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Banana facts: After reading this, you'll never look at a banana in the same way again..

Research has proved that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder a banana is the number one fruit with the world's leading athletes.

But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet..

PMS: Forget the pills - eat a banana... The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

Anemia: High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia..

Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.

Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives...

Hangovers: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

Heartburn: Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness

Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

Nerves: Bananas are high in B vitamins that help calm the nervous system.

Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan.

Smoking & Tobacco Use: Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.

Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

Warts: Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around So maybe its time to change that well-known phrase so that we say, "A banana a day keeps the doctor away!"

PS: Bananas must be the reason monkeys are so happy all the time! One more thought - want a quick shine on your shoes?? Take the INSIDE of the banana skin, and rub directly on the shoe...polish with dry cloth. Amazing fruit !!!

Buy 1 Colgate Wisp 16 count item get 1 free at drugstore.com. While supplies last.

Chances are you can sing or at least hum a few bars of the Chiquita jingle. The "Chiquita Banana" song first hit the air waves in 1944 when Miss Chiquita made her debut. It was written to help teach Americans how to ripen and use bananas, which were at the time an exotic tropical fruit. At its peak, the jingle was played 376 times a day on radio stations across the United States. It was one of the most successful commercial jingles of all time.

The song was created by a BBDO advertising agency team lead by Robert Foreman. Foreman and his staff developed the jingle using office talent, an old piano and a box of paper clips shaken to simulate maracas. Garth Montgomery wrote the lyrics and co-worker Len MacKenzie provided the music. The singer in the original 1944 recording was Patti Clayton, the first in a long line of Miss Chiquita's.

Today, it's still the "top banana" in jingles.

"I'm Chiquita banana and I've come to say - Bananas have to ripen in a certain way- When they are fleck'd with brown and have a golden hue - Bananas taste the best and are best for you - You can put them in a salad - You can put them in a pie-aye - Any way you want to eat them - It's impossible to beat them - But, bananas like the climate of the very, very tropical equator - So you should never put bananas in the refrigerator."

http://www.chiquitabrands.com/content/origjingle.wav

Source: Chiquita Brands.com

The Banana Split, America's classic dessert, became popular in the 1920s. Its first appearance in Pennsylvania in 1904 consisted of a banana split in half, lengthwise, two or three scoops of ice cream, a generous serving of chocolate sauce and strawberry sauce, and the traditional maraschino cherry on the top.

A popular dish in the Caribbean features banana fritters flavored with rum, a dish that consists of chunks of bananas dipped in flour, then into a rich batter. They are deep-fried in hot oil until golden and then sprinkled with powdered sugar.

Panchamrutham, confections that are spiced and sweetened with honey, are a favorite in India. Other favorites of India include Sweet Banana Lassi, a sweet cooling beverage made of yoghurt and banana, and a sweet yoghurt cheese made with banana, pistachios and almonds, and spiced with cardamom.

Brazilians make a dessert with mashed bananas mixed with brown sugar, grated ginger, and cinnamon or cloves. This mixture is slowly cooked over low heat until it thickens. When cool, it is molded into a roll, then sliced and served cold.

USDA statistics show each US resident consuming over 25 pounds of bananas per year. Can't help but wonder if this is true for a2z subscribers?????


HELPFUL HINTS

For a minor burn, spread mashed banana over the spot for a cooling effect.

Eat a banana to dislodge a pill stuck in your throat. The soft bulk of the fruit will move it along.

Peel a banana from the bottom and you won't have to pick the little "stringy things" off of it. That's how the primates do it.

For smooth wrinkle-free skin, try an occasional banana mask. Mash half a ripe banana and mix with one teaspoon of honey and two teaspoons of cream or milk. Apply and leave on till dry, then wash off with cold water. This is excellent for dry skins. Older women who have oily skins may use only the mashed banana, without the addition of honey or cream

You can freeze bananas, unpeeled, sealed in an airtight container or freezer bag. Simply thaw before mashing for use in banana cakes or muffins.

Banana skins will not turn black if they are wrapped in a wet cloth and kept in the fridge - true or false?

Buy a long utility hook and screw it underneath one of your kitchen cabinets. Hang your bananas on it.

To ripen avocado's faster, place in a brown paper bag with a banana and keep at room temperature.

Poets Love Bananas
by Charles G. Lang

Nana Banana from Texarcana

How she loves bananas.
Not too ripe and not to green
But somewhere in-between.
I need potassium you see
She always says to me.
Bananas are the important treat
That makes my diet more complete.
Zucchini bread, candy in a bag
Pleases someone of every age.
But not my Nana
For her bananas are the best.
What can you do with them?
Bake them, fry them, eat them raw,
Make a mild shake nice and tall.
But what do you think is the mostest fun?
Banana splits, Yum Yum.


Even Singer/Songwriters Love Bananas – I think

Ana bana, mo-mana, banana fana. fo fana,
me mi mo mana.....ana!

Written by singer Shirley Ellis

APPLE BANANA BREAD

1/2 cup butter softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
3 tablespoons sour cream
1 banana, mashed
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 apples cored and chopped
1/2 cup chopped walnuts

Preheat oven to 350 degs. Cream butter and sugars and beat in egg. Stir in sour cream, banana and vanilla. In separate bowl combine flour baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake 1 hour.


TWINKIE DESSERT

Thank you, Herbert

10 Twinkies sliced in half
1 large instant vanilla pudding
4-5 large bananas, sliced
1 large box frozen strawberries, thawed
1 large Cool Whip

Prepare pudding, then add remaining ingredients to the mix. Pour over halved Twinkies and chill overnight.


BANANA CARIBBEAN

4 medium bananas
1/4 cup packed brown sugar
1/2 cup fresh orange juice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup sweet sherry
1 (8 ounce) can pineapple chunks, drained
1/4 cup flaked coconut, toasted
1 tablespoon butter
2 tablespoons light rum

Peel bananas and split in half lengthwise and crosswise. Place in a buttered 10x6x11/2" baking dish. In saucepan combine brown sugar with orange juice, nutmeg, cinnamon, sherry, pineapple and coconut. Heat and pour over bananas. Dot with butter. Bake at 450 degs for 10-15 minutes or until bananas are tender, basting once or twice. Remove from oven and sprinkle with rum. Makes 10 servings.


APPLE-BANANA NUT BREAD

Thank you, Marge

2/3 cup sugar
1/3 cup shortening, softened
2 eggs, beaten
3 tablespoons sour milk or buttermilk
1/2 cup mashed banana
1/2 cup applesauce
2 cups flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup chopped nuts

Cream sugar and shortening. Add eggs, milk, banana and apple. Sift dry ingredients. Add to banana mixture; mix well and stir in nuts. Pour into well greased 5x9 inch loaf pan. Let stand 20 minutes before baking. Bake at 350 degs. for 50-60 minutes.


