Additional recipes

Preheat 1/2 cup vegetable oil in a heavy sauce pan over medium-high heat.
Dredge 8 filets of sole or flounder lightly in flour.
Sautée until golden brown, about 3 minutes each side. Remove to warm platter.
Pour off excess oil and wipe down sauce pan. Place pan back on stove over high head; add 1/4 cup butter.
When foamy and just starting to brown, add 2 cups diagonally sliced bananas (1/2” slices) and 1 cup pecan halves. Toss and cook for 1 minute.
Add 1/2 cup fresh lime juice and 1 cup dry white wine (or light stock) . Cook for another 2 minutes.
Add 1/4 cup fresh herbs (mint, parsley, coriander, basil or tarragon).
Pour sauce and bananas over fish. Garnish with additional banana slices and lime wedges.
Thanks to Turbana Corporation (www.turbana.com).

Puree 3 bananas.
Whisk with 1/4 cup lemon juice, 1/4 cup mayonnaise, 1/4 cup plain yogurt, and 1/8 – 1/4 ounce taragon. Refrigerate at least 2 hours.
Cut 2 pounds cooked turkey or chicken breast into bitesize pieces.
Add 1/2 cup raisins, 3 green apples cut into pieces, and 1/2 cup chopped walnuts. Mix.
Add banana puree and mix. Cut 2 bananas into thick chunks and add. Serve chilled.
Thanks to Chiquita Bananas.

Cut 12 bananas, 1 pound dates, and 2 pounds Bermuda onions into small pieces.
Add 2/3 cup molasses, 1/2 teaspoon ground ginger, 1 teaspoon salt, 1 teaspoon allspice, 1 cup water, and 2 cups vinegar; mix well.
Turn into a large stone jar or crock, bake in a slow oven till rich brown, seal in jars while hot.

Peel and mash 2 ripe bananas.
Blend in 1/2 teaspoon vanilla extract, a few grains salt, 1/4 cup chocolate syrup, 2 teaspoons sugar, and 2 teaspoons instant powdered coffee.
Add 11 2 cups milk.
Beat with rotary beater or electric mixer until smooth and creamy. Chill.