THE ANNA BANANA RECIPE | ALLRECIPES
This is an absolutely divine thickshake cocktail that is a heavenly tropical delight!
Provided by Anna T
Categories Drink Recipes Cocktail Recipes Rum Drinks Recipes
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- In the container of a blender, combine the banana liqueur, coconut rum, peach schnapps, vanilla ice cream and vanilla extract. Cover and blend until smooth. Serve in coconuts for fun!
Nutrition Facts : Calories 796.9 calories, CarbohydrateContent 94.4 g, CholesterolContent 87.1 mg, FatContent 22.1 g, FiberContent 1.4 g, ProteinContent 7 g, SaturatedFatContent 13.5 g, SodiumContent 173.5 mg, SugarContent 80.4 g
BANANA ANNA RECIPE | ALLRECIPES
A sweet, healthy, easy way to make a banana smoothie. You can substitute soy milk if you like.
Provided by ACHNACH
Categories Breakfast and Brunch Drinks
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 serving
Number Of Ingredients 4
Steps:
- In a blender combine banana, milk, honey and nutmeg. Blend until smooth.
Nutrition Facts : Calories 355.8 calories, CarbohydrateContent 61.8 g, CholesterolContent 29.3 mg, FatContent 7.9 g, FiberContent 3.3 g, ProteinContent 13.5 g, SaturatedFatContent 4.9 g, SodiumContent 152.2 mg, SugarContent 49 g
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Reviews 4.6
Total Time 1 hours 20 minutes
Category Bread, Quick Bread Recipes, Fruit Bread Recipes, Banana Bread
Calories 228.9 calories per serving
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
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Reviews 4.6
Total Time 1 hours 20 minutes
Category Bread, Quick Bread Recipes, Fruit Bread Recipes, Banana Bread
Calories 228.9 calories per serving
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
BANANA BREAD RECIPE -
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Reviews 4.5
Total Time 2 hours 30 minutes
Calories 70 per serving
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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