Banana Bread	Banana Fritters	Baked Bananas	Banana Float
Banana Pie	Vegetable and Banana Bake	Banana Luncheon Cake	Banana Shortcake
Banana Toast	Banana Omelette	Baked Apple With Bananas	Plain Banana Pudding
Banana Doughnuts	French Banana Pancakes	Banana Cones	Spiced Bananas
Banana Squares	Layered Banana Pudding	Black-Bottom Banana Bars	Apricot Banana Bread
Frosted Banana Bars	Frozen Cranberry Banana Salad	South Seas Chicken and Bananas	Creamy Banana Pie
Banana Relish	Cream of Banana Soup	Banana Poppy Seed Dressing	Frozen Banana Yogurt
Deviled Bananas	Banana Bread Pudding	Cinnamon Fried Bananas

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Banana Bread

• 1-3/4 cups all-purpose flour

• 2 tablespoons baking powder

• 1/4 teaspoon soda

• 3/4 teaspoon salt

• 1/3 cup shortening

• 2/3 cups sugar

• 2 eggs

• 1 cup mashed, very ripe bananas

1. Sift flour, measure and re-sift 3 times with baking powder, soda, and salt.  Cream shortening and sugar until light and fluffy.

2. Add eggs one at a time and beat well after each addition.  Add bananas and mix.  Add flour in 4 portions and beat until smooth after each portion.

3. Turn into well-greased pan (8x4x2-1/2 inches) and bake in moderate oven (350 degrees F) for 50 minutes or until bread tests done.  Cool on rack before slicing.

Yield:  Makes 1 loaf

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Banana Pie

• 1 cup milk

• 2/3 cup sugar

• 6 tablespoons cornstarch

• 1 well-beaten egg

• 2 tablespoons butter

• 4 bananas, rubbed through a sieve

• 1/4 teaspoon grated nutmeg

• 1 pie plate, plain pastry

• marshmallow whip for frosting

• chopped walnuts or pecan nuts (optional)

1. In a saucepan, stir milk, sugar, and cornstarch to dissolve.  Bring to boil and cook for 5 minutes.

2. Add egg, butter, bananas, and nutmeg, beat hard to mix.  Bake in slow oven for 25 minutes.

3. Spread top of pie when cold with marshmallow whip, and then sprinkle with finely chopped nuts.

Yield:  Makes 1 pie

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Banana Toast

• 3 ripe bananas

• 1/2 teaspoon salt

• 1 tablespoon sugar

• 1 teaspoon lemon juice

• 1 tablespoon butter

• 6 slices dry toast

1. Mash bananas; mix them with salt, sugar, lemon juice, and butter.

2. Spread the mixture on toast, and place it in a hot oven (425 degrees F) for about 5 minutes.  Serve hot with cream, if desired.

Yield:  Serves 6

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Banana Doughnuts

• 5 cups all-purpose flour

• 3 teaspoons baking powder

• 1 teaspoon soda

• 2 teaspoons salt

• 1 teaspoon nutmeg

• 1/4 cup shortening

• 1 cup sugar

• 1-1/2 teaspoon vanilla

• 3 eggs, well-beaten

• 3/4 cup mashed bananas (about 2 good sized bananas)

• 1/2 cup buttermilk

• 1/2 cup flour for rolling

• deep oil for frying

1. Sift flour, measure and re-sift 3 times with baking powder, soda, salt, and nutmeg.  Cream shortening, blend in sugar, add vanilla, and eggs; beat light and fluffy.  Add combined bananas and buttermilk, and stir until well mixed.  Add flour in 3 or 4 portions, stirring thoroughly after each addition.

2. Chill before rolling.  Remove 1/4 of dough from refrigerator at a time, knead it lightly 4 or 5 times, roll to 3/8 inch thickness, and cut with floured 2-1/2 inch doughnut cutter.

3. Fry in deep oil heated to 375 degrees F until golden brown, then lift out and drain with absorbent paper.  If desired, the dough may be covered tightly and kept in refrigerator for 1 to 2 days, to be fried as needed.

