Additional recipes

Heat about 1 inch of salad (or part salad and part olive) oil in a large frying pan.
Peel and split 3 large, green-tipped bananas lengthwise. Then cut each piece in half and dip in lemon juice.
Separate 4 eggs. Beat the egg yolks until thick and light. Then add 1/4 cup flour and 1/2 teaspoon salt.
Beat the egg whites until stiff, but not dry, and fold into yolk mixture.
Drop the drained banana pieces one at a time into the batter. Pick up with a spoon and slide into the hot oil.
Cook over medium heat, turning almost at once, until brown on both sides. Drain on paper towels.

Preheat oven to 350^∘ F.
In a food processor cream 1/2 cup soft tofu, 3/4 cup honey, 1/4 cup sunflower or safflower oil, 1 teaspoon vanilla extract, egg substitute for 1 egg, and 1 cup mashed ripe banana.
In a bowl combine 2 cups whole wheat pastry flour, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda.
Add to food processor along with a dash salt and process until creamy. Pulse in 1 tablespoon poppy seeds.
Pour into an oiled 9 x 5 x 3-inch loaf pan. Bake for 30 to 35 minutes, or until toothpick inserted in center of bread comes out clean. Cool on a wire rack for 30 minutes before removing from pan.
Thanks to Tim D. Culey, Baton Rouge, La. (tsculey@bigfoot.com).

Place 6 corn or whole wheat flour tortillas flat.
Sprinkle with 6 ounces grated low-fat Jack or cheddar cheese, 2 tablespoons chopped fresh cilantro or parsley, 1/2 pound shredded roasted turkey or chicken meat, 2 seeded and minced jalapeño peppers, 1 cup alfalfa sprouts, and 2 medium bananas, sliced into thin circles.
Place 6 tortillas on top and press firmly.
Place on a lightly oiled cookie sheet; cover with another cookie sheet of similar size. Bake in a pre-heated 350^∘ F oven for 15 minutes until soft and melted. Cut into wedges and serve with hot sauce and salad.
Thanks to Chiquita Bananas. See http://www.jaetzel.de/tim/chiquit.htm.