BANANA DATE BREAD

Thank you, Mary

1/2 cup shortening
1 cup sugar
2 eggs, well beaten
2 cups sifted flour
1 teaspoon soda
3 medium bananas, mashed
1/4 cup chopped nuts
1/4 cup dates

Combine all ingredients, mix well. Pour into greased 6x9 inch loaf pan. Bake at 350 degs for 45 minutes.


BANANA SPLIT SALAD

Salad greens
1 carton (16 ounce) cottage cheese
1 banana
Lemon Juice
Nuts, finely chopped
Honeydew melon
Cantaloupe
Watermelon balls
Green grapes
Bing cherries
Fresh mint
1 carton (8 ounce) strawberry yogurt

Arrange salad greens on serving dish. Space three mounds of cottage cheese on greens. Cut banana in half, cut each half lengthwise. Dip in lemon juice. Arrange banana at each end of serving dish, sprinkle with nuts. Cut 6 thin slices from each melon, arrange around cottage cheese along with watermelon, grapes, and cherries. Garnish with mint. Blend yogurt with fork until smooth. Serve separately to spoon over salad.


BANANA-OATMEAL COOKIES

Thank you, Raymond

1/2 cup brown sugar, firmly packed
3/4 cup salad oil
4 cups uncooked regular oats
1 3/4 cup mashed bananas
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup raisins

Beat brown sugar and oil until well blended. Add oats, bananas and salt. Stir in nuts and raisins. Drop from teaspoon onto greased baking sheet, bake at 350 degs for 25 minutes. Cool on baking sheet for 10 minutes.


BANANA PRALINE SAUCE

Thank you, Shirley

1/4 cup margarine
1/4 cup brown sugar, packed
2 teaspoons lemon juice
2 teaspoons cinnamon
1 cup sliced banana
1/4 cup chopped walnuts

Heat margarine, brown sugar, lemon juice and cinnamon over medium heat until margarine melts and mixture is smooth. Stir in banana. Cook 2-3 minutes, until fruit is tender. Stir in walnuts. Cool, cover and store in fridge. Serve sauce over ice cream or frozen yogurt.


BANANA PITAS

1 package (8 ounce) pita bread, cut crosswise in half
16 teaspoons peanut butter
16 teaspoons strawberry jam
1 large banana, peeled and thinly sliced - about 48 pieces

Spread inside of each pita half with 1 teaspoon each of peanut butter and jam; Fill halves evenly with banana slices. Serve immediately


PEACH BANANA FREEZE

1 can (16 ounce) peach slices, drained
2 bananas sliced
1 can (6 ounce) undiluted frozen lemonade, thawed
1/2 pint whipping cream
1 teaspoon sugar

Mash peaches and bananas until mushy. Fold into fruit mixture and pour into a 1-quart milk carton. Freeze until firm. When ready to serve, remove from freezer, peel carton to expose amount of salad needed and slice into individual servings. This will keep for weeks in the freezer.


BANANA NUT CAKE

2 cups flour
1 teaspoon soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/3 cup sugar
1/2 cup softened shortening
1/2 cup sour cream. divided
1 cup mashed bananas
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts

Sift dry ingredients, blend with shortening, one half the sour cream and bananas. Mix until flour is damp. Beat at low speed for 2 minutes, then add remaining sour cream, flavoring, eggs and nuts. Pour into 8 inch tube pan and bake at 350-375 degs for 35-50 minutes.


BANANA FRITTERS

4 large bananas
1/2 cup powdered sugar
Juice of 1 lemon
3 tablespoons dry sherry

Batter:
2 eggs
2 cups flour
1 teaspoon baking powder
1 cup milk
1 tablespoon sugar
Pinch salt
Oil for deep frying

Peel and quarter bananas. Sprinkle with powdered sugar. Combine lemon juice and sherry and sprinkle over. Cover and refrigerate for 30 minutes. Combine batter ingredients. Dip bananas in batter and deep fry at 360 degs until golden brown - about 3 minutes each. Drain on absorbent paper. Serve hot with powdered sugar sprinkled on top.


TRES SISTRES ICE CREAM

Thank you, Emily

3 cups sugar
3 cups water
Juice of 3 oranges
Juice of 3 lemons
3 bananas mashed
3 cups rich milk or cream

Bring sugar and water to a boil. Remove from heat and add orange juice, lemon juice and bananas. Put into a jar in the refrigerator and chill overnight. Pour into large container, add milk and freeze.


BANANA COCONUT SOUP

In making this soup please ensure that you use GREEN BANANAS if you are not going to use plantains.

12 green bananas or plantains
2 cups chicken stock
2 cups coconut milk
1 cup coconut cream
1 small onion
½ hot pepper

Peel and grate the bananas or preferably puree in a blender. Mix with the chicken stock and pass through a fine mesh sieve. Peel the onion and chop finely. Seed the pepper and chop finely. Saute the onion and pepper until the onion becomes translucent. Add all the ingredients together and heat but do not allow to boil. Serve piping hot with croutons. The soup may be decorated with fresh parsley.

Source: Africhef.com


CORN, BEANS & BANANAS

4 cobs of corn
2 cups fresh green beans, cut into 1 inch pieces
6 bananas, green
1 large bunch greens (Anything you have available, from collards to spinach or cabbage, pumpkin leaves will also do)
2 cups milk, you can use coconut milk if it's handy
salt, as needed

Shuck the corn and cook in salted water, together with the beans, for approximately 20 minutes until almost cooked. Peel and wash the green bananas. Mash them smoothly, using the tines of a table fork and add them to the corn and beans. Cook for approximately 10 minutes.

Wash the green-leafed vegetables and cut into pieces. Add to the boiling mixture and cook for 10 minutes, until done (exact timing will depend on the greens chosen). Add the milk, mix well and re-heat without bringing to the boil. Season to taste and serve either hot or cold.


BANANA POTATO CUTLET

3 green bananas
1 medium size potato
1 teaspoon dry mango powder
4 green chilies
Salt to taste
2 tablespoons bread crumbs
1 tablespoon oil

Peel bananas and potato. Put them in a pressure cooker to steam for 5 minutes on low flame. Cut green chilies into very small pieces. Smash steamed bananas & potato. Add dry mango powder, salt, and green chilies to it. Mix it well. Now take a small portion of the mixture on palm and make roll of it (if the mixture is sticky, then apply little oil on palms). Press the roll slightly. Repeat the method for rest of the mixture. Put bread crumbs in a plate and roll the cutlets in bread crumbs. Heat oil in a frying pan and shallow-fry the cutlets.


