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4.10 Additional recipes

4.10.1 Banana-pineapple bread

  1. Mix together 1 cup chopped nuts, 2-1/2 cups sugar, 5 cups flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon cinnamon.
  2. Mix together 1-1/2 cups vegetable oil, 3 eggs, 3 mashed bananas, 1 teaspoon lemon juice, and 1 can crushed pineapple (drained).
  3. Combine. Bake at 350∘ F for one hour.
  4. Thanks to Tim D. Culey, Baton Rouge, La. (tsculey@bigfoot.com).

4.10.2 Banana Bombay salad

  1. Puree 3 bananas.
  2. Whisk with 1/4 cup lemon juice, 1/4 cup mayonnaise, 1/4 cup plain yogurt, and 1/8 – 1/4 ounce taragon. Refrigerate at least 2 hours.
  3. Cut 2 pounds cooked turkey or chicken breast into bitesize pieces.
  4. Add 1/2 cup raisins, 3 green apples cut into pieces, and 1/2 cup chopped walnuts. Mix.
  5. Add banana puree and mix. Cut 2 bananas into thick chunks and add. Serve chilled.
  6. Thanks to Chiquita Bananas. See http://www.jaetzel.de/tim/chiquit.htm.

4.10.3 Banana relish

  1. Cut 12 bananas, 1 pound dates, and 2 pounds Bermuda onions into small pieces.
  2. Add 2/3 cup molasses, 1/2 teaspoon ground ginger, 1 teaspoon salt, 1 teaspoon allspice, 1 cup water, and 2 cups vinegar; mix well.
  3. Turn into a large stone jar or crock, bake in a slow oven till rich brown, seal in jars while hot.

4.10.4 Banana caramel pie

  1. Mix 1 cup dark brown sugar, 1/4 cup all-purpose flour, 1/4 teaspoon salt in a saucepan. Stir in 1/4 cup cold water and 2 egg yolks. Beat until smooth.
  2. Gradually stir in 1 cup boiling water. Then cook, stirring constantly, about 3 minutes until smoothly thickened.
  3. Stir in 1 tablespoon butter, 1/2 teaspoon vanilla, and 1/4 cup evaporated milk. Cool slightly.
  4. Pour into pre-baked, cooled 8 or 9 inch pastry pie shell.
  5. Slightly before serving, slice 4 ripe bananas and arrange over filling. Top with whipped cream or with a meringue made out of the 2 left-over egg whites.

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