Yield:  Makes about 3-1/2 dozen

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Banana Relish

• 1 dozen bananas

• 2 pounds Bermuda onions

• 2/3 cupful molasses

• 1/2 teaspoon ground sugar

• 1 pound dates

• 1/2 pint water

• 1 teaspoon salt

• 1 pint vinegar

• 1 teaspoon allspice

1. Cut bananas, dates, and onions into small pieces, add spices, vinegar, and molasses; mix well together.

2. Turn into large stone jar or crock, bake on slow oven until a rich brown, and seal in jars while hot.

Yield:  Makes 4 quarts

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Cream of Banana Soup

• 1 quart green banana pulp

• 1-1/2 quarts chicken stock

• 1 small celery stick

• 1/2 onion

• 1 carrot

• 1 small bay leaf

• 5 peppercorns

• salt to taste

• 1/4 cup flour

• 1/4 cup butter

• 1 pint cream, or milk

1. Cook banana pulp, stock, and seasonings together for about one-half hour until the mixture thickens.

2. Strain over the flour and butter which have been combined as for white sauce.  Cook until thickened.

3. Just before serving, add the milk or cream.  Heat.  Serve with a slice of lemon on each plate as a garnish.

Yield:  10 servings

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French Banana Pancakes

Pancakes:

• 1 cup all-purpose flour

• 1/4 cup confectioners sugar

• 1 cup milk

• 1 teaspoon vanilla extract

• 2 eggs

• 3 tablespoons butter or margarine, melted

• 1/4 teaspoon salt

      Stir flour and confectioners sugar into mixing bowl.  Add milk, eggs, butter, vanilla, and salt; beat until smooth.  Heat a lightly greased 6" skillet; add about 3 tablespoons batter, spreading to almost cover bottom of skillet.  Cook until lightly browned, turn and brown the other side.  Remove to a wire rack.  Repeat with remaining batter, greasing skillet as needed.

Filling:

• 1/4 cup margarine

• 1/4 cup packed brown sugar

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 cup light cream

• 5-6 firm bananas, halved length wise

• whipped cream, additional cinnamon

       Melt butter in a large skillet.  Stir in brown sugar, cinnamon, and nutmeg.  Stir in cream and cook until slightly thickened.  Add half of the bananas at a time to skillet; heat for 2-3 minutes, spooning sauce over them.  Remove from the heat.  Roll a pancake around each banana half and place on a serving platter.  Spoon sauce over pancakes.  Topped with whipped cream and a dash of cinnamon if desired.

Yield:  10-12 pancakes

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Banana Omelette

• 1 banana

• 1 small onion

• 2 eggs

• 2 rashes of bacon

1. Finely chop the onions and fry with the bacon.

2. Add the egg and the chopped banana and fry until the underside is golden.

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Vegetable and Banana Bake

• 1 courgette coriander, salt and pepper, chili powder

• 2 carrots

• 2 bananas

• 10 mushrooms

• 1 onion

• half a yellow pepper

• half a red pepper

• 1 cup water

• 4 slices bread, crumbed

1. Chop vegetables and mix together with the water and spices and place into baking dish.

2. Cover with bread crumbs and microwave on full power for 25 minutes.

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Baked Bananas

• 6 bananas

• 2 tablespoons melted butter

• 1/3 cup sugar

• 2 tablespoons lemon juice

       Remove skins from six firm bananas and cut in halves lengthwise. Put in a shallow granite pan or on an old platter. Mix butter, sugar, and lemon juice. Baste bananas with one-half the mixture. Bake twenty minutes in a slow oven, basting during baking with remaining mixture.

Yield: Serves Six

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Banana Luncheon Cake

• Pulp of 4 bananas

• 2 1/2 cups flour

• 1/2 cup butter

• 1/2 cup sugar

• 1 egg, well beaten

• 2 oz. finely chopped candied peel

• 1 teaspoon baking soda

• 1/2 cup milk

       Mix all the dry ingredients together, make a well in the center, melt the butter, add the banana pulp and egg. Mix the baking soda with the milk and add to the mixture. Bake in a well-greased tin (pan) in a very slow oven for an hour and three-quarters.

Yield: Serves four

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Baked Apple With Bananas

• 6 large-sized apples

• 1 cup corn syrup

• 1 tablespoon butter

• 1 1/2 ripe bananas

• 6 marshmallows

       Wipe, pare, and core the apples. Place in a pan and add the syrup and butter. Simmer slowly, turning the apples frequently until they are tender yet hold their shape. Remove to a casserole and insert one-quarter of a banana in each apple. Place a marshmallow on top of each apple. Pour the syrup around them and bake at 400 degrees F. until the marshmallows are puffy and brown.

Yield: Serves Six

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Banana Cones

       For each two persons use two slices sponge cake, one large or two small bananas, three level teaspoonfuls corn starch, three level tablespoonfuls sugar, one-half cup boiling water, and the grated rind and juice of half a lemon. Cut the slices of cake into rounds, and set these on serving plate. Remove the skin of the bananas, cut the pulp into cubes, pour on the boiling water, cover and let stand a moment to scald; keeping the cubes in shape. Skim the banana to the pieces of cake, piling it cone shape. Sift together the cornstarch and sugar, add a few grains of salt, pour on lemon juice and liquid in which the bananas were steamed, and stir until boiling. Let simmer ten minutes, then use to cover the bananas. Serve hot.

