Additional recipes

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.

Mix together 1 cup sugar, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon ginger.
Peel 6 firm bananas, cut in half lengthwise, and brush with 1/4 cup lemon juice.
Place a banana half at end of each of 12 tortillas and sprinkle with sugar mixture.
Roll tortillas, brush top and sides with 1/4 cup evaporated milk, and then sprinkle with remaining sugar mixture.

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, Pilsbury Most Supreme is recommended. Beat 2 minutes at high speed.
Spread 1/3 of batter in tube pan, sprinkle with 1/3 of cocnut 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.

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.