D.1 Additional recipes

D.1.1 Banana bran muffins

  1. Preheat oven to 400 F.
  2. Grease 12 2.75-inch muffin cups.
  3. In bowl, combine 1/2 cup crushed cereal (1.5 cups un-crushed Multi-Bran Chex recommended), 1.5 cups all-purpose flour, 1/2 cup sugar, 1/3 cup chopped nuts (optional), 2.5 teaspoons baking powder, and 1/2 teaspoon baking soda.
  4. In a separate bowl, combine 3 large mashed bananas (1.5 cups), 1 egg slightly beaten, 1/4 cup vegetable oil, 2 tablespoons water, and 1 teaspoon vanilla extract.
  5. Add to cereal mixture and stir just until moistened. Do not over-mix.
  6. Divide evenly among muffin cups.
  7. Bake 18–20 minutes, or until tester inserted in center comes out clean.
  8. Thanks to Ralston Purina Company.

D.1.2 Banana-pineapple rum bread

  1. Place 1/2 cup white rum and 1/2 cup diced dried pineapple in a bowl, cover, and let sit for at least one hour.
  2. In a mixing bowl, beat together 4 tablespoon butter or margarine and 3/4 cup sugar. Add 1 extra large egg and continue beating until light and fluffy.
  3. Add 2 large mashed ripe bananas and mix well. Beat in 1/3 cup plain yogurt — curdling of the mixture is normal.
  4. In another mixing bowl, combine 2 cups all-purpose flour, 1/2 tablespoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, and 1/2 teaspoon salt.
  5. Add the wet ingredients and mix until well blended. Drain the pineapple and add. Fold in 1/2 cup coarsely chopped pecans.
  6. Pour into liberally greased 9-inch loaf pan. Bake at 350 F for 45 to 55 minutes or until the bread passes the toothpick test. Remove the pan from the oven and let it sit for 10 minutes, before turning out on a rack to cool.
  7. Thanks to Tim D. Culey, Baton Rouge, La. (tsculey@bigfoot.com).

D.1.3 Dulce Zacatecaņo

  1. Peel 3 large not-too-ripe bananas and slice lengthwise. Saute in 5 tablespoons butter until golden brown. Drain on paper, place in a shallow baking dish, and sprinkle with a little sugar.
  2. Whip 1/2 cup heavy sweet cream. Add 1/4 cup sugar, 1/4 cup dry sherry wine, and 1 teaspoon vanilla. Pour over bananas covering them completely. Chill and serve very cold.
  3. Thanks to Ruth Mulvey and Luisa Alvarez Good Food from Mexico.

D.1.4 Virginia’s instant banana pie

  1. Mix 1 cup sour cream, 1 cup milk, and 1 small package instant vanilla pudding until mixture thickens.
  2. Slice 3 medium bananas into the bottom of a 9-inch graham cracker pie crust.
  3. Pour the pudding over the bananas and refrigerate at least 2 hours.

D.1.5 Chocolate chip banana bread

  1. Blend 2 cups mashed bananas, 1 tablespoon grated orange peel, and 1/3 cup orange juice in a bowl. Beat in 3 eggs. Stir in 1 cup packed brown sugar and 1/3 cup vegetable oil.
  2. Combine 2-1/2 cups all-purpose flour, 1 cup chocolate chips 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon nutmeg.
  3. Stir dry ingredients into banana mixture just until blended. Pour into 4 greased 5-3/4 x 3-1/4-inch loaf pans.
  4. Bake in 350 F oven for 45 to 55 minutes or until tester inserted comes out clean. Let cool in pans on rack for 10 minutes. Remove from pan and let cool completely on rack.
  5. Thanks to Tim D. Culey, Baton Rouge, La. (tsculey@bigfoot.com).