BANANA RAISIN PANCAKES

2 very ripe, medium bananas, peeled
1 egg
3/4 cup low fat milk
1 tablespoon vegetable oil
1 cup pancake and waffle mix
1/2 cup raisins
1/8 teaspoon ground cinnamon
1 recipe Warm Tropical Fruit Topping - below

Break up bananas into a mixing bowl. With back of fork, mash until smooth, about 1 cup. Add egg, milk, and oil; combine. In another mixing bowl, combine pancake mix, raisins, and cinnamon. Add pancake mix to banana mixture and stir until moistened. Heat skillet over a medium high heat.

Measure1/4 cup batter and pour into skillet. Cook as many pancakes at one time as you can. Brown the underside of the pancake and when bubbles appear on the surface, carefully flip pancakes over and continue cooking for another minute. Slide pancakes onto a platter while you continue cooking the remaining batter. Spoon topping over hot pancakes.

Warm Tropical Fruit Topping:
1 can (8-ounce) pineapple chunks in juice
2 cans (6-ounces each) pine-orange banana juice
1 tablespoon cornstarch
1 firm, medium banana, peeled and sliced
1 orange, peeled and sliced
1 cup seedless grapes

Drain juice from pineapple into small saucepan. Stir in pine-orange banana juice and cornstarch, blend until smooth. Bring mixture to a boil over medium high heat, cook for 3 minutes, stirring constantly.

Turn heat off and carefully move saucepan to a cool burner. Combine pineapple, banana, orange, and grapes in a mixing bowl. When mixture cools to room temperature, about 15 minutes, stir in fruit. Spoon over pancakes. Topping can be used over frozen yogurt or waffles and will keep several days in the refrigerator. Heat before serving.


ALMOND FUDGE BANANA CAKE

4 extra-ripe, medium bananas, divided
1-1/2 cups sugar
1/2 cup margarine, softened
3 eggs
3 tablespoons amaretto liqueur or 1 teaspoon almond extract
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds, toasted and ground
1 square (1 ounce) semi-sweet chocolate, melted

Quarter bananas into blender or food processor container. Cover; blend until smooth – make 2 cups. Beat sugar and margarine in large bowl, until light and fluffy. Beats in eggs and liqueur. Stir together flour, cocoa powder, soda, salt and almonds in medium bowl. Stir flour mixture into sugar mixture alternately with 1-1/2 cups blended bananas, beginning and ending with flour mixture. Pour batter into greased 10-inch bundt pan. Bake at 350 degs., 45 to 50 minutes or until toothpick inserted in center comes out clean and cake pulls away from sides of pan. Cool 10 minutes. Remove cake from pan to wire rack to cool completely. Mix together remaining 1/2 cup blended banana with melted chocolate, in small bowl. Drizzle glaze over top and down sides of cake.


BANANA CREME CREPES

4 bananas, divided
1 container (8 ounce) caramel-flavored yogurt
1/2 cup whipped cream or frozen non-dairy whipped topping, thawed
6 ready-made crepes
Additional whipped cream for garnish
Maple syrup or chocolate syrup for garnish

Blend 2 bananas in food processor or blender container. Cover; blend until smooth. Add yogurt; cover and blend until smooth. Stir in whipped cream. Slice remaining bananas. Set aside 12 banana slices for topping. Place crepe on each serving plate; evenly divide yogurt mixture over each crepe. Divide remaining banana slices on each crepe; roll up crepes. Garnish top of crepes with reserved banana slices and whipped cream. Drizzle maple syrup over each serving.


BANANA FLOAT SOUP

8 cups water
1 pound sweet potato, peeled, cut into 1-inch cubes
1 pound carrots, peeled and sliced
2 medium onions, diced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
5 tablespoons diced crystallized ginger
1/4 cup creamy reduced-fat peanut butter
2 ripe bananas, diced

Directions

Combine water, sweet potato, carrots, onions, salt, pepper and ginger in Dutch oven; bring to a boil. Reduce heat and simmer, covered for 20 minutes or until vegetables are tender. Stir in peanut butter; cool slightly.

Pour soup, in batches, into blender or food processor container. Cover; blend until smooth. Repeat until all soup is blended. Return soup to pan. Stir in bananas and heat through.


CARIBBEAN PORK CHOPS

1 green-tipped, large banana, peeled
2 teaspoons vegetable oil
2 boneless loin pork chops, 1-inch thick
1 large clove garlic, minced
2 tablespoons slivered fresh ginger
1/2 cup canned coconut milk
1/4 cup water
2 tablespoons chutney
1/8 teaspoon cayenne pepper
1 tablespoon lime juice
Shredded lettuce or hot cooked rice, optional

Cut banana in half crosswise, then lengthwise into 4 pieces. In non-stick skillet, brown bananas on both sides in oil (2 to 3 minutes). Remove from skillet. Brown chops on both sides, covered, for 2 to 3 minutes total, in same skillet. Stir in garlic and ginger; cook lightly, stirring constantly.

Stir in coconut milk, water, chutney and cayenne. Spoon over pork chops. Cover, simmer 8 to 10 minutes. Stir in lime juice. Remove from heat. Serve chops with bananas over shredded lettuce or rice, if desired. Spoon sauce over top.


BANANA CREAM PIE

1 pint milk
1/2 cup sugar
1 teaspoon vanilla
2 egg yolks
2 tablespoons flour
1 baked pie crust
2 sliced bananas

Combine milk, sugar, vanilla, and cook in double boiler. Add yolks and flour that has been made into smooth paste with milk until thick. Arrange banana slices in bottom of crust and pour filling on top. Top with meringue if desired and brown in at 325 degs.

Note: Bananas may also be mashed and added to the filling.


BANANA COFFEE CREAM PIE

1 cup strong coffee
1 cup light cream
3/4 cup sugar
1/8 teaspoon salt
1 egg
5 tablespoons flour
2 bananas
1 teaspoon vanilla

Into top of double boiler put coffee and milk. Add sugar and salt. When mixture reaches boiling point add beaten egg and flour which has been made into a smooth paste with milk. Cook until pudding consistency. Pour into baked shell which has been lined with thinly sliced banana. Serve with whipped cream.


BANANA LINED PORK ROAST

Thank you, Sue

3 pounds loin of pork
2 onions, peeled, quartered
½ cup water
Seasonings to taste
8 bananas, peeled

Put loin of pork, onions, water and seasonings in a roasting pan. Roast in moderate oven, 350 degs, for 35 to 40 minutes. Arrange bananas around roast and finish cooking 15 to 20 minutes. Serve.


