Banana Daiquiri Cake Recipes

Steps:

• Combine banana, light rum, lime juice, triple sec, and sugar in a blender; puree until smooth. Add ice cubes and blend on highest setting until slushy, 15 to 20 seconds. Pour into a glass and serve.

Steps:

• Into a blender add 1 banana, 1/2 cup coconut milk, 1/2 of the lime juice, 1/4 cup of the sugar, and 3 cups of ice and add 2 ounces of rum if desired. Blend until smooth, about 1 minute. Pour into 2 tall glasses, and repeat for 2 more drinks.

Steps:

• Put the rum, banana liqueur, lime juice, banana and ice in a blender suitable for crushing ice, and blitz until smooth.
• Pour the drink into a hurricane or other tall glass, and garnish with banana slices or chips, lime wedges or cocktail cherries, if you like (we skewered two cocktail cherries and a lime wedge on a cocktail stick).

Steps:

• Preheat the oven to 325°F. Lightly oil two 9-inch cake pans with canola oil spray and lightly dust with flour. Line a cupcake pan with 6 paper liners and fill any empty cups half full of water to prevent scorching.
• In a large bowl, using an electric mixer on medium speed, cream the agave nectar, canola oil, eggs, bananas, and vanilla extract.
• In a separate bowl, combine the barley flour, oat flour, baking soda, salt, cinnamon, and nutmeg. Add the flour mixture to the banana mixture and blend on low speed until just combined. Pour the batter into the prepared pans and bake the cake layers for 35 to 40 minutes, and the cupcakes for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven. Let cool in the pans for 5 to 10 minutes, then cool completely on cooling racks. Frost with the cream cheese frosting. Sprinkle some toasted coconut or walnuts over the cream cheese frosting for extra nutty flavor and texture if desired.