Additional recipes

Place 3 medium bananas cut in chunks, 2 teaspoons chopped garlic, 3/4 cup non-fat plain yogurt, 1 tablespoon honey, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a blender or food processor. Blend until creamy.
Arrange 12 cups mixed lettuces on six plates.
Toss 6 chicken breasts cooked and cubed with banana mayo; divide onto salads.
Sprinkle with 2 bunches (≈ 48) halved grapes and 1/2 cup walnut or pecan halves.
Thanks to Chiquita Bananas.

Melt 2 tablespoons butter in saucepan and cook 2 tablespoons minced onion in it for 2–3 minutes.
Mix 1 tablespoon curry powder, 1 teaspoon salt, 1/4 cup flour, and a dash of cayenne pepper with a little milk to make a paste.
Add paste to onion, cooking gently for 10 minutes. Add balance of 2 cups milk slowly, stirring until it boils.
Slice 7 small green bananas, and cook gently in the sauce until tender.
Serve as a vegetable in a ring of hot cooked rice.
From Everyday BANANA Recipes, Banana Distributing Co., New Orleans, published by Bauerlein, Inc. New Orleans, 1927.

Preheat oven to 375^∘ F.
In a bowl, combine 1 cup chopped cashew or macadamia nuts, 1/2 cup flaked coconut, and 2 tablespoons brown sugar.
Beat 1 egg white until stiff; fold into nut mixture.
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).
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.
Cook mixture slowly over medium heat, stirring constantly, for 5 to 7 minutes. Filling should be bubbling and thick.
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.
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.
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.

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.
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.
In a nonmetallic bowl, mash 4 bananans. Add 1 teaspoon lime or lemon juice and 6 tablespoons honey; mix well.
Slice 2 bananas horizontally and place the slices in water to cover. Add 1 teaspoon lime or lemon juice to prevent discoloration.
Spread the banana mixture on the crust.
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.
Bake for 20–30 minutes at 400^∘ F until the crust is golden brown.
Remove from the oven and top with 1 quart vanilla ice cream and 1/2 cup chopped macadamia nuts while still hot. Serve immediately.