CURRIED BANANA BEEF STEW

Thank you, Robert

This mildly spiced dish gets a touch of sweetness from the plantains and sweet potatoes. Use green plantains because they are firm and will not fall apart during cooking. Serve over basmati rice.

2 tablespoons vegetable oil
2 pounds stewing beef cubes
2 onions chopped
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons curry paste
1 can (19 ounce) tomatoes
1 can light coconut milk
2 plantains, peeled and sliced
2 peeled sweet potatoes, cut in chunks
1/4 teaspoon fresh coriander, chopped

In shallow Dutch oven, heat 1 tablespoon of the oil over medium-high heat; brown beef, in batches. Transfer to plate. Drain off fat in pan.

Add remaining oil to pan; fry onions, garlic, salt and pepper over medium heat until softened, about 5 minutes. Add curry paste; cook, stirring, for 1 minute. Add tomatoes and bring to boil, breaking up tomatoes with spoon and scraping up brown bits from bottom of pan. Reduce heat to medium; add coconut milk.

Return beef and any accumulated juices to pan; cover and simmer until meat is tender, 1-1/2 hours. Add plantains and sweet potatoes; simmer, covered, for 20 minutes. Uncover and simmer, stirring occasionally, until thickened and potatoes and plantains are tender, about 15 minutes. Sprinkle with coriander.

Source: Canadian Living Test Kitchen



SHRIMP AND BANANA CURRY

1 1/2 pounds large shrimp, peeled and deveined (about 30 shrimp)
2 tablespoons vegetable oil
2 large onions, chopped
5 shallots, chopped
1 red bell pepper
3 cloves garlic, minced
1 Scotch Bonnet or Habanero pepper, minced
1 tablespoon freshly grated ginger
1 teaspoon turmeric powder
1/4 teaspoon allspice powder
1 teaspoon ground coriander
1/2 teaspoon cumin powder
1 freshly squeezed lime worth of juice
2 tablespoons of a dry white wine
1/2 teaspoon each kosher or sea salt and freshly ground pepper, or to taste
2 ripe bananas, diced
1 cup coconut milk
1 large tomato cup diced with juice
2 scallions (green onions),chopped into rings
6 Cups cooked Basmati Rice*

Over high heat, heat the oil in a large sauté pan. When the oil just begins to shimmer add the shrimp and sauté quickly just until shrimp turn pink. Remove Shrimp and set aside for later.

To the same pot add the onions, shallots and red pepper. Sauté until onions have softened, about 2 minutes. Add the garlic, chile and ginger. Sauté until garlic is soft, about 1 to minutes. Add the turmeric, allspice, coriander powder, cumin powder, lime juice and white wine. Stir to combine all ingredients. Bring to a boil over medium heat. Add the coconut milk and tomatoes.

Reduce heat to a simmer. Cover and simmer for 30 minutes, stirring occasionally. Return the shrimp to the sauce right before serving. Simmer until shrimp are just heat through, about 2 to 3 minutes. Do not over cook the shrimp or it will have the texture of a pencil eraser. If you are old enough to remember pencils or eraser, this is not Good Eats. Serve over hot Basmati Rice. Serves four people as an entrée

This recipe makes 8 servings.

* Long grain rice can be substituted


STAR STRUCK PIZZA

1/2 sweet red pepper
1/2 sweet green peppers
3 ounces sliced pepperoni
1 pound pizza dough
1/2 pizza sauce
1-1/2 shredded mozzarella cheese
1/2 shredded Cheddar cheese

Using about 1-inch (2.5 cm) wide star-shape cookie cutter, cut shapes from red and green peppers. Cut pepperoni in half lengthwise; thinly slice halves crosswise to make semicircles.

Divide pizza dough in half. On lightly floured surface, roll out each half of dough into 12- x 8-inch rectangle. Place on large greased rimless baking sheet. Brush dough with pizza sauce. Sprinkle with all but 1/2 cup each of the mozzarella cheese and the Cheddar cheese. Top with red and green peppers and pepperoni. Sprinkle with remaining mozzarella and Cheddar cheeses.

Bake pizza in 475 degs until crust is golden and cheese is melted and bubbly, about 15 minutes. Let cool for 5 minutes. Cut each pizza crosswise into 10 even strips. Cut in half lengthwise to make 40 strips.


BACON PORK CHOPS WITH SKEWED BANANA

Thank you, Sue

4 pork chops, about 1" thick
2 tablespoons softened butter
Salt and pepper to taste
3/4 tablespoon cumin
6 strips bacon
2 large bananas
Juice of 1 lemon
Beer (optional)

Combine the butter, salt, pepper and cumin. Rub mixture into both sides of the meat. Sauté the bacon briefly, until some of the fat has rendered. Remove and drain. Peel bananas and cut into 1 1/4" chunks. Place bananas on a dish and sprinkle with lemon juice. Cut the bacon strips into lengths just long enough to wrap around each banana slice. Place on bananas on skewers, threading through where the bacon slice overlaps. Place the pork chops on a hot grill, for 15 minutes, turning once. Turn grill down to medium, adding the bacon and bananas; grill another 10 minutes, turning both the meat and the bananas. For extra flavor, baste with beer, while the meat cooks.


BANANA YOGURT PIE

2 frozen bananas, peeled and chopped
1 banana, finely sliced
2 cups of rolled oats
1 cup of pitted dates
1 cup of low-fat plain yogurt
1 cup of low-fat evaporated milk, chilled
¼ cup of lemon juice
¼ cup of boiling water
3 tablespoons of cocoa powder
2 tablespoons of orange juice
1 teaspoon of vanilla extract
1 teaspoon of unflavored gelatin
1 teaspoon of ground nutmeg
½ teaspoon of vanilla extract

Combine the rolled oats, dates, vanilla extract, orange juice and cocoa powder in a food processor. Blend for 5 minutes, or until the mixture sticks together. Press the mixture thinly around the sides and base of a suitably sized pie dish and refrigerate.

Place the gelatin in a small bowl and pour the boiling water over top of it, then dissolve by stirring. Set aside to cool. Place the frozen bananas in a food processor or blender and blend until smooth. Add milk and blend for 5 minutes. Add extra vanilla and yogurt and mix thoroughly. Add dissolved gelatin. Pour the mixture into the base of the pie dish and refrigerate until firm. Soak the extra banana in the lemon juice, slice and place on top of the pie. Sprinkle with nutmeg and serve.


BBQ BANANAS

1 banana per person, unpeeled
Single cream
Brown sugar

Put the bananas on the grid close to the heat. Cook them until the side on the grid is black, turn over and cook again on the other side. This should be about 10 minutes a side. When the skins are thoroughly black, put one on each plate and cut open gently so you have skin full of banana. Sprinkle the brown sugar along the top and pour a little cream over.


