Additional recipes

Combine 1 cup mashed ripe bananas, 2 tablespoons orange juice, 1/4 cup shredded coconut, 3 tablespoons brown sugar, a few grains salt, and 1/8 teaspoon grated orange rind.
Whip until stiff 1 cup heavy cream.
Fold whipped cream into fruit mixture and turn into freezing tray. Freeze rapidly without stirring until firm.

Combine in a small saucepan 1/4 cup orange juice and 1/2 teaspoon cornstarch. Cook and stir over medium heat until boiling.
Add 1/4 cup orange juice, 1 1/2 teaspoons honey, and 1 1/2 teaspoons chopped crystallized ginger and cook, stirring, until thoroughly heated.
Place 2 peeled, green-tipped bananas in a shallow baking dish and cover with sauce.
Bake at 350deg about 15 minutes or until the bananas are tender (but not soft), basting with the sauce several times.

Blend together in a large bowl 12 3 cups sifted all-purpose flour, 3/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground coriander.
Mix in 1 cup chopped unblanched almonds and set aside.
Melt 1/3 cup shortening and set aside to cool.
Mix until well blended 1 large well-beaten egg, 1/4 cup buttermilk, and 1 teaspoon vanilla extract.
Blend in 11 4 cups mashed ripe bananas and the shortening.
Make a well in center of dry ingredients and add banana mixture all at one time. Stir only enough to moisten dry ingredients.
Turn into greased 9 × 5 × 3-inch loaf pan and spread to corners.
Bake at 350^∘ F about 1 hour or until a wooden pick comes out clean when inserted in center of bread. Immediately remove from pan and set on rack to cool.