Additional recipes

Combine 1 cup mashed ripe bananas, 2 tablespoons orange juice, 1/4 cup shredded coconut, 3 tablespoons brown sugar, a few grains salt, and 1/8 teaspoon grated orange rind.
Whip until stiff 1 cup heavy cream.
Fold whipped cream into fruit mixture and turn into freezing tray. Freeze rapidly without stirring until firm.

Blend together in a large bowl 12 3 cups sifted all-purpose flour, 3/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground coriander.
Mix in 1 cup chopped unblanched almonds and set aside.
Melt 1/3 cup shortening and set aside to cool.
Mix until well blended 1 large well-beaten egg, 1/4 cup buttermilk, and 1 teaspoon vanilla extract.
Blend in 11 4 cups mashed ripe bananas and the shortening.
Make a well in center of dry ingredients and add banana mixture all at one time. Stir only enough to moisten dry ingredients.
Turn into greased 9 × 5 × 3-inch loaf pan and spread to corners.
Bake at 350^∘ F about 1 hour or until a wooden pick comes out clean when inserted in center of bread. Immediately remove from pan and set on rack to cool.

In a large saucepan, bring 2 cups sugar and 1 cup water to a boil, stirring to dissolve the sugar. Add 4 cups fresh cranberries and simmer over low heat for 10 minutes or until berries pop open. Cool. Drain the berries, reserving the juice and measuring 1 cup of berries for use in the bread.
Sift together 1 3/4 cup flour, 1/2 teaspoon salt, 2 teaspoon baking powder and 1/4 teaspoon baking soda.
In a large bowl, combine 2/3 cup sugar, 1/3 cup melted butter, 2 beaten eggs, 1/2 cup chopped walnuts, 1 cup mashed banana, and 1 cup cooked berries.
Add the flour mixture to the berry mixture, stirring until blended. Pour the mixture into a greased and lightly floured 9 x 5 x 3-inch loaf pan. Bake in a preheated, 350^∘ F oven for 1 hour or until a toothpick inserted in the center comes out clean.
For a topping (optional), combine 1/4 cup cranberry juice from cooked berries, 2 tablespoons sugar and 2 tablespoons Grand Marnier in a small saucepan and stir over low heat until heated through. Poke a few holes in the baked loaf and pour on the topping.
Cool 10 minutes in the pan. Turn the loaf out on a rack and cool completely. Wrap in foil and store one day before slicing.
Thanks to Tim D. Culey, Baton Rouge, La. (tsculey@bigfoot.com).

Peel and mash 2 ripe bananas.
Blend in 1/2 teaspoon vanilla extract, a few grains salt, 1/4 cup chocolate syrup, 2 teaspoons sugar, and 2 teaspoons instant powdered coffee.
Add 11 2 cups milk.
Beat with rotary beater or electric mixer until smooth and creamy. Chill.

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