A.5 Additional recipes

A.5.1 Banana colada

  1. Peel and slice 1 ripe banana.
  2. 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.
  3. Optionally add 1 ounce banana liqueur.
  4. Blend until smooth.
  5. Add crushed ice, if so desired.
  6. 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

  1. 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.
  2. Prepare 3 cups corn flake crumbs in another bowl or plate.
  3. Cut 6 very firm bananas lengthwise, dip in milk mixture, roll in corn flakes, and set aside.
  4. 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).
  5. Sprinkle chicken with 1/2 cup melted butter and bake as 350 F for one hour.
  6. Arrange bananas over the chicken. Sprinkle with 1/4 cup melted butter. Bake 15 minutes longer or until chicken juices run clear.
  7. Garnish with sliced star and/or kiwi fruits if desired.
  8. Thanks to Turbana Corporation (www.turbana.com).

A.5.3 Banana-pineapple bread

  1. 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.
  2. Mix together 1-1/2 cups vegetable oil, 3 eggs, 3 mashed bananas, 1 teaspoon lemon juice, and 1 can crushed pineapple (drained).
  3. Combine. Bake at 350 F for one hour.
  4. Thanks to Tim D. Culey, Baton Rouge, La. (tsculey@bigfoot.com).