HADDOCK WITH PECAN-BANANA BUTTER

1/2 cup flour
2 teaspoon hot paprika
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 cup milk
3 tablespoons peanut or canola oil
Four (6 ounce) haddock fillets (you can also use catfish or snapper)
4 tablespoons butter
1/3 cup finely chopped pecans
1/4 teaspoon nutmeg
Pinch salt
1 large firm-ripe banana, diced
2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro or parsley

Stir together the flour, paprika, thyme and salt on a large plate. Pour milk into a shallow bowl. Heat oil in a large skillet over medium heat until hot, not smoking. Dip fish in milk, then flour mixture. Cook in hot oil, in batches if necessary, until browned on the bottom. Turn fillets and brown other side, about 4 minutes per side for 1-inch fillets. Remove to a platter and keep warm.

Drain cooking oil and wipe skillet with paper towels. Heat butter over medium heat and add pecans, nutmeg and salt. Cook, stirring, until pecans are lightly browned, about 3 minutes. Add bananas and cook, stirring, about 1 minute or just until heated through. Remove from heat and stir in lime juice and cilantro. Place fillets on warm plates, spoon some sauce over each and serve immediately.

Yield: 4 servings


BANANA POTATO SALAD

2-1/2 pounds red-skin or Yukon Gold potatoes
3 pounds greenish-yellow bananas (7 or 8)
2 medium onions, sliced
1/2 cup Spanish capers, drained
1 cup pimiento-stuffed Spanish olives
3/4 cup extra-virgin olive oil
1/2 cup white vinegar
1 tablespoon Dijon mustard
2-1/2 teaspoon salt
1 teaspoon milled black pepper

Peel potatoes and cut into 1-inch cubes. Cook in boiling, salted water until firm-tender, about 8 to 10 minutes. Peel and slice bananas into 1-inch pieces. Add bananas to the potato pot and boil 1 minute more. Drain. In a large serving bowl, layer the warm bananas and potatoes with sliced onions, capers and olives, which have been cut in half crosswise. Whisk together the oil, vinegar, mustard, salt and pepper, then pour dressing over the salad. Cover with plastic wrap and refrigerate at least 2 hours. 10 servings


CRANBERRY SALAD

1 can whole-berry cranberry sauce
3 bananas; mashed
1 can (15-ounce) crushed pineapple; drained
1/2 cup sugar
1 cup pecans
9 ounce Cool Whip or whipped cream

Mix all ingredients and pour into muffin tin liners. Freeze. Thaw 10-15 minutes before serving.


HAWAIIAN HAM SALAD

1 can (20 ounce) pineapple chunks in syrup
1/2 pound ham, cooked, cut in strips
1/2 cup celery, sliced
1 banana, peeled, sliced
1 cup strawberries, cut in half
1/2 cup mayonnaise
1/4 teaspoon mustard powder
Lettuce

Drain pineapple reserving 1 tablespoon of syrup. Combine pineapple, ham, celery, banana and strawberries in bowl. Combine mayonnaise, mustard powder, and reserved syrup in small bowl. Pour over salad; toss to coat. Serve in bowl lined with lettuce.


BANANA FRITTERS IN TEMPURA BATTER

5 Bananas
Flour for dredging bananas
Veg oil for deep frying

Batter:
1 egg
1 cup ice cold water
1/2 cup flour sifted with 1/2 tsp. baking soda
Honey

Heat the oil in your deep fat fryer, frying pan, or wok to 375 degs. Mix batter ingredients with a whip until somewhat frothy. - Cut bananas into 1 inch / 2 1/2 cm chunks. Roll them around in the flour until lightly coated. - Dip a few banana pieces into the batter and fry them until golden colored. Drain on paper towels. Do in small batches until they're all done.

Heat honey in saucepan or microwave until liquid and hot; pour this over the bananas (a few pieces per person). Extremely good with vanilla ice cream.


BANANA & FRESH STRAWBERRYS

1 cup rhubarb puree - see below
1 pint fresh strawberries, washed & hulled
2 bananas, cut on the diagonal, into 2-inch slices

Chill 4 deep lip dessert plates. Ladle 1/4 cup puree onto each plate. Arrange strawberries and bananas symmetrically over the sauce.

Rhubarb puree:
3 cups rhubarb sliced into 1 inch pieces
1/4 cup orange juice
1 tablespoon granulated sugar

In a saucepan, combine rhubarb and orange juice. Cover and cook slowly for 10 minutes. Add sugar. Cook 5-10 minutes or until rhubarb is tender.


HEAVENLY PIE

Thank you, Mrs. A.

1 cup sugar
2 egg whites
Pinch of cream of tartar
Pinch of salt
3 bananas mashed
1/2 cup chopped nuts
1 unbaked pie shell

Beat sugar, egg whites, cream of tartar and salt until it stands in peaks. Fold in bananas; add nuts. Pour into unbaked pie shell. Bake at 350 degs for 24 to 30 minutes. Cool and serve with whipped cream.


BANANA CREAM CHEESE PIE

1 baked pastry shell or crumb crust
3 medium bananas, sliced
1 package (8 ounce) cream cheese softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1/4 cup toasted shredded coconut

Line shell with bananas. Beat cheese until light and fluffy. Gradually beat in milk, beating until smooth. Add lemon juice and vanilla. Pour into prepared crust and refrigerate until filling is firm - about 2 hours. When ready to serve, sprinkle with coconut.


BANANA CREAM PIE REVAMPED

1/2 cup sugar
5 tablespoons flour
1/4 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 tablespoon butter
1/2 teaspoon vanilla
1 baked 9 inch pastry shell
3 ripe bananas
1/2 cup heavy cream, sweetened and whipped

Combine sugar, flour and salt in top of double boiler. Add milk slowly, stirring to mix thoroughly. Cook and stir over rapidly boiling water until thickened. Cook 10 minutes longer, stirring occasionally. Stir a small amount of the hot mixture into egg yolks; slowly pour mixture into remaining hot mixture, beating vigorously. Cook 1 minute longer. Remove from heat; add butter and vanilla. Cool. Pour into baked shell layered with banana slices. Top with whipped cream.


BANANA CLOVE HAM

4 large bananas, green tipped
4 large slices ham, 2" thick
3 tablespoons brown sugar
3/4 cup milk
Ground ginger
Whole cloves
Lemon juice

Rub the slices of ham with a little ground ginger then stud edges of the ham with whole cloves.

Sear the ham in a hot skillet, then remove to a baking dish. Sprinkle brown sugar on ham slices.

