1. Preheat oven to 375^∘ F.
2. In a bowl, combine 1 cup chopped cashew or macadamia nuts, 1/2 cup flaked coconut, and 2 tablespoons brown sugar.
3. Beat 1 egg white until stiff; fold into nut mixture.
4. Press mixture evenly into an 8-inch pie plate, building up the sides slightly. Bake for 7 minutes or until crust is lightly browned. Crust will tighten as it cools (use a rack).
5. In a medium-sized saucepan, beat 3 egg yolks. Mix in 5 tablespoons cornstarch and 3/4 cup granulated sugar. Stir in 1.5 cups milk, 1/4 teaspoon salt, and 1 tablespoon unsalted butter.
6. Cook mixture slowly over medium heat, stirring constantly, for 5 to 7 minutes. Filling should be bubbling and thick.
7. Remove from heat and stir in 1 teaspoon vanilla extract. Transfer this custard to a glass bowl, cover with plastic wrap, and refrigerate for 2 hours.
8. Two hours before serving, whip 1/2 cup heavy whipping cream to stiff peaks and fold into custard. Peel and slice one banana, arranging evenly on bottom of crust. Spoon custard filling into crust. Cover again with plastic wrap and chill for 2 more hours.
9. Sprinkle 1/2 cup finely chopped cashew or macadamia nuts evenly over the filling. Peel, slice and arrange a second banana in a circular fashion around the outside top of the pie, placing a few slices decoratively in the center.

1. Place 6 corn or whole wheat flour tortillas flat.
2. 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.
3. Place 6 tortillas on top and press firmly.
4. 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.
5. Thanks to Chiquita Bananas. See http://www.jaetzel.de/tim/chiquit.htm.

1. Preheat oven to 350^∘ F.
2. In a food processor cream 1/2 cup soft tofu, 3/4 cup honey, 1/4 cup sunflower or safflower oil, 1 teaspoon vanilla extract, egg substitute for 1 egg, and 1 cup mashed ripe banana.
3. In a bowl combine 2 cups whole wheat pastry flour, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda.
4. Add to food processor along with a dash salt and process until creamy. Pulse in 1 tablespoon poppy seeds.
5. Pour into an oiled 9 x 5 x 3-inch loaf pan. Bake for 30 to 35 minutes, or until toothpick inserted in center of bread comes out clean. Cool on a wire rack for 30 minutes before removing from pan.
6. Thanks to Tim D. Culey, Baton Rouge, La. (tsculey@bigfoot.com).

1. Cook 1 quart green banana pulp, 1 1/2 quarts chicken stock, 1 small celery stalk, 1/2 onion, 1 carrot, 1 small bay leaf, 5 peppercorns, and salt to taste together for about 30 minutes until the mixture thickens.
2. Strain over 1/4 cup flour and 1/4 cup butter which have been combined as for a white sauce. Cook until thickened.
3. Just before serving, add 2 cups cream or milk and heat.
4. Serve with a slice of lemon on each plate as a garnish.

1. Heat about 1 inch of salad (or part salad and part olive) oil in a large frying pan.
2. Peel and split 3 large, green-tipped bananas lengthwise. Then cut each piece in half and dip in lemon juice.
3. Separate 4 eggs. Beat the egg yolks until thick and light. Then add 1/4 cup flour and 1/2 teaspoon salt.
4. Beat the egg whites until stiff, but not dry, and fold into yolk mixture.
5. Drop the drained banana pieces one at a time into the batter. Pick up with a spoon and slide into the hot oil.
6. Cook over medium heat, turning almost at once, until brown on both sides. Drain on paper towels.