Yield: 2 Servings

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Deviled Bananas

• 8 ripe bananas

• 1 teaspoon chopped pickles

• 1/2 teaspoon salt

• 2 tablespoons margarine

• Few grains of red pepper or 1 dessert spoonful chopped chillies.

       Slice bananas, mix with salt, chopped pickles and red pepper or chopped chillies, and put them into hot margarine. Cook for four minutes and serve.

Yield: 8 servings

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Banana Float

• 2 ripe bananas

• 3 oranges

• 3 teaspoons lemon juice

• Enough sugar to sweeten

• 1/2 cup powdered sugar

• 1/2 teaspoon vanilla extract

• few drops almond extract

• 1 1/2 cups whipped cream

       Squeeze into each of six tall sherbet glasses the juice of half a large orange; add one-half teaspoonful lemon juice and sugar to taste. Stir until the latter is dissolved. Mash two ripe bananas with a silver fork; add a few drops of almond extract, one-half cupful powdered sugar, and one-half teaspoonful of vanilla extract. Stir in lightly one and one-half cupfuls of whipped cream. Drop two generous spoonfuls of the mixture into each glass and serve very cold. It should be eaten within a half hour of being made.

Yield: 6 servings

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Banana Fritters

• 6 bananas

• 14 strips of bacon

Batter:

• 1 cup flour

• 1 1/2 teaspoonfuls baking powder

• 3 tablespoonfuls powdered sugar

• 1/4 teaspoon salt

• 1/3 cup milk

• 1 egg

      Mix and sift dry ingredients. Add milk gradually and egg well beaten.

Fritters:

       Cut each banana into one and a half inch lengths. Roll the bananas in the batter and deep fry.

Deep Frying:

       Heat any of the oils used for deep frying, being certain that the oil is very hot. Roll the bananas in powdered sugar and again dip into the batter. Place on long wire fork, submerge in deep fryer until fritter is a very dark brown. Be sure that banana is cooked on the inside. Remove fritters, drain on brown paper. Fry bacon strips crisp in deep fryer. Drain.

Service:

       Place three or four fritters on a hot plate. Garnish with powdered sugar and serve with two crisp strips of bacon.

Yield: 1 fritter per serving

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Banana Shortcake

Preparation:

     Cream one-half cup butter and one cup sugar, stir in one beaten egg, half a cup of milk, two cups of flour and two teaspoonfuls of baking powder. Bake in two oblong or round tins. Over one cake spread a pint of whipped cream sweetened to taste, into which has been stirred one large banana sliced very thin. Lay the other over it. Serve hot.

Yield: Spread for 1 two-layered shortcake

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Plain Banana Pudding

Preparation:

       Into a quart of boiling milk stir four tablespoons of cornstarch wet with a little milk, and a quarter cupful of sugar. When it thickens, set aside to cool. When cool, stir in a scant teaspoonful of vanilla, and two or three thinly sliced ripe bananas.

Yield: 2-3 servings

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Spiced Bananas

• 3/4 cup vinegar

• 2/3 cup sugar

• 24 whole cloves

• 1 small stick cinnamon

• 3 bananas

       Boil vinegar, sugar, cloves and cinnamon until sugar is dissolved and the bubbles begin to look thick. Peel bananas, drop into the hot syrup and boil hard for two minutes. Remove from heat and cool. Bananas may be cut in smaller pieces if desired.

Yield: 6 servings

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Frozen Banana Yogurt

• 1 envelope unflavored gelatin

• 1/4 cup cold water

• 1/2 cup sugar

• 1/4 teaspoon salt

• 1 cup mashed very ripe bananas (3 medium)

• 1 tablespoon lemon juice

• 1 container (8 oz.) plain yogurt

• 2 egg whites unbeaten

       In small saucepan mix gelatin with cold water. Let stand 1 minute; stir over medium heat until gelatin is completely dissolved, about 1 minute. Stir in sugar and salt. Remove from heat; stir in bananas and lemon juice. Stir in yogurt. Pour into freezer tray or 9 x 5 x 3-inch loaf pan. Freeze until firm. Turn frozen mixture into a large bowl, add egg whites. Beat at high speed on electric mixer until smooth and fluffy, about 10 minutes. Return to pan and freeze.