Peel bananas and cut tips off each end. Cut in halves lengthwise; sprinkle with lemon juice (or roll in lemon juice). Place banana lengths on top of ham slice. Pour the milk over all and bake at 325 degs. approximately 1 hour and 10 minutes or until ham is tender and bananas are soft. Serve hot.

Serves 4


BANANA COTTAGE CHEESE SALAD

4 bananas, well ripened
2 cups cottage cheese
2 cups fresh strawberries
2 cups melon balls (honeydew or cantaloupe)
1/4 cup chopped nutmeats
lettuce

Prepare bananas and slice thin crosswise, or dice. Combine bananas with cottage cheese and mix carefully. Mold or scoop mixture on a bed of lettuce. Arrange melon and strawberries around edge of cottage cheese. Top with nutmeats.


BANANA EGG SCRAMBLE

4 small bananas, green-tipped
1 tablespoons butter
4 eggs
Salt & pepper, to taste
Lemon juice

Melt butter in skillet. Meanwhile, cut tips off both ends of bananas. Dice bananas into small pieces, and sprinkle with lemon juice, then drop into hot butter. Add the eggs and season to taste. Scramble and serve hot.

Serves 4.


SAUTEED SHRIMP WITH CURRIED BANANA SAUCE

Thank you, Peggy

2 ounces cooking oil
1 medium onion, diced
1 stalk of celery, diced
1 clove garlic, crushed
1 tablespoon curry powder
1/2 teaspoon fresh ginger, grated
1/2 teaspoon cardamom
1/8 teaspoon cinnamon
1 pinch ground nutmeg
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon red apple, diced
4 bananas, cut in 1 inch cubes
2 cups chicken stock
36 jumbo shrimp, peeled
Salt and pepper to taste
1 ounce butter
1 ounce cooking oil

In a heavy bottomed saucepan, heat the 2 ounces cooking oil over medium low heat. Add the onion, celery and garlic and saute without coloring for about three minutes. Add all the spiced and saute white stirring for another minute. Add the fruit and chicken stock and simmer over medium heat for 20 minutes. Puree the sauce in a blender until it is liquid and then strain through a sieve. Keep warm over low heat. Sprinkle salt and pepper over the shrimp. In a large skillet, melt the butter and oil over medium high heat. Add the shrimp and saute, shaking the pan back and forth until the shrimp turn pink and are firm. Don't over cook them. Place 6 shrimp over each serving of rice or noodles. Spoon some sauce over each dish.


BANANA FOSTER

6 scoops vanilla ice cream
3 large bananas
1/2 cup brown sugar
1/2 cup butter
Dash of clove
1/2 teaspoon cinnamon
1 ounce rum
1 ounce brandy
1 ounce Creme de banana

Split and slice bananas into small pieces. Melt butter over low heat, add sugar, spices and creme de banana (if used) and bring to a boil. Heat bananas in sauce and pour brandy and rum over mixture, then ignite. Serve over vanilla ice cream after flames subside.

Serves 6.


STRAWBERRY BANANA WHIP

1 package (3 ounce) strawberry gelatin
3/4 cup boiling water
1 cup ice cubes
1 banana, cut up
1 container (8 ounce) plain yogurt
1/2 cup strawberries halved

In medium heat-proof bowl, sprinkle gelatin over boiling water and stir until dissolved; stir in ice cubes. Transfer to blender container; add banana and yogurt and process on low speed until pureed. Pour banana mixture into serving bowl; cover and refrigerate until set, about 1 1/2 hours or overnight. To serve, top with strawberries. Low in calories, but very yummy!

Special thanks to Australian Banana Growers.


BANANA SOUFFLE

3/4 cup well mashed banana
3 egg yolks
1/4 cup sugar
1/2 teaspoon freshly grated nutmeg
6 egg whites
1/3 cup castor sugar

Grease 6 small ramekins. Place egg yolks and sugar in a bowl and beat until thick and pale. Fold in banana and nutmeg. Place egg whites in a separate bowl and beat only until soft peaks form. Gradually add sugar and beat until egg whites are thick and glossy. Fold carefully through banana mixture and spoon into ramekins. Bake in oven pre-heated to 400 degs. for 15 to 20 minutes or until puffed and golden. Serve immediately dusted with icing sugar.


BANANA WALDORF

4 rashers bacon, cut into strips
3 Delicious apples, chopped
3 medium bananas, sliced
1/4 cup mayonnaise
1/4 cup natural low fat yoghurt
2 teaspoons lemon juice
3 sticks celery, chopped
2 shallots, chopped
1/2 cup chopped pecans

In a fry pan, fry bacon until brown and crisp. Drain on absorbent paper. Combine all ingredients in a bowl except nuts and bacon. Mix well. Serve salad chilled. Mix through bacon just prior to serving. Sprinkle with nuts. Serve on cos lettuce.


BANANA CURRY

2 tablespoons oil
1 tablespoon (or more) red curry paste
3 bananas, thickly sliced
1/4 cup lime juice
1 onion, sliced
1 pound chicken breast fillets, sliced into strips
1/2 pound fresh green beans, sliced
1 medium eggplant, chopped
1/2 cup water
1 teaspoon chicken stock powder
1 cup low fat coconut cream
2 tablespoons shredded basil
2 cups white rice, cooked

Heat oil in pan, add half the curry paste and half the bananas, toss until coated. Remove from pan, pour over lime juice. Add remaining curry paste and onions to the pan. Cook until onions are soft. Add chicken and cook until golden brown. Stir in beans, eggplant, water and stock powder, simmer uncovered for 10-15 minutes. Stir in coconut cream, simmer until just thickened. Add banana mixture. Mix through remaining bananas, allow to heat through. Sprinkle with basil and serve with rice.

Serves 4-6

Special thanks to Chiquita Banana


BANANA BREAKFAST SPREAD

3 Chiquita Bananas, with brown spots
1 cup sugar
1/2 cup orange juice
2 limes, juiced

Place all ingredients in a blender and puree for one minute or until mixture is smooth. Spread on toast or bread like jelly. Place any extra in the refrigerator and serve as needed.



CHOCOLATE BANANA POP

1 whole Chiquita Banana
1/2 cup Chocolate Chips
1/4 cup Crisp rice cereal or crushed nuts (optional)
2 whole Ice Pop Sticks
1 sheet Plastic Wrap
1 sheet Wax Paper

Peel the banana, cut it in half width-wise and insert the sticks part way into each banana half. Wrap in plastic wrap and freeze for about an hour. Put the chocolate chips in a microwave-safe bowl and melt them on half power, checking every 10 seconds so they don't burn. Dip the bananas in the melted chocolate till they're coated. Dip in rice cereal or crushed nuts, if you like. Place on wax paper and put in the freezer to set for at least one hour.


