E.11 Additional recipes

E.11.1 Columbian fresh banana cake with sea foam frosting

  1. Open an 18.5 oz yellow cake mix into a large mixxing bowl; do not use a mix that contains pudding or requires oil. Combine with 1/8 teaspoon baking soda.
  2. Stir 3/4 cup Coca-Cola briskly until foaming stops. Add to cake mix and blend until just moistened. Then beat at high speed for 3 minutes, scraping the bowl often.
  3. Combine 2 teaspoons lemon juice with 1 cup mashed bananas and then add to batter. Add 1/3 cup finely chopped nuts and beat for 1 minute at medium speed.
  4. Turn the batter into a well greased, lightly floured 9x13 baking dish. Bake in a preheated 350 F oven for about 40 minutes or until the cake tests done. Cool on a rack for 15 minutes, remove cake from pan and turn right side up on a rack to finish cooling.
  5. In the top of a double boiler, combine 2 large egg whites, 1 1/2 cups packed light brown sugar, 1/8 teaspoon cream of tartar (or 1 tablespoon corn syrup), and 1/3 cup Coca-Cola. Beat at high speed for 1 minute with an electric mixer.
  6. Place over boiling water — the water should not touch the bottom of the top half of the double boiler. Beat on high speed for about 7 minutes until the frosting forms peaks when the mixer is raised. Remove from boiling water. Empty into a large bowl.
  7. Add 1 teaspoon vanilla extract and continue beating on high speed until thick enough to spread, about 2 minutes. Spread on the sides and top of the cold banana cake.

E.11.2 Chewy banana split dessert

  1. Prepare and bake one package (19.8 0z) chewy fudge (or other favorite) brownie mix. Allow to cool thoroughly, four hours or more.
  2. Peel 2 large ripe bananas and place very thin slices on top of brownie.
  3. Cover bananas evenly with one 12-oz. container of whipped topping (thawed) and drizzle 1/2 cup chocolate syrup over that.
  4. Refrigerate to chill completely. Cut into squares to serve.

E.11.3 Banana July cocktail

  1. Sprinkle 3 sliced bananas with 1 tablespoon lemon juice.
  2. Mix with 1 1/4 cans drained and flaked tuna, 1/2 onion chopped, and 2 tablespoons chopped gherkins or olives.
  3. Spoon into 7 cocktail shells.
  4. Melt 2 tablespoons butter in a saucepan. Add 2 tablespoon cake flour and salt and pepper to taste.
  5. Add 1/4 cup chicken stock and 1/4 cup dry white wine. Simmer for one minute stirring constantly.
  6. Add 1/3 cup grated cheddar cheese and allow to cool.
  7. Add 1/4 cup fresh cream to sauce and pour over banana-tuna mixture.
  8. Sprinkle with 1 tablespoon grated cheese and paprika. Decorate with a slice of gherkin or olive.
  9. Bake 15–20 minutes at 350 F; serve warm.
  10. Thanks to Turbana Corporation (www.turbana.com).

E.11.4 Banana Dream Pizza

  1. Preheat oven to 400 F. In a large bowl, combine 2 1/2 cups all-purpose flour, 2 tsp baking powder, and a pinch of salt. Add 4 Tsp softened sweet cream butter and blend. Add 3/4 cup warm milk and mix well. If the dough is still sticky, add a small amount of flour.
  2. Form the dough into a ball. Knead it on a floured surface until it is smooth. Roll out the dough and place it in an oiled, 16-inch pizza pan. Bake for 15-20 minutes, or until the crust is light brown.
  3. In a nonmetallic bowl, mash 4 bananans. Add 1 teaspoon lime or lemon juice and 6 tablespoons honey; mix well.
  4. Slice 2 bananas horizontally and place the slices in water to cover. Add 1 teaspoon lime or lemon juice to prevent discoloration.
  5. Spread the banana mixture on the crust.
  6. Drain the sliced bananas and blot them with paper towels. Place them in a circular pattern on the banana mixture. Baste the banana slices with 3 tablespoons melted butter.
  7. Bake for 20–30 minutes at 400 F until the crust is golden brown.
  8. Remove from the oven and top with 1 quart vanilla ice cream and 1/2 cup chopped macadamia nuts while still hot. Serve immediately.