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.

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.