BANANA AND SWEET POTATO CASSEROLE

5 Chiquita Bananas, skin should have brown spots
5 sweet potatoes, medium size
1 cup butter
1/2 cup honey, brown sugar or Splenda brown sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup wheat flour
1 cup brown sugar
2 cup walnuts

Preheat oven to 350 degrees. Using a fork, poke holes in sweet potatoes and bake for 1 hour. Add whole bananas in their skin and bake an additional 15 minutes in the oven. Once cooled peel and place in mixer with sugar butter salt cinnamon and nutmeg. Mix until smooth. Place in pre-greased pan and set aside. Then in same mixing bowl add walnuts, wheat flour and brown sugar and mix for 30 seconds. Spread on top of casserole and bake in oven at 350 degrees for 20 to 30 minutes and serve. Tip: You can make this casserole one day before your event


BANANA PBJ DOG

1 whole Chiquita Mini, Red or Manzano Banana
1 tablespoon honey
1 teaspoon butter
1 package whole-wheat hot dog buns
1 tablespoon jelly - your choice
1 tablespoon peanut butter

Peel Chiquita Banana. Coat Chiquita Banana with honey. Spread peanut butter on one side of hot dog bun. Spread jelly on other side of hot dog bun. Fry Chiquita Banana in butter until golden brown. Place Chiquita Banana on hot dog bun and serve.

Special thanks to Dole.com


STICKY RICE WITH BANANAS & MANGOS

1-1/2 cups short grain rice
2 medium, ripe Dole® Bananas, divided
1 can (14 ounce) coconut milk
3/4 cup sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 Dole Mango, cut into cubes
Fresh raspberries or strawberries (optional)
Toasted sesame seeds or chopped peanuts (optional)

Place rice in medium bowl. Pour in enough cold water to cover 1-inch over rice. Cover and refrigerate several hours or overnight. Drain rice. Rinse and drain rice several times with water. Combine drained rice and 1-3/4 cups water in medium saucepan. Bring to boil; stir rice occasionally. Cover; reduce heat and cook 10 minutes more or until liquid is absorbed.

Mash 1 banana in large bowl. Add coconut milk, sugar, nutmeg and salt, if desired; stir until sugar dissolves completely. Stir in warm rice; let stand 10 minutes. Spoon into serving bowls and serve warm or at room temperature. Slice remaining banana. Arrange banana, mango and raspberries, if desired, on top. Sprinkle with sesame seeds or peanuts, if desired.


RASPBERRY BANANA POPS

Serves 4-6 Dole® bananas

6 large wooden Popsicle sticks
6 ounces low-fat raspberry yogurt
1.75 ounces chocolate or rainbow sprinkles

Cut each banana in half crosswise. Insert wooden stick into the cut side of each half. Pour yogurt on dinner plate. Roll bananas in yogurt until they are completely covered. Hold bananas upside down and allow excess yogurt to drip off the tip onto the plate.

Hold the yogurt-covered bananas over a second dinner plate and sprinkle enough chocolate or rainbow sprinkles to cover the banana. Place finished pops on wax paper-lined baking sheet and place in freezer for two hours before eating.


BANANA & SPINACH SALAD

1 cup pecan halves
2 tablespoons coffee or almond flavored liqueur
2 teaspoons seasoned salt
1/2 cup dried cranberries
2 tablespoons cranberry juice cocktail
2/3 cup low fat raspberry vinaigrette
3 Dole® bananas, cut into slices
1 cup orange sections
2 packages (6 ounce each) Dole Baby Spinach Salad Blend
1/2 Dole red Onion, thinly sliced

Line pie pan or shallow pan with foil, stir together pecans, coffee liqueur and seasoned salt. Bake at 300 F, 12 to 15 minutes stirring twice, until toasted. Set aside. If made ahead, store in sealed container.

2.Combine cranberries and juice, cover and microwave on HIGH 30 seconds, let sit 5 minutes. Finely chop cranberry mixture in food processor. Stir together cranberry mixture and vinaigrette.

3.Toss together cranberry vinaigrette, banana slices and orange sections. Line 4 plates with spinach and onion; top with banana orange mixture. Sprinkle toasted pecans over salad.

Special thanks to Fyffes Banana Importers, Ireland


CHICKEN STUFFED WITH BANANA

4 Fyffes bananas
4 chicken breasts
6 ounces cream cheese
1teaspoon paprika
Flour
Oil for frying
Salt and pepper

For the rice:
2 ounces butter
8 ounces short grain rice
8 ounces kidney beans
Handful of fresh thyme
1 pint chicken stock
1 onion ( finely chopped)
1 clove crushed garlic

For the curry sauce:
1 tin coconut milk
2 tablespoons mild curry paste
¼ pint chicken stock

Slice the bananas and roll in seasoned flour with paprika Heat the oil in a pan until very hot, add the butter until it fizzes, then add the banana slices – cook until golden. Place in a food processor together with cream cheese and seasoning (if possible add a little chipped chicken – it makes a smoother mousse) – pulse until broken down – don’t make it too smooth, keep some of the banana texture. Lay the chicken on a board breast side down – make a 3” long incision about ½ “ deep – then hollow out each side by about 1” to form a pocket – season well.

Fill the pocket with the banana mousse, then fold over and seal as securely as possible. Place the chicken, cut side down, in an ovenproof dish and cook for 25 minutes at 400 degs or until cooked.

To make the rice – heat the butter in a saucepan and fry the onion for 3 minutes – add the garlic, rice, thyme, kidney beans and stock and stir well. Bring to the boil – then simmer for 15 – 20 minutes until soft – stirring occasionally.

To make the curry sauce simply combine all the sauce ingredients in a pan, bring to the boil, then simmer for 10 minutes.

To serve place some warm rice in a cup, turn on to a plate. Slice the chicken into 4 pieces and cover with a couple of spoonfuls of sauce


KING PRAWN BANANA CAESAR SALAD

3 Fyffes bananas
1 large cos lettuce – chopped
1 red onion – finely sliced
6 ounces mayonnaise
4 ounces Parmesan cheese (grated and extra for garnish)
1 teaspoon Dijon mustard
1 tablespoon rice wine vinegar
Juice of 1 lemon
1 clove of garlic (crushed)
Salt and pepper
12 ounces king prawns – shelled
Olive oil for brushing on prawns - with 1 clove crushed garlic

For the batter:
6 ounces plain flour
1 egg white – whisked to peaks
3 – 4 ounces water
Oil for deep frying

Whisk together grated cheese, mayonnaise, vinegar, mustard, garlic, lemon and salt and pepper to form a succulent dressing – chill. Brush the prawns with olive oil and garlic, then place on a hot griddle pan – cook 2-3mins each side ((alternatively place under a very hot grill)

To make the croutons – slowly add the water to the flour, whisking all the time until a thick batter forms – fold in the egg whites carefully. Slice the Fyffe bananas into thin disks, dust with flour, coat in the batter and deep fry at 350 degs. for a couple of minutes until golden. Place lettuce and onion in a bowl, dollop on the dressing and toss lightly. Fold in the prawns and divide into 4 portions.