Yield: 4 cups

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Cinnamon Fried Bananas

• A large, slightly green banana

• 2 level tbsp. cinnamon and sugar, mixed

• Butter

• Ice cream or cream if desired

       Slice the banana into equal slices length wise. Fry it in a pan on both sides of each slice until slightly brown. Smother butter thinly on banana. Fry further for a few minutes. Sprinkle cinnamon and sugar on while being fried. Serve when butter has been cooked in, with ice cream or cream.

Yield: 2 servings

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Banana Bread Pudding

• 4 cups cubed day-old French or sourdough bread (1 in. pieces)

• 1/4 cup butter or margarine, melted

• 3 eggs

• 2 cups milk

• 1/2 cup sugar

• 2 tsp. vanilla extract

• 1/2 tsp. ground cinnamon

• 1/2 tsp. ground nutmeg

• 1/2 tsp. salt

• 1 cup sliced firm bananas (1/4 in. pieces)

Sauce:

• 3 tbsp.butter or margarine

• 2 tbsp. sugar

• 1 tbsp. cornstarch

• 3/4 cup milk

• 1/4 cup light corn syrup

• 1 tsp. vanilla extract

       Place the bread cubes in a greased 2-qt. casserole; Pour butter over and toss to coat. In medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg, and salt. Stir in bananas. Pour over bread cubes and stir to coat. Bake, uncovered, at 375for 40 minutes or until a knife inserted near the center comes out clean. Meanwhile, for sauce, melt butter in a small saucepan. combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from heat; stir in the vanilla. Serve warm sauce over warm pudding.

Yield: 6 servings

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Creamy Banana Pie

• 1 envelope unflavored gelatin

• 1/4 cup cold water

• 3/4 cup sugar

• 1/4 cup cornstarch

• 1/2 tsp. salt

• 2-3/4 cups milk

• 4 egg yolks, beaten

• 2 tbsp. butter or margarine

• 1 tbsp. vanilla extract

• 4 medium firm bananas

• 1 cup heavy cream, whipped

• 1 pastry shell (10 in.), baked

• Juice and grated peel of 1 lemon

• 1/2 cup apple jelly

       Soften gelatin in cold water; set aside. In a saucepan, combine sugar, cornstarch, and salt. Blend in the milk and egg yolks; cook over low heat, stirring constantly, until thickened and bubbly, about 20-25 minutes. Remove from heat; stir in the softened gelatin until dissolved. Stir in the butter and vanilla. Cover the surface of custard with plastic wrap and chill until no longer warm. Slice 3 bananas; fold into custard with whipped cream. Spoon into pie shell. Chill until set, about 4-5 hrs. Shortly before serving time, place lemon juice in a small bowl and slice the remaining banana into it. Melt jelly in a saucepan over low heat. Drain banana; pat dry and arrange on top of pie. Brush banana with the jelly. Sprinkle with lemon peel. Serve immediately.

Yield: 8 servings

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Frozen Cranberry Banana Salad

• 1 can (20 oz.) pineapple tidbits

• 5 medium firm bananas, halved lengthwise and sliced

• 1 can (16 oz.) whole-berry cranberry sauce

• 1/2 cup sugar

• 1 carton (12 oz.) frozen whipped topping, thawed

• 1/2 cup chopped walnuts

       Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the juice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping, and nuts. Pour into a 13-in. x 9-in. x 2-in. dish. Freeze until solid. Remove from the freezer 15 minutes before cutting.

Yield: 12-16 servings

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Banana Poppy Seed Dressing

• 1 ripe banana

• 1 cup (8 oz.) sour cream

• 1/4 cup sugar

• 1 tbsp. poppy seeds

• 1 tbsp. lemon juice

• 1 tsp. dry mustard

• 3/4 tsp. salt

• Salad greens

• Orange and grapefruit sections

       In a small bowl, finely mash banana. Add sour cream, sugar, poppy seeds, lemon juice, mustard, and salt. Chill for at least 30 minutes. Arrange salad greens and fruit on a platter or individual salad plates. Serve with dressing.

Yield: 1-3/4 cups

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Apricot Banana Bread

• 1/3 cup butter or margarine, softened

• 2/3 cup sugar

• 2 eggs

• 1 cup mashed ripe bananas (2-3 medium)

• 1/4 cup buttermilk

• 1-1/4 cups all-purpose flour

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 cup 100% bran cereal (not flakes)

• 3/4 cup chopped dried apricots (about 6 oz.)

• 1/2 cup chopped walnuts

       In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine bananas and buttermilk. combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with banana mixture. Stir in bran, apricots, and nuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 for 5-60 minutes or until bread tests done. Cool 10 minutes before removing from pan to a wire rack.

