Coconut and banana recipes.?

I randomly happen to have a bunch of over-ripe bananas, as well as the contents (flesh and milk) of one coconut.





Any recipe suggestions?Coconut and banana recipes.?
make a banana cake with frosting flavored with reduced coconut milk and coat with toasted coconut.Coconut and banana recipes.?
Since I started writing this, someone already suggested banana cake, but feel free to use the coconut/yogurt topping... it's delicious!





Anyway.............





Banana cake!








125g butter, softened


1 1/2 cups sugar


3 very ripe, mashed bananas (a little more than a cup)


1 teaspoon natural vanilla essence


2 large eggs


1/2 cup milk/coconut milk mix (pour the coconut milk into a measuring cup and top up with regular milk)


1 1/2 cups flour


1 1/2 teaspoons baking powder


1/2 teaspoon bicarbonate of soda


Flesh of one coconut, shredded


Pinch of salt


1 cup natural (unsweetened) yogurt


Icing sugar (AKA confectioner's sugar, powdered sugar) to dust





Preheat oven to 160 degrees Celsius fan-forced. If you don't have a fan-forced oven, preheat the oven to 180 degrees Celsius. Grease and line a 22cm cake tin.





Place butter, sugar, banana, vanilla, eggs and half the shredded coconut in a food processor.


Process for about 2 minutes. Scrape down sides of processor. Add milk/coconut mixture and pulse to combine.





Sift flour, salt and bicarbonate of soda together into a large bowl. Pour banana mixture into bowl and mix until just combined. If it seems to dry, add a dash more milk, add a bit more flour if it seems too wet.





Pour mixture into prepared tin.





Bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean.





Turn onto a wire rack and leave to cool.





While the cake cools, mix the remaining coconut with the yogurt.





Sprinkle the top of the cake with icing sugar, then slice and serve with a big spoonful of the yogurt mixture.











Hope you like it! If you prefer, the cake can be served warm (of course) and if you have a sweet tooth, you could use vanilla yogurt or whipped cream instead of natural yogurt, or add a little more of the icing sugar to that mix.
Best Ever Banana Cake With Cream Cheese Frosting








1 1/2 cups bananas, mashed, ripe


2 teaspoons lemon juice


3 cups flour


1 1/2 teaspoons baking soda


1/4 teaspoon salt


3/4 cup butter, softened


2 1/8 cups sugar


3 large eggs


2 teaspoons vanilla


1 1/2 cups buttermilk





1/2 cup butter, softened


1 (8 ounce) package cream cheese, softened


1 teaspoon vanilla


3 1/2 cups icing sugar





Preheat oven to 275掳.


2Grease and flour a 9 x 13 pan.


3In a small bowl, mix mashed banana with the lemon juice; set aside.


4In a medium bowl, mix flour, baking soda and salt; set aside.


5In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.


6Beat in eggs, one at a time, then stir in 2 tsp vanilla.


7Beat in the flour mixture alternately with the buttermilk.


8Stir in banana mixture.


9Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.


10Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.


11For the frosting, cream the butter and cream cheese until smooth.


12Beat in 1 teaspoon vanilla.


13Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.


14Spread on cooled cake.


15Sprinkle chopped walnuts over top of the frosting, if desired.
****Coconut Pudding


4 large eggs yolks


1/2 cup firmly packed brown sugar


Pinch ground nutmeg


1 tablespoon vanilla extract


2 tablespoons rum (or 1 teaspoon rum extract)


1 cup milk


1 cup coconut milk*


5 tablespoons butter, melted


2 cups grated fresh coconut


2 cups fresh bread crumbs


4 large egg whites


1/4 teaspoon cream of tartar


6 tablespoons granulated sugar


1/2 teaspoon vanilla extract


Preheat the oven to 350*F (175*C). Generously butter a 13 x 9 x 2-inch baking dish.In a large mixing bowl, whisk egg yolks, sugar, nutmeg, 1 tablespoon vanilla, and rum (or extract) together. Whisk in the milk and coconut milk. Add the butter, fresh coconut and bread crumbs, mixing well. Pour the mixture into the prepared baking pan.


