Additional recipes

Preheat oven to 375^∘ F.
Select a 6-cup soufflé dish or other mold and grease it liberally with 1 tablespoon butter.
Place 6 eggs, 1/2 cup cream, juice of 1/2 lemon, 1 tablespoon kirsch, and 1/4 cup sugar in blender. Blend until the batter is smooth.
Peel 2 large bananas, removing any fibers and break into chunks. With blender running, add the chunks one at a time.
Break 11 ounces cream cheese into chunks and add them to the blender.
When all the ingredients are thoroughly mixed, run the blender at high speed for a few seconds.
Pour batter into prepared dish and place it in the hot oven. Bake 45–50 minutes until the top is lightly browned and puffy. You may quit when the center is still a bit soft or continue baking until the center is firm.
Serve at once. A whipped cream flavored with Grand Marnier makes a nice topping.

Melt 2 tablespoons butter in saucepan and cook 2 tablespoons minced onion in it for 2–3 minutes.
Mix 1 tablespoon curry powder, 1 teaspoon salt, 1/4 cup flour, and a dash of cayenne pepper with a little milk to make a paste.
Add paste to onion, cooking gently for 10 minutes. Add balance of 2 cups milk slowly, stirring until it boils.
Slice 7 small green bananas, and cook gently in the sauce until tender.
Serve as a vegetable in a ring of hot cooked rice.
From Everyday BANANA Recipes, Banana Distributing Co., New Orleans, published by Bauerlein, Inc. New Orleans, 1927.

Heat oven to 350^∘ F. Grease and flour 10-inch tube (Bundt) pan.
In medium bowl, combine 1/2 cup flour, 1 cup cocnut, 1 cup rolled oats, 3/4 cup firmly packed brown sugar, and 1/2 cup chopped pecans. Mix well.
Using fork or pastry blender, cut in 1/2 cup margarine until mixture is crumbly. Set aside.
In a large bowl, combine 1 1/2 cups sliced very ripe bananas, 1/2 cup sour cream, and 4 eggs; blend until smooth.
Add 1 package yellow cake mix, Pillsbury Most Supreme is recommended. Beat 2 minutes at high speed.
Spread 1/3 of batter in tube pan, sprinkle with 1/3 of coconut mixture. Repeat layers twice more using remaining batter and coconut mixture, ending with coconut mixture.
Bake at 350^∘ F for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely.
HIGH ALTITUDE — above 3500 Feet: Add 3 tablespoons flour to dry cake mix. Bake at 375^∘ F for 45 to 55 minutes.

Sift together 2 cups flour, 1 teaspoon salt, and 3 teaspoon baking powder.
Add 4 tablespoons softened butter, mix well, add 3/4 cup milk, and stir only until dampened.
Roll to 1/2 inch thickness, cut into cookies about 2 inches in diameter, and place on greased cookie sheet.
Slice 2 bananas in 1/2 inch thicknesses and dip pieces in 2 tablespoons lemon juice and then in 2 tablespoons sugar. Place a slice on each cookie, pressing it down.
Bake in a 425^∘ F oven for 12 minutes or until golden brown.
Thanks to Ruth Mulvey and Luisa Alvarez Good Food from Mexico.

Slice 2 large bananas into 1/4-inch rounds. Combine with 21 2 cups diced rhubarb, 2 tablespoon sugar, 1/4 teaspoon cinnamon, and a generous dash nutmeg. Spoon the mixture into a well-greased 9-inch pie plate or shallow baking dish (preferably glass or ceramic).
In a medium bowl, combine 1/2 cup white or whole-wheat pastry flour, 1/2 cup graham cracker crumbs, 11 2 teaspoons baking powder. With a pastry blender or two knives worked in a crisscross fashion, cut in 1/4 cup butter until the mixture is crumbly.
Combine 1 egg lightly beaten with 1/4 cup milk and stir into the flour mixture. Spoon the batter as evenly as possible over the fruit mixture. Sprinkle with 2 tablespoons sugar.
Bake in a pre-heated 400^∘ F oven for 25–30 minutes.
Thanks to Jane Brody’s Good Food Book.