A.5 Additional recipes
A.5.1 Banana colada
- Peel and slice 1 ripe banana.
- Place sliced banana in blender along with 6 ounces pineapple juice (or crushed tinned
pineapple in its own juice) and 1 ounce rum plus 1 ounce coconut rum or 2 ounce rum plus
1 teaspoon Coco Lopez.
- Optionally add 1 ounce banana liqueur.
- Blend until smooth.
- Add crushed ice, if so desired.
- If the mixture is too thick, add more juice (or more rum if you prefer!); if too thin, add
more banana. This is a really easy recipe to adjust to one’s taste.
A.5.2 Breaded chicken and bananas
- In food processor, blend 1 can condensed milk, 1/3 cup milk, 1/2 cup flaked coconut,
and 1/4 cup lemon juice until smooth. Pour into a bowl.
- Prepare 3 cups corn flake crumbs in another bowl or plate.
- Cut 6 very firm bananas lengthwise, dip in milk mixture, roll in corn flakes, and set aside.
- Cut 2 chickens into pieces, dip in milk mixture, roll in corn flakes, and place in greased
baking pans (2 13x9 pans may be required).
- Sprinkle chicken with 1/2 cup melted butter and bake as 350∘ F for one hour.
- Arrange bananas over the chicken. Sprinkle with 1/4 cup melted butter. Bake 15 minutes
longer or until chicken juices run clear.
- Garnish with sliced star and/or kiwi fruits if desired.
- Thanks to Turbana Corporation
A.5.3 Banana-pineapple bread
- Mix together 1 cup chopped nuts, 2-1/2 cups sugar, 5 cups flour, 1 teaspoon salt, 1
teaspoon baking powder, and 1 teaspoon cinnamon.
- Mix together 1-1/2 cups vegetable oil, 3 eggs, 3 mashed bananas, 1 teaspoon lemon
juice, and 1 can crushed pineapple (drained).
- Combine. Bake at 350∘ F for one hour.
- Thanks to Tim D. Culey, Baton Rouge, La.