 5. Add 1 cup of the flour and mix to blend. In the second cup of flour add the baking powder and baking soda, stir to blend slightly. Add to batter; mix to blend well.
• 6. Mix in the vanilla and coconut extracts; blend.
• 7. Remove bowl from mixer and fold in the coconut and the nuts until combined.
• 8. Pour evenly into the prepared pans.
• 9. Bake in 375^ oven for 25 minutes. Turn pans around.
• 10. Then turn oven to 350^ and bake for 20 more minutes or until tested done with a wooden toothpick. Let cool in pan for 5 minutes.
• 11. Then remove by running a table knife around edges and turn oven in your oven mitt hand and tap bottom of loaf out and place on wire rack to cool.
• 12. If desired, make a drizzle of orange juice and powdered sugar for the top and decorate with maraschino cherry halves.

KAHLUA BANANA BRUNCH CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 10 inch tube pan well.
• Cream butter and sugar until fluffy.
• Beat in flour, 1/2 cup at a time.
• ,with remaining ingredients except coconut and nuts.
• Beat on low speed until mixture is well blended.
• On medium speed, beat 2 minutes scraping bowl as you beat.
• Turn into prepared pan.
• Bake 45 to 50 minutes or until golden brown.
• Remove from oven and let stand 10 minutes.
• Invert on cake rack and cool.
• When fully cooled dust with confectioner's sugar if desired.