Bake for 1 hour. Remove pudding from the oven and cool for 10 minutes.Increase oven temperature to 450*F (130*C). With electric mixer, beat egg whites with the cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until it is glossy and stiff peaks form. Add 1/2 teaspoon vanilla, mixing well. Do Not Under Beat.Spread the meringue over the top of the pudding evenly. Return to the oven and bake for 2 to 3 minutes or until meringue turns golden brown.


----NOTE----This is not the thin liquid found inside a fresh coconut. Coconut milk is made by combining equal parts water and shredded fresh or desiccated coconut meat and simmering until foamy. The mixture is then strained through cheesecloth, squeezing as much of the liquid as possible from the coconut meat. But don't fret, canned coconut milk is readily available at most supermarkets.


*****Coconut Pie


1/2 cup sugar


1/2 cup butter


1/2 teaspoon nutmeg


1 whole egg and 2 egg yolks


2 cups grated coconut


3/4 teaspoon vanilla


3/4 cup milk


9-inch unbaked pie shell


-----Meringue---


2 egg whites


1 tablespoon lime juice


1/4 cup sugar


1/4 teaspoon vanilla


Place 1 whole egg and 2 egg yolks in a medium mixing bowl; beat. Place 2 egg whites in another bowl and set aside for meringue.


Cream sugar, butter, and nutmeg in a large mixing bowl. Add coconut to the beaten eggs along with vanilla and milk; add to creamed mixture. Mix well and pour into the unbaked pie shell. Bake at 425掳 for 10 minutes; reduce heat to 350掳 and bake 30 to 40 minutes longer, or until firm in center. Top with meringue and brown lightly at 350掳 for 15 minutes.


----To make meringue, beat the two egg whites until they form soft peaks. Gradually beat in the 1/4 cup sugar. Fold in lime juice and 1/4 teaspoon vanilla. Beat until stiff and spread on the pie.


****Chicken Poached in Coconut Curry


http://homecooking.about.com/od/chickenr鈥?/a>


*****Coconut Macadamia Shortbread


http://homecooking.about.com/od/cookiere鈥?/a>


*****Coconut Banana Cream Pie


http://southernfood.about.com/od/bananap鈥?/a>


*****Banana sticky rice w/cinnamon coconut sauce


http://www.opensourcefood.com/people/wil鈥?/a>


****Coconut Tres Leches Cake with Caramelized Bananas


http://www.epicurious.com/recipes/food/v鈥?/a>


*****Hot Bananas in Coconut Milk---Coconut milk lends a sweet flavor to bananas in this quick and easy recipe.


2 large bananas


1 cup coconut milk


2 tablespoons granulated sugar


1/4 teaspoon ground cinnamon


Peel the bananas and cut into bite-sized pieces.In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.Add the bananas. Bring back to a boil, then turn down the heat and simmer for 3 - 5 minutes, until the bananas are tender but not mushy. Serve hot, sprinkling extra cinnamon on top if desired.


*****http://www.epicurious.com/tools/searchre鈥?/a>


*****Bananas With Cinnamon Coconut Sauce---Coconut milk, cream and cinnamon make a rich topping for steamed bananas.


4 bananas


1/2 cup coconut cream*


1 1/2 cups coconut milk


1/2 teaspoons cinnamon, or to taste


2 tablespoons sugar


1 tablespoon cornstarch mixed in 3 tablespoons coconut milk


Mint leaves


Peel the bananas and cut into quarters. Steam the bananas in a covered steamer over a wok filled with boiling water.Bring the coconut cream and coconut milk to a boil. Stir in the cinnamon and sugar. Give the cornstarch and coconut milk mixture a quick re-stir. Add to the saucepan, stirring quickly to thicken.Place the steamed banana pieces in individual serving dishes and pour the sauce over. Garnish with mint leaves and Asian fruit slices, as desired.


----NOTE---Made without water, coconut cream is a thicker version of coconut milk.Canned coconut cream is found in most supermarkets. If unavailable, use light cream as a substitute.


******Roast Banana-Pumpkin Breakfast Bread


http://www.101cookbooks.com/archives/000鈥?/a>


*****http://www.bananarecipes.us/





ENJOY :-)
The bananas are obvious: Banana bread. This is what came up first on a Google search. I cannot attest to its goodness, as I googled it three seconds ago. http://www.elise.com/recipes/archives/00鈥?/a>





As for the coconut, I have no idea. Grate the flesh into shavings and use it to make a coating for that banana bread?