Yield: 1 loaf

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Frosted Banana Bars

• 1/2 cup butter or margarine, softened

• 2 cups sugar

• 3 eggs

• 1-1/2 cups mashed ripe bananas (about 3 medium)

• 1 tsp. vanilla extract

• 2 cups all-purpose flour

• 1 tsp. baking soda

• Pinch of salt

Frosting:

• 1/2 cup butter or margarine, softened

• 1 package (8 oz.) cream cheese, softened

• 4 cups confectioners' sugar

• 2 tsp. vanilla extract

       In a mixing bowl, cream butter and sugar. Beat in eggs, bananas, and vanilla. Combine the flour, baking soda, and salt; add to creamed mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 for 25 minutes or until bars test done. Cool. For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioners' sugar and vanilla; beat well. Spread over bars.

Yield: 3 dozen

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Banana Squares

• 2 eggs, separated

• 2/3 cup shortening

• 1-1/2 cups sugar

• 1 cup mashed ripe bananas (2-3 medium)

• 1-1/2 cups all-purpose flour

• 1 tsp. baking soda

• 1/4 cup sour milk*

• 1/2 tsp. vanilla extract

• 1/2 cup chopped walnuts, optional

• Whipped cream and sliced bananas, optional

*To sour milk, place 1 tsp. white vinegar in a measuring cup. Add enough milk to equal 1/4 cup.

       In a small mixing bowl, beat egg whites until soft peaks form; set aside. In a large mixing bowl, cream shortening and sugar. Beat in egg yolks; mix well. Add bananas. Combine flour and baking soda; add to creamed mixture alternately with milk., beating well after each addition. Add vanilla. Fold in egg whites. Fold in nuts if desired. Pour into a greased 13-in. x 9-in. x 2-in. bake at 350 for 45-50 minutes. Cool on a wire rack. If desired, garnish with a dollop of whipped cream, and a few banana slices.

Yield: 12-16 servings

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South Seas Chicken and Bananas

• 1/4 cup lemon juice

• 1 can (14 oz.) sweetened condensed milk

• 1/3 cup milk

• 1/2 cup flaked coconut

• 1/8 tsp. ground cardamom

• 6 very firm bananas, halved lengthwise

• 3 cups cornflake crumbs

• 5-6 pounds chicken pieces

• 3/4 cup butter or margerine, melted, divided

• Sliced kiwifruit and starfruit, optional

       In a food processor or blender, blend the lemon juice, condensed milk, milk, coconut, and cardamom until smooth. Pour into a bowl. Dip bananas into milk mixture; roll in cornflakes and set aside. Dip chicken into remaining milk mixture; roll in the remaining cornflakes and place in two greased 13-in. x 9-in. x 2-in. baking pans. Drizzle with 1/2 cup of the melted butter. Bake, uncovered, at 350 for 1 hour. Arrange bananas over the chicken. Drizzle with remaining butter. Bake 15 minutes longer or until chicken juices run clear. Garnish with kiwi and starfruit if desired.

Yield: 6-8 servings

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Layered Banana Pudding

• 1/3 cup all-purpose flour

• 2/3 packed brown sugar

• 2 cups milk

• 2 egg yolks, beaten

• 2 tbsp. butter or margerine

• 1 tsp. vanilla extract

• 1 cup heavy cream, whipped

• 4-6 firm bananas, sliced

• Chopped walnuts, optional

       In a medium saucepan, combine the flour and brown sugar; stir in milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Remove from the heat. Gradually, stir about 1 cup hot mizture into egg yolks. Return all to the saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Rmove from the heat; stir in butter and vanilla. Cool to room temperature, stirring occasionally. Fold in the whipped cream. Layer a third ot the pudding in a 2-qt. glass bowl; top with half of the bananas. Repeat layers. Top with remaining pudding. Sprinkle with nuts if desired. Cover and chill at least 1 hour before serving.

Yield: 8 servings

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Black-Bottom Banana Bars

• 1/2 cup butter or margerine, softened

• 1 cup sugar

• 1 egg

• 1 tsp. vanilla extract

• 1-1/2 cups mashed rip bananas (about 3 medium)

• 1-1/2 cups all purpose flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1/2 tsp. salt

• 1/4 cup baking cocoa

       In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in the bananas. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture and mix well. Divide batter in half. Add cocoa to half; spread into a greased 13-in. x 9-in. x 2-in. baking pan. Spoon remaining batter on top and swirl with a knife. Bake at 350 for 25 minutes or until the bars test done. Cool.

Yield: 2-1/2 to 3 dozen

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