Top with croutons.


BANANA, CHOCOLATE & BUTTERSCOTCH TRIFLE

3 chocolate muffins or chocolate sponge cake
6 – 8 Fyffes bananas
6 egg yolks
6 ounces caster sugar
1 ½ ounces plain flour
1 pint milk
1 vanilla pod
½ pint whipping cream (whipped)
4 ounces plain chocolate
2 tablespoons dark rum (optional)

For the butterscotch sauce:
4 ounces soft brown sugar
4 ounces butter
2 ounces whipping cream

For the topping:
½ pint whipping cream (whipped)
Cocoa powder for dusting

To make the custard – whisk the eggs and sugar in a bowl until pale and creamy. Sieve in flour and mix well. Meanwhile slowly bring the milk and vanilla to the boil. Pour onto eggs and sugar and mix well. Return to a low heat, bring back to boil, and then cook for 5 minutes, stirring continuously.

Meanwhile, place a large bowl containing the chocolate over a pan of barely simmering water (make sure the bowl does not touch the water) until the chocolate melts. Fold the chocolate into the custard.

Spoon the custard into a bowl – cover with cling film and chill. When cool, add the cream – put back in fridge until ready to use.

To make the butterscotch sauce – simply place all the ingredients in a heavy bottomed saucepan and slowly bring to boil. Then simmer for 5 minutes to thicken slightly.

To construct the trifle – break up the muffins and put in the bottom of a large bowl. Slice the Fyffes bananas and arrange on top of the muffins – pour over the rum. Pour over the slightly cooled butterscotch sauce Spoon on the chocolate custard. Finish with cream, dusted cocoa powder and more Fyffes bananas. Serve with cream.

BREAKFAST PARFAIT

2 cups chopped fresh pineapple
1 cup frozen raspberries, thawed
1 cup low fat vanilla yogurt
1 firm, medium banana, peeled and sliced
1/3 cup chopped dates
1/4 cup sliced almonds, toasted

In parfait glasses, layer pineapple raspberries, yogurt, banana, and dates. Sprinkle the top with almonds.

Per Serving:
258 calories 6g protein 5g fat (1g sat.) 47g carbohydrate 43mg sodium 3mg cholesterol


FRESH FRUIT KEBABS

4 ounces low-fat, sugar-free lemon yogurt
1 teaspoon fresh lime juice
1 teaspoon lime zest
4 to 6 pineapple chunks
4 to 6 strawberries
1 kiwi, peeled and diced
1/2 banana, cut into 1/2-inch chunks
4 to 6 red grapes
4 wooden skewers

In a small bowl, whisk together the yogurt, lime juice and lime zest. Cover and refrigerate until needed.

Thread 1 of each fruit onto the skewer. Repeat with the other skewers until the fruit is gone. Serve with the lemon lime dip.

Serving size: 2 fruit kebabs: Calories 160, Cholesterol 4mg, Protein 4g, Sodium 45mg, Carbohydrate 36g, Fiber 4g, Potassium 516mg, Saturated fat 1g, Calcium 122mg, Monounsaturated fat, trace

Note: These kebabs work well with any type of fruit, including more exotic types such as star fruit, kumquats or prickly pears. To prevent fruit from browning, dip in pineapple or orange juice.

Source: Mayo Clinic staff

BAKED HONEYED BANANAS

Thank you, Diane

4 whole banana, unpeeled
2 tub yoghurt, low fat, vanilla
Drizzle of honey

Preheat the oven to 350 degs. Place the banana on a baking tray and bake for 25 minutes. Allow to cool a little and peel. Lay baked banana on top of yoghurt and drizzle with honey.


BANANA CROQUETTES

1/4 cup light mayonnaise
1/4 cup plain, fat-free yogurt
2 tablespoons Splenda
1/2 teaspoons apple cider vinegar
2/3 cup peanuts, chopped
4 bananas, cut into halves

In a small bowl, mix together the mayonnaise, yogurt, Splenda, and vinegar. Place peanuts in a different small bowl. Roll bananas in mayonnaise mixture and then in peanuts. Refrigerate until serving.

Serves 8

Serving Size: 1 croquette; Carbohydrate Exchanges 1; Fat Exchanges 2;
Calories 155, Calories From Fat 80, Total Fat 9g, Saturated Fat 1.3g, Cholesterol 5mg, Sodium 170mg, Carbohydrate 19g, Dietary Fiber 3g, Sugars 9g, Protein 4g.

Source: Diabetes.org

SUNRISE PIZZA

2 bananas, peeled
4 frozen whole wheat waffles
1/4 cup low fat whipped cream cheese
1 can (11 ounce) Mandarin oranges, drained
2 teaspoons honey
Dash ground cinnamon
Fresh raspberries or blueberries (optional)

Thinly slice bananas on diagonal. Prepare waffles according to package directions. Spread waffles with cream cheese. Arrange banana slices on top, overlapping. Arrange mandarin oranges in center of each pizza. Drizzle with honey. Sprinkle with cinnamon. Garnish with raspberries, if desired.


RAISIN BANANA ROLLUP

1 - 8-inch whole wheat or flour tortilla
1 tablespoon peanut butter
1 tablespoon strawberry fruit spread or strawberry jelly
3 tablespoons seedless raisins
1 large banana

Spread peanut butter on one side of tortilla; spread on jelly. Sprinkle raisins over jelly. Peel banana and place at one end of tortilla. Wrap tortilla around the banana. Use a sharp knife to cut in half.


BANANA ORANGE FROST

1 banana
1/2 cup orange juice
1/2 cup milk
1 pint orange sherbet

Peel and slice banana; place in bowl or blender and mash. Add orange juice, beat until smooth. Add milk and half of the sherbet; beat until smooth. Pour into 2 tall glasses; top each with scoop of sherbet. Decorate each glass with orange slice and banana slice, if desired.
 

BANANA & PEANUT BUTTER OATMEAL

Thank you, Barbara

2 packets of plain instant oatmeal
2 tablespoons of creamy peanut butter
1/2 banana chopped
1/2 cup of plain yogurt (optional)
2 tablespoons of honey (optional)

Prepare the oatmeal according to packet instructions. While the oatmeal is hot, stir in both the banana and the peanut butter. If you choose, top it with yogurt and honey.

Servings: 2